Butter Bean & Chorizo Stew
This hearty Butter Bean & Chorizo Stew is a comforting dish that combines the creamy texture of butter beans with the spicy kick of chorizo, making it a perfect meal for any day. Ideal for a cozy dinner, this recipe is rich in flavors and protein.
Equipment
- 1 Large pot or Dutch oven
- 1 Wooden spoon
- 1 Measuring cups and spoons
- 1 Chopping board
Ingredients
- 200 g chorizo, sliced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 medium bell pepper, chopped (any color)
- 400 g canned butter beans, drained and rinsed
- 400 g canned diced tomatoes
- 500 ml chicken or vegetable broth
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- to taste salt
- to taste pepper
- 2 tablespoon olive oil
- for garnish fresh parsley, chopped
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the sliced chorizo and cook for about 5 minutes until it begins to crisp up.
- Stir in the chopped onion, bell pepper, and minced garlic. Cook for another 5-7 minutes until the vegetables are softened.
- Add the smoked paprika and dried oregano to the pot, stirring well to combine.
- Pour in the canned diced tomatoes and chicken or vegetable broth. Stir to mix everything together.
- Add the drained butter beans and bring the stew to a gentle simmer.
- Reduce the heat to low and let the stew simmer for about 15-20 minutes, allowing all the flavors to meld together.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh chopped parsley.
Notes
You can substitute the chorizo with a plant-based sausage for a vegetarian version.
Serve the stew with crusty bread for a complete meal.
This stew can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat before serving.