Spanish Bean & Chorizo Stew

By Lee Jackson ↣ Published on: November 26, 2023

Last Updated: February 20th, 20240 Comments on Spanish Bean & Chorizo Stew

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.

A bowl of Spanish Bean and Chorizo stew with a spoon

As the seasons change, so too does our palette. The cold weather months see us enjoy all manner of warming soups and stews. One of my favourite stews is this hearty bean & chorizo stew from Spain.

As an active bean-lover, (see more of my bean recipes) I add them wherever I can and will often force myself to cook with them by soaking dried beans on an evening with no plan for the meal the next day. I don't always use dried beans, canned are often just as good, but there is something satisfying about soaking then cooking your own.

This recipe uses plump and creamy cannellini beans, but you could swap our for whichever variety you like. They're a great vehicle to soak up the smoky and sweet broth from the chorizo. Spanish chorizo is a ready-made flavour bomb so it really brings the authentic flavours to this delicious stew. This dish is a one-pot recipe and filled with flavour, fragrance and the most comforting texture too - perfect to counteract the wintery weather outside.

What's Ahead?

A bowl of Spanish Bean and Chorizo stew with a spoon

Why it works?

It's hearty - A big bowl of stew is one of my favourite things any time of year, but when it's nothing but cold or wet misery outside, a shamefully large bowl of this bean and chorizo stew cheers me up no end.

A bowl of Spanish Bean and Chorizo stew with a spoon

Stuff You'll Need

It's all goodness and flavour here in my bean and chorizo stew. A good quality cured Spanish chorizo sausage is the only ingredient you might need to hunt out but starting with a good chorizo makes all the difference.

  • Spanish cured chorizo - the hard variety will render out its fat to bring in all that smokiness we're looking for.
  • Cannellini beans - I use dried beans but you can also use canned, but adjust the recipe slightly (see below)
  • Smoked paprika - to amp up the smoky Spanish flavour - use the sweet or spicy varieties as you like.
  • Seasonings - Cumin and bay leaf to give more complexity to the sauce
  • Fresh - Onion, celery and garlic
  • Green leaves - I buy a combination of kale and green cabbage. You could use chard leaves or collard greens too.
  • Tomato passata - brings a little tangy sweetness to the stew
  • Sherry vinegar - at the end a little complex sourness makes all the difference.
Chorizo frying in a large pot
Onion, garlic, celery and bay leaf frying in a large pot
Kale and cabbage leaves being added to a large pot for Spanish bean stew.
Beans, chorizo and tomato passata added to the pan for a bean and chorizo stew.
A Spanish bean and chorizo stew simmering in a pot
Adding a little of sherry vinegar to a simmering pot of Spanish bean and chorizo stew.

Step by Step

One pan stews are the best. There's only one long step, which is to soak the beans but you can also used canned as a shortcut.

  1. Step 1 - Fry the chorizo to render out some of the fat. Take them out of the pan, leaving the oil.
  2. Step 2 - Add the onions, celery, bay leaf then garlic and fry until soft.
  3. Step 3 - Add the leaves, paprika, cumin, salt and pepper and cook until wilted.
  4. Step 4 - Add the beans, tomato and return the chorizo and stir well.
  5. Step 5 - Add the water and bring to a simmer. Cook for 1 hour.
  6. Step 6 - Add the sherry vinegar and cook for another 30-40 minutes until the beans are soft and creamy (longer if needed).

That's it! You're good to go. I like to serve mine piping hot. I often don't have bread with it as the beans are plenty filling. I'll sometimes drop a handful of finely grated Manchego cheese or Parmesan over for a bit of cheesy greatness, but it's not essential.

A pot of Spanish Bean and Chorizo stew with a serving spoon

Pro Tips

  • Beans are so good for you and so easy to cook from dried. The smaller varieties often don't need soaking to be honest, so if you're using small white beans, just chuck them in.
  • For larger beans like cannellini or lima, they do actually benefit from being soaked overnight (about 12 hours). I find they hold their shape much better after being soaked, if you don't soak them they often split when they hit the hot liquid. They'll also cook more quickly than being added dried.
  • I also find that soaked beans tend to have less 'gassius' consequences to the body. Just an observation!

Serving & Storage Suggestions

  • Serve - Serve from the pan in the middle of the table and let everyone fight it out. Like I said earlier, a scattering of Manchego cheese is great!
  • Tapas - This stew also makes for a great little tapas dish. If you have any leftovers, freeze them in tapas sized portions so that you can whip it out and reheat for the best no-effort tapas bowl.
  • Fridge & Freezer - Leftovers will be great in the fridge for 5-6 days in airtight containers. In the freezer they'll last 3+ months. Reheat in the microwave until piping hot, stirring once or twice during reheating to avoid scorching.
A bowl of Spanish Bean and Chorizo stew with a spoon

Ready to get cooking?

Make a big batch of this stew and freeze in portions and it'll last you all Winter long! It's a welcome treat when the wind is howling, the rain is beating on the windows and it's generally just a day to spend indoors. They very aromas of this bean and chorizo stew wafting through the home as it simmers is enough to warm the coldest of souls! I hope you enjoy!

A bowl of Spanish Bean and Chorizo stew with a spoon

Any Questions? (FAQ)

Have a question about my bean and chorizo stew? Let me know in the comments.

Can I use canned beans?

You can use canned beans for this stew, but adjust the cooking time to 30 minutes and add only 3-4 cups of water.

What types of beans can I use?

You can use many types of white beans like Spanish Fabada, Cannellini, Gigantes, Alubia, Butter, Lima, Navy or Great Northern Beans.

What types of chorizo should I use?

Dry Cured - Spanish chorizo can be either dry-cured or semi-cured. It's often made with smoked paprika and garlic, giving it a distinctive smoky flavor. Spanish chorizo can be eaten as is, sliced thinly, or used in cooking. Dry-cured (the type I use in this bean stew recipe) is firm in texture and can be stored without refrigeration, while semi-cured chorizo is softer and needs refrigeration.

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A bowl of Spanish Bean and Chorizo stew

Spanish Chorizo & Bean Stew

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5 from 1 vote
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Recipe by Lee
Course Main Course
Cuisine Spanish
Diet Gluten Free
Prep Time10 minutes
Cook Time1 hour 50 minutes
Soaking time12 hours
Total Time2 hours
Servings (adjustable) 6
Calories (per serving) | 222



  • 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.


  • 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.


Calories: 222kcal (11%) | Carbohydrates: 27g (9%) | Protein: 13g (26%) | Fat: 8g (12%) | Saturated Fat: 2g (13%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 12mg (4%) | Sodium: 422mg (18%) | Potassium: 903mg (26%) | Fiber: 8g (33%) | Sugar: 3g (3%) | Vitamin A: 3702IU (74%) | Vitamin C: 36mg (44%) | Calcium: 180mg (18%) | Iron: 5mg (28%)
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