An easy mid-week recipe

Chorizo and butter beans 2

I’m not sure what I’d do without this recipe adapted from Rick Stein’s ‘Food Heroes’. It involves a couple of tins from the cupboard, a little chorizo and some herbs from the garden (or spice rack). It’s what we cook when we’ve got very little in and when we really can’t be bothered. Chorizo* is always in our fridge as it’s so versatile and can easily spice up many dishes.

Rick soaks and cooks his beans for this dish but I just use a tin. If you haven’t got butter beans, then cannelloni, haricot or (at a push) chickpeas work fine.

*Not the posh deli sort which is rather pricey, but the one they sell as a ring, pre-packed in the supermarket – not great uncooked but just fine in cooking.

Rick Stein’s chorizo and bean stew (slightly adapted for regular folk)

Serves 2 greedy adults with leftovers for 2 children

  • A regular tin of butter beans
  • 125g bog standard chorizo (this recipe is nicest with a good amount of chorizo but if you don’t have this much to spare because you’re on a budget, or on a diet, then you can add less)
  • A tablespoon of olive oil
  • 1 onion chopped
  • 2 garlic cloves crushed and chopped
  • 100ml red wine (I buy the cheapest possible red from the supermarket for cooking with, I’m afraid that I don’t agree with the “if you wouldn’t drink it, don’t cook with it” motto)
  • A regular tin of chopped tomatoes
  • 1 tablespoon of thyme (fresh is better but dried is OK)
  • 1 tablespoon of chopped parsley (this really does liven up the dish but if you don’t have any fresh parsley available then just leave it out as dried parsley is horrid)
  • Salt

Cut the chorizo sausage up. I like to cut half into thick slices and half into small cubes. Put the olive oil and garlic into a pan and heat until the garlic starts to sizzle. And the chorizo and cook until the edges start to brown, then add the onion and cook until the onion has softened.

Add the red wine and leave to bubble away until it is reduced to almost nothing. Then add the tomatoes, thyme, beans and a good pinch of salt. Simmer for 15 minutes without a lid until the sauce thickens up.

Just before serving stir in the parsley.

I like this with saffron rice. (see my post ‘Nice Rice’).



  1. Really enjoyed this recipe – thank you for sharing it. It’s definitely worth adding the parsley. I didn’t need to add salt though, the strong flavours in the recipe carried it without the need for extra seasoning for me. I had mine with new potatoes boiled in their skins and chopped into chunks – probably not what Rick Stein had in mind but rather nice just the same (a bit like patatas bravas with added interest)

  2. Thanks so much for your lovely comments. This recipe remains one of the ones on this blog that I cook most often for my family. I like the idea of serving it with potatoes instead of rice and will definitely try that next time – just to spruce things up a bit (plus we have just harvested the potatoes at our allotment and have a lot to use up).

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