Hearty One-Pot Butter Bean and Chorizo Stew
This Hearty One-Pot Butter Bean and Chorizo Stew is rich, smoky, filling, and packed with comforting flavors. Creamy butter beans simmer with spicy chorizo, tomatoes, garlic, onions, and herbs to create a satisfying meal that’s perfect for a chilly evening.
Best of all, everything comes together in one pot, making cleanup wonderfully simple.
Ingredients
- 1 tablespoon olive oil
- 8 ounces chorizo, sliced or crumbled
- 1 large onion, diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 1 teaspoon smoked paprika
- ½ teaspoon dried oregano
- ¼ teaspoon chili flakes, optional
- 1 can (14 ounces) diced tomatoes
- 2 cans (15 ounces each) butter beans, drained and rinsed
- 3 cups chicken or vegetable broth
- 1 tablespoon tomato paste
- ½ teaspoon black pepper
- ½ teaspoon salt, or to taste
- 2 cups fresh spinach or kale, optional
- 1 tablespoon fresh lemon juice
- Fresh parsley, for garnish
Directions
1. Brown the Chorizo
Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium heat.
Add the chorizo and cook for 4–6 minutes, stirring occasionally, until browned and fragrant.
If the chorizo releases plenty of oil, you can remove some excess, leaving enough to cook the vegetables.
2. Cook the Vegetables
Add the diced onion and bell pepper.
Cook for 5–7 minutes, until softened.
Add the garlic and cook for another 30 seconds.
3. Add the Spices
Stir in the smoked paprika, oregano, and chili flakes if using.
Cook for about 30 seconds to release their aromas.
4. Build the Stew
Stir in the tomato paste and cook for another minute.
Add the diced tomatoes, butter beans, and broth.
Season with black pepper and a little salt.
Stir everything together.
5. Simmer
Bring the stew to a gentle boil.
Reduce the heat to low and simmer uncovered for approximately 20–25 minutes.
The broth will gradually thicken and the beans will absorb the smoky, savory flavors.
For a thicker stew, mash about ½ cup of the butter beans against the side of the pot and stir them back into the stew.
6. Add the Greens
If using spinach or kale, stir it into the stew during the final 3–5 minutes of cooking.
Cook until wilted and tender.
7. Finish the Stew
Remove the pot from the heat.
Stir in the lemon juice.
Taste and adjust the salt, pepper, and chili flakes as needed.
Garnish generously with fresh parsley.
Tips for the Best Butter Bean Stew
Brown the chorizo well: This creates a flavorful base for the entire stew.
Use good-quality butter beans: Their creamy texture makes the stew especially satisfying.
Don’t skip the lemon: A small amount of acidity balances the richness of the chorizo.
Mash some beans: This naturally thickens the stew without needing extra flour or starch.
Adjust the spice: Use mild or spicy chorizo depending on your preference.
Easy Variations
Creamy Butter Bean Stew
Stir in ½ cup of heavy cream during the final few minutes for a richer version.
Tomato-Free Version
Replace the tomatoes with extra broth and add roasted red peppers for sweetness.
Extra Vegetable Stew
Add zucchini, carrots, mushrooms, or diced potatoes.
Vegetarian Version
Replace the chorizo with plant-based chorizo and use vegetable broth.
Extra-Spicy Version
Add fresh chili peppers or increase the chili flakes.
What to Serve With It
This stew is excellent with:
- Crusty sourdough bread
- Garlic bread
- Warm flatbread
- Steamed rice
- Roasted potatoes
- Simple green salad
A piece of crusty bread is especially useful for soaking up the smoky tomato broth.
Storage
Allow the stew to cool before transferring it to an airtight container.
Refrigerate for 3–4 days.
Reheat gently on the stovetop, adding a splash of broth if it has thickened too much.
The stew also freezes well for up to 3 months.
Recipe at a Glance
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: About 50 minutes
Servings: 6
Difficulty: Easy
Meta Description
Make a hearty one-pot Butter Bean and Chorizo Stew with creamy beans, smoky chorizo, tomatoes, peppers, garlic, and herbs. A rich, comforting dinner perfect with crusty bread.