Chorizo and butter bean stew

    40 min

    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!


    Dorset, England, UK
    7 people made this

    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.

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    Reviews in English (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