September 8, 2011

Chorizo and Bean Stew

By Andrew 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.

Chorizo and Bean Stew

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.

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


  1. Use a deep lidded saucepan or casserole dish.
  2. 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.
  3. 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.
  4. Mix well, cover with the chicken stock and top with a few sprigs of rosemary.
  5. Simmer for an hour or a little longer, partially covered, until the sauce becomes thick. Check seasoning and remove the rosemary.
  6. Serve with rustic bread or rice. Decorate with chopped parsley.

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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