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.

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?

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.

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.

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.

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.

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!

More Spanish recipes

If you liked my Bean & Chorizo stew, I'm sure you'll love some more of my favourite Spanish recipes.

• Chorizo Tapas with Fino Sherry
  
• Pisto Manchego
  
• Spanish Chicken
  
• Anchovy Sauce (An Umami Flavour Sensation)
  
• Spanish Pork Ribs with Sherry & Garlic
  
• Spanish Roasted Red Pepper Salad
  
• Spanish Eggplant Salad
  
• Chorizo & Prawns in Fino Sherry
  
• Pinchos Morunos
  
• Asparagus tapas with Smoked Alioli
  
• Spanish Jamón Croquetas

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