If you fancy a little taste of Spain, this recipe is going to give it to ya. This Chorizo and Butter Bean Stew recipe was in fact created while on holiday in the North of Spain last year. I went with Mike and all of his family. There were 9 of us in total, Mike’s parents, his brother, his sister, their respective partners and my 1 year old niece – the cutest little munch you will ever meet. For a few of the nights we decided to stay in and, as couples, cook for everyone. Challenge accepted!
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. Yeah, Spanish food kind of has my culinary heart. And with that, this stew was born, and while Mike wasn’t super involved in the cooking he was VERY good at keeping my wine glass topped up. And that’s important. Everyone loved the food – plates were empty and bellies were full. I consider that a win!
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. I used to serve it as a side to 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.
I made this Chorizo and Butter Bean Stew again recently on a holiday to Seville with some close friends and they loved it too. What I’m trying to say is that you should make this. It’s good. Reeeaally good.
What is Spanish Chorizo?
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.
Can I cook this Chorizo and Butter Bean Stew in a slow cooker?
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.
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If you decide to make this recipe or have any questions, please comment and let me know!Print
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 heavy-bottomed casserole dish, 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