Butterbean and Chorizo Stew

No ratings yet

This comforting butterbean and chorizo stew is an easy one-pot meal packed with flavor. Using pantry staples, it’s ready in around 40 minutes.

Prep Time10

Cook Time25

Course: Main Course, Sausages and Bratwurst

Cuisine: American

Servings: servings

Calories: 434kcal

Author: Adina

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

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.