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Chorizo & butter bean stew with garlic & thyme by Rick Stein from Food Heroes (BBC Books)

Serves 4

Prep time: 10 mins

Cooking time: 50 mins (+1hr simmering if using dried beans)


350g (12oz) dried Judion butter beans, soaked overnight (or use 400g tin of butter beans)

225g (8oz) hot chorizo for cooking such as parrilla chorizo picante

50ml (2fl oz) olive oil

5 garlic cloves, thinly sliced

½ medium onion, finely chopped

175ml (6fl oz) red wine

1 x400g (14oz) can chopped tomatoes

1 tbsp thyme leaves

2 tbsp chopped flatleaf parsley



Put the butter beans into a large pan with lots of water, bring to the boil & simmer for 1hr or until tender.  Drain & set aside.  (Alternatively if using tinned butter beans, drain & set aside).

Cut the chorizo sausages into thin slices.  Put the olive oil & garlic into a pan & heat over a medium-high heat until the garlic begins to sizzle.  Add the chorizo & cook until the slices are lightly browned on either side, then add the onion & continue to cook until it has softened.

Add the red wine & cook until it has reduced to almost nothing. Add the canned chopped tomatoes, thyme, butter beans & half a tsp of salt & simmer for 15mins.

Scatter over the parsley, spoon the stew into deep, warmed bowls & serve with some crusty fresh bread.

As a vegan alternative Nigel used Wheaty Seitan Vegan Sausage Chorizo.

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