Chorizo bean stew

    40 min

    This simple and easy to make stew offers deep delicious flavour, guaranteed to comfort on a cold day. This recipe is not dependant on precision weighing. It's very much a recipe you can adjust. A hunk of bread to mop up is a must.


    Devon, England, UK
    9 people made this

    Serves: 6 

    • 1 tablespoon vegetable oil for frying
    • 1 large onion, roughly chopped or finely diced
    • 225g Spanish chorizo, cut into chunks
    • 2 large carrots, cut into even chunks
    • 4 to 6 medium waxy potatoes, cut into even chunks
    • 500ml chicken stock, made from a cubes
    • freshly ground black pepper
    • 1 (400g) tin butter beans, drained but not rinsed
    • 100 to 200g frozen peas

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

    1. Heat the vegetable oil on medium or medium-low heat in a large heavy bottomed saucepan. Add your chopped onion and fry in the oil for 5 minutes, stirring regularly to prevent the onion from burning or sticking. More oil will come from chorizo when you add it next.
    2. Add chorizo chunks and cook over gentle heat until the onions are softened and the fat from the chorizo has been released, about 5 minutes.
    3. Add carrots, stir and fry for 1 to 2 minutes, then cover and cook until the carrots begin to soften, about 3 minutes, stirring occasionally.
    4. Stir in potato chunks and simmer for another 2 minutes. Prepare stock from cubes if not already made up. Add a few good grinds of black pepper. Pour in stock and stir through. The chorizo and veg should be fully covered with liquid, if necessary, add more water. Cover and simmer for 10 minutes, then stir.
    5. Add beans and stir, then immediately add frozen peas. Cover and cook until all the vegetables are cooked through, about 3 to 5 minutes. Serve with a hunk of fresh bread.

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