This chorizo and butter bean stew is warming, rich and very easy to make in just 30 minutes. Packed with Spanish flavours and extra nutritious, this is a stew the entire family will love!
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If you love Mediterranean-inspired one-pot meal, this chorizo butter bean stew should be right up your alley. Combining flavourful chorizo with plump butter beans in a deliciously rich tomato sauce, this Spanish chorizo stew only takes 30 minutes to make.
This is also a great recipe for meal prep because it tastes even better the next day. The flavours have more time to develop, and leftovers make an excellent quick lunch.
Why you'll love this chorizo and butter bean stew
- It's full of flavour and filling.
- It only takes 30 minutes to make.
- You only need one pot to make it.
- It's super easy to customize.
- It can easily be made vegan.
What goes into chorizo butterbean stew?
Olive oil — To properly elevate the flavours of this Mediterranean bean stew, use a good quality extra virgin olive oil.
Chorizo — Chorizo will add an excellent smoked flavour to this soup. I like to dice it on the larger side for this stew, but small bits will do, too.
Onion — Both brown and red onions work well for this stew.
Bell pepper — I prefer to use red peppers in this stew with butter beans, but you can use any colour you have on hand.
Garlic — Fresh garlic is essential in this recipe; don't use paste or frozen garlic because you'll be missing out on a lot of flavour.
Red chilli flakes — Only add some red chilli flakes if you want your stew to have a bit of a kick.
Chopped tomatoes — Like with the oil, try to use the best quality chopped tomatoes you can find because they make a big difference in the flavour.
Butter beans — Canned butter beans are perfect for this soup because you don't need to plan ahead. Make sure you drain and rinse the beans to remove the salty liquid.
Vegetable stock — You can also use chicken stock here.
How to make chorizo butter bean stew
Heat the olive oil in a large, deep pan or Dutch oven and fry the chorizo for 2-3 minutes over medium heat until slightly crispy. Remove the chorizo from the pan with a slotted spoon and set it aside.
Add the onion and bell pepper to the pan with the oil you cooked the chorizo into and cook for 2-3 minutes until softened.
Stir in the garlic and red chilli flakes and continue to cook for another minute until fragrant.
Tip in the cooked chorizo, bring to a boil, then lower the heat and simmer for 10 minutes, stirring occasionally.
Make it vegan
It's super easy to make this chorizo and butter bean stew vegan.
All you have to do is use a plant-based chorizo — the rest of the ingredients are already plant-based.
I have tested the Wicked Kitchen Chorizo Style Bangers in the UK and the flavour was quite on point.
Leftovers and storage
- This butterbean chorizo stew will keep well in the fridge for up to 3 days.
- Reheat it on the stovetop or in the microwave until piping hot.
- You can freeze the stew in a freezer-friendly container or Ziploc bags for up to 3 months. Thaw the stew in the fridge overnight before reheating.
Recipe notes and tips
- You can add some baby spinach or other leafy greens to this chorizo butter bean stew.
- Don't skip the chorizo frying step because this will considerably improve the flavour.
- This chorizo and butter bean stew pairs perfectly with crusty bread, but it also goes well with a simple salad.
If you liked this chorizo and butterbean stew, you might also like some of my other easy stew recipes:
- Spanish Fish Stew with Potatoes
- Vegan Cannellini Bean Stew
- Easy Instant Pot Irish Stew
- Spanish Chickpea and Sweet Potato Stew
- Greek Peas Stew with Potatoes (Arakas Lathers)
- 1 tablespoon extra virgin olive oil
- 100 g (3.5 oz) chorizo, diced
- 1 medium onion, diced
- 1 red bell pepper, diced
- 2 large garlic cloves, finely chopped
- ½ teaspoon red chilli flakes
- 1 x 400 g (14 oz) can chopped tomatoes
- 2 x 400 g (14 oz) cans butter beans
- 500 ml (2 cups) vegetable stock
- 1 tablespoon fresh thyme
- Fresh parsley, roughly chopped (a handful)
- Salt and pepper to taste
- Heat the olive oil in a large, deep pan or Dutch oven and fry the chorizo for 2-3 minutes over medium heat until slightly crispy. Remove the chorizo from the pan with a slotted spoon and set it aside.
- Add the onion and bell pepper to the pan with the oil you cooked the chorizo into and cook for 2-3 minutes until softened.
- Stir in the garlic and red chilli flakes and continue to cook for another minute until fragrant.
- Next, add the chopped tomatoes, butter beans, stock and fresh thyme and stir to combine. Tip in the cooked chorizo, bring to a boil, then lower the heat and simmer for 10 minutes, stirring occasionally.
- Stir in the fresh parsley, season to taste and serve with your favourite crusty bread.
Amount Per Serving: Calories: 421Total Fat: 14gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 22mgSodium: 749mgCarbohydrates: 52gFiber: 16gSugar: 11gProtein: 24g
Nutritional information is an estimate provided by an online nutrition calculator.