Spanish Chorizo & Bean Stew

Name: Spanish Chorizo & Bean Stew
Prep time: 10 min
Cook time: 1 h 50 min
Total time: 2 h
Yield: 6 serving
Ingredients: 1 cup dried cannellini beans; 1 tbsp olive oil; 1 cup cured chorizo; 1 tsp smoked paprika; ½ tsp ground cumin; 1 onion; 1 celery stalk; 3 garlic cloves; 7 oz green leaves (mixed cabbage/kale etc); 1 bay leaf; ¾ cup tomato passata; 1 tbsp sherry vinegar; 1 tsp salt; freshly ground black pepper

User Reviews

5.0

3 reviews

Excellent

Prep Time
10 mins
Cook Time
1 hr 10 mins
Soaking time
12 hrs
Total Time
2 hrs
Servings
6
Calories
222 kcal
Course
Main Course
Cuisine
Spanish

Spanish Chorizo & Bean Stew

Stella Pitts

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For a hearty portion of smoky goodness, this Spanish Bean & Chorizo Stew is guaranteed to warm every corner of your soul. Creamy beans, sweet and smoky chorizo and earthy greens are a harmonious blend of fragrance, texture and flavour.

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Ingredients

Servings

1 cup dried cannellini beans (or any medium sized white bean)
1 tbsp olive oil
1 cup cured chorizo cubed or sliced (about 7oz/200g)
1 tsp smoked paprika
½ tsp ground cumin
1 onion finely diced
1 celery stalk finely diced
3 garlic cloves crushed
7 oz green leaves (mixed cabbage/kale etc) (200g)
1 bay leaf
¾ cup tomato passata
1 tbsp sherry vinegar
1 tsp salt
freshly ground black pepper

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Instructions

Cover the beans with about 6 cups of water and soak overnight. Drain and rise before using.
Heat the oil in a large pan until hot over a moderate heat. Fry the chorizo for 4-5 minutes until the fat has rendered. Remove the chorizo and set aside.
In the chorizo oil, fry the onion, celery and bay leaf for 3-4 minutes then add the garlic and fry for 1 minute more.
Add the green leaves and fry for 5 mins until they're wilted.
Add the paprika cumin, salt and pepper and sizzle briefly.
Add the soaked beans and stir well before adding the passata and about 4½ cups of water. Simmer for 60 minutes partially covered.
Add the sherry vinegar and stir well then cook for 30-40 minutes more until the beans are soft and creamy. Cook for longer if needed.
Remove from the heat and serve.

Notes

Can I use canned beans? - Yes, but you should adjust the cooking time to only 30. You should add only 3-4 cups of water too.
What types of beans can I use? - try Spanish Fabada, Cannellini, Gigantes, Alubia, Butter, Lima, Navy or Great Northern Beans.
Fridge Storage - Keep in the fridge for 5-6 days in airtight containers. Reheat until piping hot.
Freezer storage - This stew is a great contender for freezing. Freeze in individual portions in airtight containers. Great for whipping out for a no-fuss tapas bowl. Reheat in the microwave until piping hot (stirring once or twice during the cooking).
Serve - serve in bowls, hot! I sometimes like to add a generous scattering of finely grated manchego or parmesan cheese.

Nutrition Information

Show Details

Calories 222kcal (11%) Carbohydrates 27g (9%) Protein 13g (26%) Fat 8g (12%) Saturated Fat 2g (10%) Polyunsaturated Fat 1g Monounsaturated Fat 2g Cholesterol 12mg (4%) Sodium 422mg (18%) Potassium 903mg (26%) Fiber 8g (32%) Sugar 3g (6%) Vitamin A 3702IU (74%) Vitamin C 36mg (40%) Calcium 180mg (18%) Iron 5mg (28%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 222 kcal

% Daily Value*

Calories	222kcal	11%
Carbohydrates	27g	9%
Protein	13g	26%
Fat	8g	12%
Saturated Fat	2g	10%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	2g	10%
Cholesterol	12mg	4%
Sodium	422mg	18%
Potassium	903mg	19%
Fiber	8g	32%
Sugar	3g	6%
Vitamin A	3702IU	74%
Vitamin C	36mg	40%
Calcium	180mg	18%
Iron	5mg	28%