This Mediterranean butter bean stew with chorizo is full of flavor and made in only 20 minutes. It combines diced chorizo, onion and butter beans in a lovely tomato based sauce, perfect for easy and delicious weeknight dinners.
Why you'll love it
- Really easy one pot dinner
- Made in only 15 minutes
- Easy to customize
- Filling and flavorful
- Dairy free and gluten free, with easy vegan options
Canned diced tomatoes: Creates the base for the tomato sauce. You can also substitute this with tomato sauce, or tomato passata.
Butter beans: Use cooked or canned butter beans. Drain and rinse the beans thoroughly before use. Alternatively, use cannellini beans or any other canned beans that you like.
Orange or red bell pepper: Adds a great texture. You can omit this, or substitute with other vegetables. See the Variations section below for some great ideas.
Chorizo: This flavorful pork sausage is particularly common in Spanish and Mexican cooking. In this dish, it adds a lovely smoked flavor.
Spinach: Adds some leafy greens. You'll need more than you think, as the leaves wilt quickly.
Onion + garlic: Add flavor to the dish.
Tomato paste: Adds flavor, and improves the texture of the dish.
Seasoning: Paprika, smoked paprika, red pepper flakes and Italian seasoning gives this dish plenty of flavor.
You can find full instructions + ingredient measurements in the recipe card at the bottom of this page
One: Sauté diced onion in a pot on medium heat, with a little olive oil.
Two: Add diced bell pepper, garlic, chorizo, tomato paste and seasoning to the pot, and sauté for another minute. This will allow the flavors to develop.
Three: Add drained canned butter beans, and canned diced tomatoes to the dish. Give the stew a stir, and leave it to simmer for about 5 minutes.
Four: Finally, add spinach and stir to allow the leaves to wilt down. You can also adjust seasoning to taste.
- Make sure to use raw chorizo, and not cured chorizo. These are very different! If in doubt, check if the packaging, and make sure that it instructs you to cook the chorizo before consuming.
- Allow enough time for the seasoning, chorizo and tomato paste to cook before you add the other ingredients. This improves the flavor substantially.
- Drain and rinse the canned beans before use. This removes the salty liquid, and will ensure that the stew has the best texture.
You can serve this stew as a quick and simple one pot dinner, but it also tastes great paired with side dishes. Here are some of my favorite sides to serve it with:
- Crispy Roast Potatoes
- Oven Roasted Green Beans
- Parmesan Potato Wedges
- Healthy Mashed Potatoes
- Air Fryer Garlic Bread
- Instant Pot Cilantro Lime Rice
Vegan butter bean stew: Replace the chorizo with sun dried tomatoes. The tomatoes will replace the flavor nicely, and the vegetarian stew will be just as filling and delicious as the original. You can also use a vegetarian or vegan chorizo substitute if you can find it.
Added vegetables: Add any of your favorite veggies to this stew. I recommend kale, diced tomatoes, finely diced zucchini, or cauliflower rice.
Spicy butter bean stew: Add more red pepper flakes, diced chili or chili powder if you prefer a spicy stew. The original recipe is quite mild, and suitable for kids.
Store leftover butter bean and chorizo stew in a sealed container in a refrigerator for up to 4 days. You can also freeze it for up to 6 months.
This stew is suitable for freezing. I often make a double batch, and freeze half for a future meal.
Defrost frozen butter bean stew in a refrigerator overnight, and reheat it in a microwave or pot on the stove.
Frequently asked questions
Yes. Precooked, canned butter beans should not be cooked for longer than 40 minutes, or they will start to dissolve and become mushy.
Butter beans should always be drained, unless the recipe specifies otherwise. The liquid in the cans doesn't taste very nice, and although it's not dangerous to consume, it's not recommended.
Absolutely! Butter bean stew freezes well for up to 6 months in a freezer safe container.
If you overcook your stew, the liquid might be absorbed, and it might be too thick. Solve this by adding some water or other liquid.
You might also like these recipes
- Instant Pot Chicken Stew
- Slow Cooker Chicken Stew
- Spanish Chicken Stew
- Sausage and Bean Stew
- Slow Cooker Meatball Stew
- Vegetable Stew with Dumplings
- Beef and Ale Stew
- Slow Cooker Beef Stew
- African Chicken and Peanut Stew
Butter Bean Stew with Chorizo
- 5 ounces diced chorizo
- 1 (15 oz) can canned diced tomatoes
- 1 (15 oz) can butter beans (drained and rinsed)
- 2 cups spinach
- 1 bell pepper
- 1 onion onion
- 2 garlic cloves
- 2 tablespoons tomato puree
- 1 teaspoons olive oil (or other cooking oil, cooking spray)
- 1 teaspoon Italian seasoning
- 1 teaspoon paprika
- ½ teaspoon smoked paprika
- ¼ teaspoons pepper
- ¼ teaspoons salt
- Finely dice the red onion and garlic.
- Heat the olive oil in a large pot, and saute the onion until it's soft and translucent, about 2 minutes.
- Add diced chorizo, all seasoning, tomato paste, diced bell pepper and finely diced garlic to the pot, and saute for a few more minutes.
- Add drained and rinsed butter beans, and canned diced tomatoes, and leave the stew to simmer for about 5-7 minutes.
- Lastly, add washed spinach, and stir to allow the leaves to wilt. Add any additional salt and pepper to taste if needed.
- For a vegan version, omit the chorizo or substitute it with sub dried tomatoes and extra beans.
- Storage: Store leftovers in a refrigerator for up to 4 days, or freeze for up to 6 months. Reheat before serving.
- Make it extra spicy by adding chili, or extra red pepper flakes.