Chorizo and butter bean stew

Chorizo and butter bean stew


5 people made this

About this recipe: A tasty, filling and hearty chorizo stew, perfect on a cold winter's night. Serve over rice or with pasta and don't forget the bread for mopping up the sauce!

jean.isacke Dorset, England, UK

Serves: 4 

  • 4 tablespoons olive oil
  • 5 cloves garlic, thinly sliced
  • 225g (8 oz) hot chorizo sausage, thickly sliced
  • 1/2 medium onion, finely chopped
  • 175ml (7 fl oz) red wine
  • 1 (400g) tin chopped tomatoes
  • 1 tablespoon chopped fresh thyme leaves
  • 2 (400g) tins butter beans, drained
  • 1/2 teaspoon salt
  • 2 tablespoons chopped fresh flat leaf parsley

Prep:10min  ›  Cook:30min  ›  Ready in:40min 

  1. Heat the oil in a frying pan and cook and stir the garlic until fragrant. Add the chorizo and cook until light brown on each side, then add onion. Cook for a further 4 to 5 minutes.
  2. Pour in red wine and cook for 5 minutes until well reduced. Add tomatoes, thyme, beans and salt. Simmer for 15 minutes.
  3. Sprinkle with chopped parsley and serve immediately.

Recently viewed

Reviews (1)


Great tasting (had no wine in it so imagine that it could taste even better!). The only thing that I would do differently next time is not to have the chorizo so thickly sliced. Thanks for the recipe Jean - 09 Sep 2013

Write a review

Click on stars to rate