Chorizo and Butter Bean Stew

Posted By Kerri


This was based on a recipe given to me by a friend and entitled “Tuscan Bean Stew”, we used chorizo instead of the suggested pancetta though which probably makes it less Tuscan and more Spanish, hence the renaming.

It was really good, much better than other versions of this we’ve attempted in the past. The small amount of chorizo adds lots of flavour and makes it a very economical dish. Quick too and versatile as I imagine you could add lots of different vegetables if you wanted to.

Chorizo and Butter Bean Stew

125g chorizo, sliced
1 onion, finely diced
1 stick celery, finely diced
1 carrot, finely diced
2 cloves garlic, crushed
1 small red chilli, finely chopped
1/2 inch ginger, finely chopped
Celery tops
1 tin tomatoes
300ml chicken stock
400g beans (we used dried beans, soaked overnight and boiled for 1.5 hours)
Salt and pepper
Bay leaf

Start by browning the chorizo and then removing from the pan. Add the onion, carrot and celery and sweat for about 15 minutes, or until everything is very soft.

Add the garlic, chilli and ginger and allow to brown briefly. Stir in the rest of the ingredients, bring to the boil, reduce and simmer for 30 minutes.

Sep 22nd, 2009

3 Comments to 'Chorizo and Butter Bean Stew'

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  1. Alex said,

    We lived off a chorizio and cannellini bean stew a couple of winters ago (it was in the early stage when I could only cook a couple of things!). We got bored of it but seeing your version has made me want to ressurrect it!
    .-= Alex´s last blog ..A Day Trip =-.

  2. Kerri said,

    I think it’s going to be a regular feature this Winter, so quick and easy.

  3. Jenny said,

    Chorizo in anything instantly equals delicious! It’s already quite cold here in Scotland so it might be time to revert to the winter menu…
    .-= Jenny´s last blog ..Strawberry Baked Cheesecake =-.

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