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Chorizo and butter bean stew

Author: Alison


  • 180 g dried butter beans
  • 250 g raw chorizo sausage
  • 1 onion
  • 2 garlic cloves
  • 1 red pepper
  • 400 g can chopped tomatoes
  • 500 ml chicken stock
  • Some fresh rosemary


  • Soak the butter beans overnight and then rinse until the water runs clear.
  • Chop the chorizo into chunks.
  • Add some oil to a pan and gently fry the chorizo for a couple of minutes until it starts to brown.
  • Remove from pan and set aside.
  • Peel and chop the onion and garlic.
  • Remove the seeds from the pepper and chop into small pieces.
  • Add the onion, garlic and pepper to the oil and cook gently until soft.
  • Add the chorizo, stock, rosemary and tin of tomatoes to the pan and bring to the boil.
  • Simmer, partly covered for an hour until the sauce is thickened and the beans are soft