Get ready for a taste explosion with our Chorizo and Butterbean Stew recipe. Perfectly spiced and packed with protein, this stew is a must-try!
I absolutely love a stew, especially in the winter when it’s cold.
This chorizo and butterbean stew is super tasty, and always a big favourite in our house. Partly just because the kids love homemade bread!
*This post may contain affiliate links to products I find useful when making this recipe. As an Amazon Associate, I earn from qualifying purchases.*
Why I Love This Chorizo and Butterbean Stew
This recipe for chorizo and butterbean stew is delicious. We all love it, and I think that you will too because:
- It’s cheap.
- Chorizo and butterbean stew is quick and easy.
- You can easily add extra spice or make it milder.
- You can use different veggies if you want to.
- Butterbean and chorizo stew is delicious.
- Your house will smell amazing!
- Butterbeans are really healthy and nutritious, and this butter bean and chorizo stew is a great way to add extra nutrition to your meal plans.
Ingredients for Chorizo and Butterbean Stew
You don’t need anything fancy for my easy chorizo and butterbean stew recipe. I use:
Spanish Chorizo – I fry my chorizo first, so it releases lots of oil, and you don’t need to add anything like olive oil.
Red Onion
Garlic
Red Peppers
Butter beans
Tinned Chopped Tomatoes
Chicken Stock – You can use vegetable stock instead.
Red Wine – I only use a little, and you can skip it if you prefer, you’ll just need to add a little extra water to cover the ingredients. The wine does give a lovely rich flavour though.
Smoked Paprika
Chilli Flakes – If you don’t have chilli flakes, you can use ½ teaspoon of chilli powder, or skip it completely.
Salt and Pepper
Can You Add Other Vegetables?
Lots of people make chorizo and butterbean stew with spinach.
But my family prefer red peppers, and I think the flavours and texture work really well.
You can, however, use different coloured peppers, replace them with spinach, or use a bit of everything.
Can You Add Other Beans?
Yes. I love butterbeans, but if you wanted you could use a tin of butterbeans, and a tin of another white bean like cannellini.
Can You Add Other Meat?
Chicken chorizo and butterbean stew would be really nice. You could add beef too. Just make sure you brown the meat in the pan before removing it to follow this recipe and then return with the butterbeans.
Check that the meat is piping hot and cooked through before serving.
However, chorizo and butter bean stew is very filling and tasty, and you certainly don’t need to add meat.
Can You Make a Vegetarian Version?
Vegetarian chorizo and butterbean stew, or even a vegan version would be great. The only changes that you really need to make are using meat-free chorizo, which are widely available now, and veg stock instead of chicken. (affiliate link)
How to Make Stew with Chorizo
This is a super easy one-pot stew!
You just simmer everything together really. But you can get the full instructions in the recipe card at the bottom of this pose.
Is it Spicy?
Butter bean, chorizo and paprika stew isn’t very spicy. But I do add a pinch of chilli flakes for a little heat.
If you prefer it mild, you can skip these completely, and if you want a spicier chorizo stew, you can add a little more to taste.
Can You Overcook Butterbeans?
Yes, if cooked for too long butterbeans can start to lose their texture and go soft and mushy. They might even fall apart completely.
But they’ll be ok for 30 minutes or so in this stew.
However, I wouldn’t recommend freezing, and if you have any leftovers, expect the texture to change when you reheat.
What to Serve with Chorizo and Butterbean Stew
I serve my stew with chorizo and butterbeans with crusty homemade bread. Mashed potatoes would be really good too, and a side of green veg is always nice.
Other Winter Warmers You Might Enjoy
Stews and casseroles are perfect for those rainy, cold, grey days, or days when you’ve been super busy and need a hearty, comforting dinner. Some of my other favourites include:
Chorizo and Butterbean Stew
Ingredients
- 225 g Chorizo (Sliced)
- 1 Red Onion (Finely Diced)
- 3 Cloves Garlic (Crushed)
- 100 ml Red Wine
- 2 Red Peppers (Deseeded and chopped into chunks)
- 2 Tins Butterbeans (Drained)
- 400 g Tinned Tomatoes
- 500 ml Chicken Stock
- 2 Teaspoons Smoked Paprika
- Pinch Chilli Flakes
- Pinch Salt and pepper
Instructions
- Warm a large flameproof dish or pan over a medium heat on the hob.
- Add the chorizo and fry for 5 minutes, until it’s released lots of oil, stirring often.
- Add the onions and continue to fry for 3 minutes, stirring often.
- Stir in the garlic, and fry for 2 more minutes, stirring often.
- Pour in the red wine and bring to a simmer.
- Simmer for 3 minutes, stirring often.
- Add the red peppers and butterbeans.
- Pour in the tinned tomatoes and stock, and add enough water to cover all of the ingredients.
- Stir in the smoked paprika, chilli flakes and salt and pepper.
- Bring to a simmer.
- Reduce to a low simmer, and cook for 30 minutes, stirring occasionally until the sauce has thickened.
Notes
Any nutritional information is given as a general guide only and may not be accurate. The information is provided using an online calculator and is specific to my ingredients. Please make your own calculations if you want precise information.
