Chorizo and butter bean stew
20 minutes
0 minutes
Serves: approx 6/8 adults
  • 3 tablespoons of extra virgin olive oil
  • 500 g butter beans, soaked overnight
  • 200 g hot cooking chorizo, sliced into coins (or dice if you want them to be more event dispersed)
  • 1 onion, diced
  • 1 leek, diced
  • 2 carrots, diced
  • 7 cloves of garlic, chopped roughly
  • 500 g Tomatoes, Diced
  • 1 tablespoon of cumin seeds, ground
  • 1 teaspoon of smoked paprika
  • 1 teaspoon of sweet paprika
  • 2 teaspoons of salt
  • Pepper
  • Fresh parsley, chopped roughly, to serve

Soak your beans overnight. Discard the water. Cover with fresh cold water and bring to boil. Boil for 30 minutes. Heat olive oil over a medium heat. Sweat onions, leek, carrots and garlic for 15 minutes. Add your sliced chorizo and turn up heat a little. Now the spices and cook for 5 more minutes. Now throw the chopped tomatoes in. And, once the beans are getting going, tip the contents of the pan, both beans and boiling cooking water - carefully - into the stew. Season well with salt and pepper. Let it simmer for 2 1/2 - 3 hours. Serve with crusty bread, fresh parsley, more olive oil and seasoning.


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Hi! I’m Rachel Brady and I am a family food blogger. My blog, Well Worn Whisk, is all about helping mums (and dads) cook delicious meals from scratch for their family - without too much stress, faff or bother. My recipes are really quick (or really slow but quick to prepare), wholesome, diverse and hopefully delicious.

Learn more about Rachel on her blog.