When the nights grow colder, there’s nothing better than a hearty meal to keep you warm. This smoky chorizo and bean stew is packed with rich, bold flavors and just the right amount of spice to perk up a dark winter evening. It’s comforting, flavorsome, and so satisfying.
Packed with rich, smoky flavors and a kick of heat — it’s just what you need to keep you full and feeling good. You don’t have to do much to nail this dish either, it’s pretty much a case of letting it simmer away on the stove until it’s the perfect thickness for you to enjoy.
Jump to:
What is Chorizo & Bean Stew?
Stews are a winter winner, hearty, warming, and packed with flavor. This recipe takes things up a notch by combining smoky chorizo with nourishing beans and a little bit of chili heat.
Why You’ll Love This Recipe
When you’re in need of something comforting and filling on a chilly evening, this recipe is the perfect winter comfort food you can turn to.
It packs a flavor punch with smoky chorizo, vibrant spices, and sweet peppers, plus it’s meal-prep friendly. Make a big batch, freeze it, and have it for lunch or dinner whenever the craving calls.
Can You Meal Prep This Recipe?
Definitely. This stew is ideal for meal prep. It can easily be made in bulk to enjoy throughout the week.
Variations and Add-Ins
Lower the spice: if you’re not a fan of heat, simply leave out the chili.
Make it vegan: for a meat-free recipe, swap the chorizo for lentils or a similar plant-based alternative and use vegetable stock instead of chicken.
What to Serve with Chorizo & Bean Stew
A slice of crusty sourdough bread is the perfect side to this stew. Dipping a hunk in the with the rich, flavorsome broth is truly unbeatable.
Equipment Needed
Deep pan or casserole dish
Sharp knife
Wooden spoon
Chorizo & Bean Stew Recipe
Chorizo & Bean Stew
- Servings
- Serves 4
- Prep Time
- 10 minutes
- Cook Time
- 1 hour
- Passive Time
- 45 minutes
Ingredients
- 1 tbsp. coconut oil
- 1 onion (chopped)
- 3 garlic cloves (chopped)
- 1 red pepper (finely sliced)
- 2/5 cup chorizo (roughly chopped)
- 2 sprigs rosemary (leaves removed & chopped)
- 1 can kidney beans (drained)
- 1 can cannellini beans (drained)
- 1 tsp. smoked paprika
- 1 dried chili (optional)
- 1/2 can chopped tomatoes
- 4 bay leaves
- 1 chicken stock cube (dissolved in 6-8.5 cups boiling water)
- Couple slices sourdough bread
Instructions
Heat the coconut oil in a large deep pan or casserole dish over medium heat. Add the onion and garlic, and fry for 5 minutes until soft.
Add the red pepper to the pan and cook for 3-4 minutes. Stir in the chorizo and rosemary, cooking for 5 minutes until the chorizo releases its oil. Be careful not to burn it.
Stir in the kidney beans, cannellini beans, smoked paprika, dried chili (if using), and a splash of water. Mix well so the ingredients are evenly coated, then bring to a simmer and cook for 5 minutes.
Add the chopped tomatoes, bay leaves, and chicken stock. Bring the mixture to a simmer, then reduce the heat to low. Cook for 30-45 minutes, stirring occasionally, until the stew thickens.
Once it’s ready, serve immediately with some sliced sourdough bread on the side.
Nutritional info per serving:
| Calories | 257 |
|---|---|
| Total Fat | 12g |
| Total Carbohydrates | 18g |
| Protein | 14g |
FAQs
Can I freeze this dish?
Yes, this stew freezes beautifully. Use freezer-safe bags or containers for storage.
How long can I freeze it for?
For the best flavor and texture, store in the freezer for up to one month.
Try these recipes next:
Homemade Beef Crunch Wraps | Fake-Out Favorites
How to get your fix of that Taco Bell classic.
