White bean stew with chorizo
A classic Spanish winter stew: white beans simmered with chorizo, onion, pepper and smoked paprika. With jarred beans it is ready in under an hour; with dried beans, soak them overnight and simmer them for 1½ hours first.
- 55 minTime
- 28 minHands-on
- 4Portions
- ≈ €1.35per portion
- 500kcal per portion
Ingredients for 4 portions
- 1Yellow onion
- 1Italian green pepper
- 2 clovesGarlic
- 2Tomatoes
- 2Spanish chorizos
- 3 tbspOlive oil
- 1 tspSmoked paprika
- 800 gWhite beans, cooked, drained
- 1Bay leaf
- 500 mlChicken stock
- to tasteSalt
Method
- Chop the onion, pepper and garlic, grate the tomatoes on a box grater and slice the chorizo.
- Heat the oil in a casserole and gently fry the onion, pepper and garlic over a medium heat for about 10 minutes, until soft.
- Add the chorizo and fry for 2 minutes, until it releases its fat. Stir in the paprika for a few seconds without letting it burn, then add the grated tomato and cook for 5 minutes.
- Add the beans, bay leaf and stock and simmer gently for about 20 minutes, until the liquid thickens. Shake the pan now and then rather than stirring, so the beans don't break up.
- Check the seasoning, take off the heat and leave to rest for 5 minutes before serving.
The cost is estimated from average prices in Spain (MAPA – Panel de Consumo Alimentario en Hogares (Ministerio de Agricultura, Pesca y Alimentación), 2026-07).
