Name: Smoky Chorizo and Butter Bean Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Spanish cuisine
Ingredients: 200 g chorizo (sliced); 1 tbsp olive oil; 1 pcs onion (chopped); 2 pcs garlic (minced); 1 pcs red bell pepper (chopped); 1 tsp smoked paprika; 400 g diced tomatoes (canned); 1 tbsp tomato paste; 2 pcs butter beans (400g cans, drained and rinsed); 250 ml vegetable broth; 2 tbsp fresh parsley (chopped, for garnish); salt (to taste); black pepper (to taste)

A comforting bowl of smoky chorizo and butter bean stew is served in a rustic ceramic dish, topped with fresh parsley and a drizzle of olive oil.

This hearty stew is a triumph of rustic Spanish flavors, centering on richly spiced chorizo and creamy butter beans. The smoky paprika infuses the entire dish, creating a deep, satisfying base complemented by tender bell peppers and onions. A touch of tomato paste adds a subtle acidity to balance the richness. This is an ideal weeknight meal that comes together with minimal fuss, offering maximum comfort. Its robust flavor profile makes it perfect for pairing with crusty bread for soaking up every last drop, emphasizing its role as a satisfying legume-based main dish. The simplicity of the ingredients belies the complexity of the taste, making it an approachable yet impressive dish for any home cook seeking authentic, warming flavors. It’s a celebration of simple ingredients transformed into something truly spectacular.

Preparation time: 15 min
Cooking time: 30 min
Total time: 45 min
Servings: 4

Instructions

Cooking

1Heat a large pot or Dutch oven over medium-high heat. Add the sliced chorizo and cook for 5-7 minutes until crispy and the fat has rendered. Remove the chorizo with a slotted spoon and set aside, leaving the rendered fat in the pot.
2Add the olive oil to the pot (if needed) and sauté the chopped onion for 3-4 minutes until softened. Add the minced garlic and chopped bell pepper, cooking for another 5 minutes until the bell pepper starts to soften.
3Stir in the smoked paprika and cook for 1 minute until fragrant. Add the canned diced tomatoes, tomato paste, and vegetable broth. Bring the mixture to a simmer.
4Stir in the drained and rinsed butter beans. Return the cooked chorizo to the pot. Reduce the heat to low, cover, and let the stew simmer for 15-20 minutes, allowing the flavors to meld and the beans to absorb the rich sauce.
5Taste and season with salt and black pepper as needed. Serve hot, garnished with fresh chopped parsley.

Instructions

Cooking

1Heat a large pot or Dutch oven over medium-high heat. Add the sliced chorizo and cook for 5-7 minutes until crispy and the fat has rendered. Remove the chorizo with a slotted spoon and set aside, leaving the rendered fat in the pot.
2Add the olive oil to the pot (if needed) and sauté the chopped onion for 3-4 minutes until softened. Add the minced garlic and chopped bell pepper, cooking for another 5 minutes until the bell pepper starts to soften.
3Stir in the smoked paprika and cook for 1 minute until fragrant. Add the canned diced tomatoes, tomato paste, and vegetable broth. Bring the mixture to a simmer.
4Stir in the drained and rinsed butter beans. Return the cooked chorizo to the pot. Reduce the heat to low, cover, and let the stew simmer for 15-20 minutes, allowing the flavors to meld and the beans to absorb the rich sauce.
5Taste and season with salt and black pepper as needed. Serve hot, garnished with fresh chopped parsley.

Nutrition Information

Calories: 451 kcal
Protein: 22 g
Fat: 20 g
Carbs: 46 g

Nutrient	Per serving
Calories	451 kcal
Protein	22 g
Fat	20 g
Carbs	46 g

Tips

For extra depth of flavor, use a dry sherry or red wine (about 1/4 cup) to deglaze the pot after cooking the chorizo.
Serve this hearty stew with crusty bread for dipping, or alongside a simple green salad to cut through the richness.
Prep all your vegetables (chopping onion, garlic, and bell pepper) before you start cooking to ensure a smooth and efficient process.