This hearty butterbean and chorizo stew is a simple one-pot dinner full of flavor. Made with pantry staples, it’s ready in just about 30 minutes.
The butterbean and chorizo stew is a flavorful, filling meal that’s perfect for any night. With smoky chorizo and hearty butterbeans, it’s a simple one-pot dinner that makes use of pantry ingredients.
Serve it with crusty Spelt Bread or Yogurt Soda Bread, pickled vegetables like these Sweet Zucchini Pickles, or a nice crisp salad with Yogurt Dressing.
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Recipe ingredients
Chorizo: I used cured chorizo with a long fridge life for this stew. Since it lasts for months, I always keep some on hand for quick pantry meals like this one. I also use the same kind of chorizo in my Chickpea and Chicken Stew.
Butterbeans from two cans. If you like, cook the beans yourself. Soak them overnight and cook them on the stovetop (1-1 ½ hours) or cook them – unsoaked – in the instant pot (35-40 minutes, but check). See the “Good to know” section.
Vegetables: Onion, garlic, and one red bell pepper (or red pointed pepper).
Seasoning: Sweet and sweet smoked paprika, garlic and onion powder, thyme, marjoram, and red pepper flakes.
See the recipe card for full information on ingredients and quantities.
Substitutions and additions
The chorizo and butterbean stew is just as delicious with other types of sausage. It works perfectly with kielbasa or another smoked sausage, fresh Italian sausage, or bratwurst. You can even use leftover cooked sausage - just slice it and add it to the stew during the last 5 minutes to heat through.
You can add some baby spinach or kale during the last minutes of the cooking time and let them wilt in the stew.
How to make butterbean and chorizo stew?
Step #1: Slice the chorizo into rounds, finely chop the onion, dice the pepper, and mince the garlic.
Step #2: Sauté all the prepared ingredients for about 5 minutes. Add spices, mix, then add tomato paste and stir.
Step #3: Add the drained butterbeans, tomatoes, stock, and sugar. Simmer, uncovered, for about 15 minutes.
Step #4: Adjust the taste and serve the chorizo and bean stew immediately or reheated.
Good to know!
Cook your own beans: Two cans of butterbeans typically yield about 3 to 3.5 cups of beans once drained. To get the same amount from dry beans, you'll need about 1 ½ cups of dried butterbeans. After soaking and cooking, this should give you roughly 3 to 3.5 cups of cooked beans.
Best pot: Use a Dutch oven or a deep, heavy pot. These pots hold heat well, helping the stew cook evenly. The deeper sides also prevent splashing and make cleanup easier.
Recipe FAQs
Yes. Cook the sausage and the vegetables on the stovetop as instructed, then transfer them to the slow cooker. Add all the remaining ingredients, stir well, and slow cook on high for 3-4 hours or on low for 5-6 hours.
I almost always make a double batch of this stew because it reheats and freezes so well, and it’s a real life-saver on evenings when I don’t have time to cook.
Make ahead, store, and reheat
You can make the chorizo butter bean stew 1 or 2 days ahead. Let it cool completely and refrigerate in a covered pot.
Leftovers can be stored in an airtight container for 2-3 days.
Freeze the bean and chorizo stew for 3-4 months. Defrost it in the fridge and reheat before serving, either on the stovetop or in the microwave.
Butterbean and Chorizo Stew
Equipment
- Dutch oven or a deep, heavy-bottomed pot
Ingredients
- 7 oz chorizo sliced, Note 1
- 1 medium onion finely chopped
- 2 garlic cloves minced
- 1 red bell pepper diced
- 1 teaspoon sweet paprika
- ½ teaspoon sweet smoked paprika Note 2
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon thyme
- 1 teaspoon marjoram
- ½ teaspoon red pepper flakes
- 3 tablespoons tomato paste
- 2 cans butterbeans drained, each 14-15 oz/ 400-425 g, Note 3
- 1 can tomatoes
- 1 cup chicken stock or vegetable stock
- 1 teaspoon granulated sugar
- fine sea salt and ground black pepper
Instructions
- Chop ingredients: Slice the chorizo into rounds, finely chop the onion, dice the pepper, and mince the garlic.7 oz chorizo + 1 medium onion + 2 garlic cloves + 1 red bell pepper
- Cook chorizo and vegetables: Heat the pot and add the sausage and the chopped vegetables. Sauté on medium-low heat for 5 minutes.
- Add all the spices, stir well, then add the tomato paste and stir again for 1 minute.1 teaspoon sweet paprika + ½ teaspoon sweet smoked paprika + 1 teaspoon onion powder + 1 teaspoon garlic powder + 1 teaspoon thyme + 1 teaspoon marjoram + ½ teaspoon red pepper flakes + 3 tablespoons tomato paste
- Simmer the bean stew: Add the drained butterbeans, tomatoes, stock, and sugar. Bring to a boil, then reduce the heat to low and simmer, uncovered, for about 20 minutes.2 cans butterbeans + 1 can tomatoes + 1 cup chicken stock + 1 teaspoon granulated sugar
- Adjust the taste with salt and pepper. Serve immediately or reheated (Note 4).fine sea salt and ground black pepper
Notes
- Chorizo: Cured chorizo is seasoned with spices like paprika and then dried or cured. It has a firm texture and smoky flavor. It keeps well in the fridge for months, making it great for quick meals.
- Smoked paprika: I always use sweet smoked paprika, but you can also use hot paprika. If you do, leave out the red pepper flakes so the stew doesn’t turn out too spicy.
- Butterbeans: You can cook them on the stovetop for 1 to 1 ½ hours after soaking them overnight. Alternatively, cook them unsoaked in the Instant Pot for 35 to 40 minutes.
- Make in advance: The butterbean and chorizo stew is very suitable for reheating and freezing. You can make it 2 days in advance or you can freeze it for 3-4 months.
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