September 8, 2011

Chorizo and Bean Stew

By In Recipes

Propped up against my wall I have a board plastered with ‘inspiring’ food photos. These (mostly torn pages from Delicious, Waitrose papers and leaflets) are good for arrangement ideas, lighting inspiration and ‘prop wants’. I actually sent off a load of prop shots to my sister for some ideas for a birthday present. My birthday was back in June… I’m still waiting for the present…

So these pictures get replaced every so often. One I pulled off last month still had the recipe attached for this Spanish-style Chorizo and Bean Stew. I’ve now made it several times since, it being that tasty. It is also easy to adapt – add some wine perhaps, a handful of sliced mushrooms or a few of those delicious Oak Smoked Tomatoes from the Tomato Stall. The basic recipe remains the same each time I make it just don’t miss out the lemon for this adds much. It reheats well too.

Serve with an easy drinking Iberian red – Oscar’s Red springs to mind as do the reds from Spanish giant Raimat. The Indian Zampa Syrah would also work, being similarily soft. I note Niamh’s new cookbook – Comfort and Spice – has a similar, if simpler, quicker-to-cook version.

Recipe: Chorizo and Bean Stew

Chorizo and Bean Stew


Prep Time: 20 minutes

Cook Time: 1 hour, 15 minutes

Total Time: 1 hour, 35 minutes

Chorizo and Bean Stew

A very tasty Spanish Style tapas dish but suitable for a main course


  • tin of butter beans
  • 250g slices of cooking chorizo (eg. Unearthed Spanish mini cooking chorizo sausages, i cut each into three)
  • 1 roughly chopped onion
  • 3 cloves of garlic, chopped
  • 1/2 red chilli deseeded and chopped
  • 400g tin chopped tomatoes
  • 500ml chicken stock
  • fresh thyme
  • grated zest of lemon


  • Use a deep lidded saucepan or casserole dish.
  • Fry the choizo in a little olive oil for 3-4 minutes until the oil runs and the meat starts to brown. Remove from the pan.
  • Add the onion, garlic and chilli and cook until onion begins to soften, 5 minutes or so. Add the tinned toms and lemon zest. Return the chorizo to the pan. Add the drained beans.
  • Mix well, cover with the chicken stock and top with a few sprigs of rosemary.
  • Simmer for an hour or a little longer, partially covered, until the sauce becomes thick. Check seasoning and remove the rosemary.
  • Serve with rustic bread or rice. Decorate with chopped parsley.

Photo Gallery: Chorizo and Bean Stew

Chorizo and Bean Stew

Chorizo and Bean Stew

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  1. Jeanne @ CookSister! September 8, 2011

    Mmmm, I make something similar – real comfort food on a chilly evening. Nice pot ;o)

  2. wine_scribbler September 8, 2011

    Tis indeed lovely. As for the copper pan… I have a set of three each of differing size. One of my more successful Ebay purchases.

  3. Bron September 8, 2011

    Oh yeah huge pot envy… also loving the linens. I also make something similar (great minds!) often with pumpkin in place of the beans… delish!


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