Chorizo and Butter Bean Stew – Easy One-Pot Comfort Food

Looking for a cosy, budget-friendly dinner that doesn’t skimp on flavour? This chorizo and butter bean stew is a hearty one-pot recipe with smoky Spanish flair. Ready in under 40 minutes, it’s perfect for busy weeknights, yet special enough for a weekend supper.

Every family has a meal that makes the house smell like comfort. In the North East, it’s often broth, stottie bread, or pease pudding simmering away. But every so often, I like to let a little magic from elsewhere sneak into my pot. This chorizo and butter bean stew brings the warmth of Spain to a Geordie kitchen, smoky, rich, and hearty enough to ward off even the draughts that creep in under an old cottage door.

There’s a lovely bit of folklore I once heard about beans: they were believed to carry the whispers of the dead, connecting us to our ancestors. Whether or not you believe in that, there’s something comforting about a stew that feels timeless, as though generations have ladled it out before you. This one is perfect for a cold night after a walk in Jesmond Dene, dog trotting ahead, leaves crunching underfoot, and then home to a pot bubbling away, filling the kitchen with spice and smoke.

Chorizo and Butter Bean Stew Recipe Card

Why You’ll Love This Chorizo and Butter Bean Stew

• A winter warmer recipe that is ready in under 40 minutes
• One pot cooking – less fuss, more flavour
• Packed with smoky Spanish chorizo and thrifty butter beans.
• Flexible – works as an easy chorizo stew for busy weeknights or a rustic weekend supper.
• Freezer-friendly for batch cooking.
• Budget-friendly – uses store cupboard staples like tinned tomatoes and butter beans.
• Feeds the family – serve with crusty stottie bread or over mash for a hearty meal.

What You’ll Need

Equipment You’ll Need

• Large saucepan or casserole dish
• Wooden spoon
• Sharp knife and chopping board
• Tin opener

How to Make Chorizo and Butter Bean Stew

This stew is as simple as it is comforting — a one-pot wonder that fills your kitchen with the smoky, savoury scent of Spain meeting the North East.

Step 1: Sizzle the chorizo

Heat a splash of olive oil in a large pan. Add the sliced chorizo and fry gently until it releases its paprika-rich oils. This step lays the foundation of flavour.

Step 2: Soften the onions and garlic

Scoop the chorizo to one side of the pan, then add the chopped onion. Let it soften in the flavoured oil until golden, before stirring through the garlic.

Step 3: Add colour and fragrance

Stir in the red pepper, smoked paprika, and rosemary. The kitchen will start to smell warm and aromatic at this point.

Step 4: Pour in the liquids

Add the chopped tomatoes and chicken stock (plus a splash of red wine if using). Season well, then return the chorizo fully to the mix. Bring to a gentle simmer.

Step 5: Let it simmer

Leave the stew to bubble gently for around 20 minutes, so all the flavours have time to meld together.

Step 6: Stir in the beans

Add the butter beans and cook for another 10 minutes, just until heated through and the stew thickens slightly.

Step 7: Serve and enjoy

Scatter with parsley if you like, then ladle into bowls. Crusty bread on the side is perfect for soaking up the smoky sauce.

Variations on the Recipe

• Vegetarian version: Swap chorizo for smoked paprika-spiced chickpeas, use vegetable stock.
• Add greens: stir in spinach or kale just before serving.
• North East comfort: Bulk out with diced potato for a tattie-ash style twist.
• Fiery kick: a pinch of chilli flakes or fresh chilli.
• Rustic Spanish twist: Stir in a splash of sherry vinegar.

Storage & Batch Cooking

• Fridge: 3 days in an airtight container.
• Freezer: Up to 3 months. Defrost overnight and reheat gently.
• Batch tip: Double the recipe and freeze half for a future cosy night in.

This stew is even better the next day, when the flavours have had time to deepen.

A Little Food Heritage

Frequently Asked Questions

Can I make this stew ahead of time?

Yes — in fact, it tastes even better the next day as the flavours deepen. Store in the fridge in a sealed container for up to 3 days and reheat gently on the hob.

Can I freeze chorizo and butter bean stew?

Absolutely. Let the stew cool completely, then portion it into freezer-safe tubs. Freeze for up to 3 months. Defrost overnight in the fridge before reheating.

Can I make this in a slow cooker?

Yes. Fry the onion, garlic, and chorizo first, then add everything to the slow cooker and cook on low for 6–8 hours.

What beans go best with chorizo stew?

Butter beans are my favourite, but cannellini or chickpeas work too.

What can I serve with chorizo and butter bean stew?

Crusty bread is the classic choice for mopping up the rich sauce. It also pairs beautifully with rice, mashed potatoes, or even a green salad if you want something lighter.

Can I make it vegetarian?

Yes. Simply swap the chorizo for a vegetarian alternative or smoky paprika-spiced chickpeas, and use vegetable stock instead of chicken stock.

Do I need to use wine in this stew?

No — the wine is optional. It adds depth, but stock alone works perfectly well.

Can I use dried butter beans instead of canned?

Yes, but you’ll need to soak them overnight and cook them first until tender. This can take an hour or more. Using canned beans keeps this recipe quick and easy.

You Might Also Like

• Northumberland Ham Broth – a classic local winter warmer.
• Pea and Ham Soup – thrifty comfort food.
• Spanish Chicken with Chorizo – smoky, hearty, and family-friendly.

Closing Note

Thanks for joining me in the kitchen today. If you make this stew, I’d love to see it – share your photos on social media and tag me, or let me know in the comments how you served it. Was it with bread, mash, or something else entirely?

Why not pin for later?