Chorizo and Butter Bean Winter Stew

This Chorizo and Butter Bean Winter Stew is the perfect winter meal- deeply flavoured, slowly cooked and warming right to the soul. It’s so quick to put together and you can add in any extra root vegetables or peppers you have lying around to bulk out the vegetable content. 

I generally just cook the stew for an hour in the oven but equally you could pop it in the oven on 160°C and head out for a few hours and the result would be even more delicious! 

Chorizo and Butter Bean Winter Stew

  • 2 tbsp olive oil
  • 250g cooking chorizo sausage, chopped into 1/2-cm slices
  • 1 red onion, diced
  • 3 garlic cloves, peeled and left whole
  • 1/2 cup red wine, optional 
  • 2 tbsp tomato paste
  • 1 litre tomato passata
  • 250ml water 
  • 1 tin butter beans, drained

Preheat the oven to 180°C. 

Heat the oil in an ovenproof dish and add the chorizo. Fry for 2 minutes and then add the onion, garlic, wine (if using) and tomato paste. Cook for 5 minutes and then add the passata and water. Bring to the boil, cover with a tight fitting lid, and then place in the preheated oven for 30 minutes. Remove and add the butter beans giving everything a good stir and place back in the oven for a further 30 minutes. Once ready, remove and either serve immediately or keep for the next day when it tastes even better! 

I like to serve this Chorizo and Butter Bean Winter Stew topped with homemade kale pesto but you could just spoon over some yoghurt or sour cream and sprinkle with fresh herbs.

Lyndsay x 

PS a delicious Fennel + Bacon ragu


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