For a taste of Spain, you’re going to want to make this Chorizo Stew – full of butterbeans, red pepper, tomatoes and red wine, it is full of rich flavours. It can be ready in just under an hour or you could pop it in the slow cooker so it’s ready as soon as you get home from work, making it an easy weeknight dinner recipe. To accompany this chorizo stew with butterbeans, all you really need is some crusty bread for mopping up the juices, and maybe a green salad if you’re feeling good.
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This chorizo stew with butterbeans recipe was created while I was on holiday in the North of Spain last year. I went with Mike and all of his family and, for a few of the nights, we decided to stay in and cook. Yup, no complaints from me!
I wanted to make something that utilised some of the incredible ingredients that were available to us, and lucky for me chorizo and red wine are in abundance there (you can see why I like Spain so much can’t you?) And with that, this stew was born!
While this recipe is full of chorizo and red wine (does it really need anything else?!) it also contains lots of veggies and beans, making it not just hearty and filling, but super tasty as well. You could use it as a side to something like roast chicken, but with all of the above mentioned good stuff, it stands well on its own. You just need some crusty bread to mop up all those tomatoey, winey juices and maybe a green salad for a little extra crunch. Dinner sorted.
Chorizo Stew with Butterbeans FAQ
Spanish Chorizo is heavily seasoned, often with paprika and garlic, pork mince that is cured and smoked to develop its incredible flavours. Thinly slice it and add it to a charcuterie board or cook it into recipes to add tonnes of flavour. It can be quite high in fat and salt but thankfully you don’t need a huge amount to add a lot of flavour to a recipe. Spanish Chorizo differs from Mexican Chorizo, which in comparison is not cured and uses different seasonings to achieve flavour.
Yes! Cook the slices of chorizo in a pan to make them nice and crispy before adding it to the pot with the remaining ingredients. Cook for up to 8 hours on low or up to 4 hours on high. For the final hour you may need to remove the lid and cook on high to reduce the liquid and thicken the sauce.
Pop any leftover stew into an airtight container and keep it in the fridge. Use withing 3-4 days.
Leave the stew to cool completely at room temperature for no more than two hours. Once cooled, add the chorizo stew to an air tight container or freezer bag and put into the freezer. Use within 3 months.
To defrost the stew pop it into the fridge thaw – this can take up to 24 hours. Alternatively you can use the deforst setting of a microwave to thaw the chorizo stew.
To microwave: Add the stew to a microwave safe container and pop into the microwave for 3-4 minutes, stirring halfway through. Ensure the stew is steaming hot before eating. If it is not microwave for 1-2 more minutes.
To cook on the hob: Put the stew into a saucepan and place on a medium-high heat. Bring the stew to a simmer for 5 minutes, stirring regularly. Ensure that the stew is steaming hot all the way though before serving.
Other fab chorizo recipes to try…
- Easy Shakshuka Recipe with Chorizo and Kale
- Pan-Fried Sea Bass with Chorizo and Lentils
- Easy Chorizo Quesadilla with Summer Vegetables
- Chorizo, Avocado and Egg Toast
- Spanish Chicken and Rice Recipe with Chorizo from The Mediterranean Dish
Chorizo Stew with Butterbeans
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This Chorizo and Butter Bean Stew is a taste of Spain – full of chorizo, red wine, butter beans, tomatoes, red pepper and onion.
- 1 tbsp olive oil
- 200g chorizo, sliced
- 1 red pepper, chopped
- 1 red onion, chopped
- 2 garlic cloves, minced
- 1 400g tin butter beans, liquid drained
- 300ml red wine
- 1 400g tin chopped tomatoes
- 250mls stock
- 2 bay leaves
- Salt & pepper to taste
Serve with green salad and slices of crusty bread.
- Heat the oil over a medium heat in a casserole pot or cast iron frying pan, then fry the chorizo in the pan for 3-5 minutes until it is crispy.
- Add the onion and red pepper to the pan and sauté for 5 minutes until the vegetables have taken on some colour and have softened. Then add the garlic and butter beans and sauté for one minute.
- Pour the red wine into the dish, bring to a boil and cook for 5 minutes until the liquid has reduced by half. Mix in the tinned tomatoes, stock and bay leaves and leave the dish to simmer on a medium-low heat for 25-30 minutes.
- When the stew has thickened, taste it and add salt and pepper as required.
- Serve the stew in bowls with salad and some slices of crusty bread to dunk. Enjoy!
Keywords: Chorizo Stew, Butterbean Stew, Spanish Recipes, Chorizo Recipes, Spanish Stew
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Update Information: New FAQ and affiliate links added.