Spanish Chorizo and White Bean Stew Recipe

Spanish chorizo and white bean stew is a hearty, rustic one-pot dish deeply rooted in the cold-weather cooking traditions of northern Spain. Smoky cured chorizo, creamy cannellini beans, and wilted greens simmer together in a paprika-rich broth that begs to be eaten with a hunk of crusty bread. Each bowl delivers 34g of protein and a deeply satisfying smoky depth from Spanish chorizo and pimenton.

Ingredients

• 300g Spanish cured chorizo, sliced into rounds (not raw chorizo)
• 2 cans (800g total) cannellini or great northern beans, drained and rinsed
• 1 large onion, diced
• 4 garlic cloves, minced
• 2 tbsp olive oil
• 2 tsp smoked paprika
• 1 tsp sweet paprika
• 400g canned crushed tomatoes
• 600ml chicken broth
• 150g kale or baby spinach, roughly chopped
• 1 bay leaf
• 1 tsp dried thyme
• Salt and black pepper to taste
• Fresh parsley, chopped, for garnish

Instructions

1. Heat olive oil in a large heavy pot or Dutch oven over medium heat.
2. Add chorizo slices in a single layer. Cook for 3 minutes per side until edges are crispy and fat is rendered. Remove chorizo with a slotted spoon and set aside, leaving the orange fat in the pot.
3. Add diced onion to the pot. Cook in the chorizo fat for 6 minutes, stirring often, until softened and translucent.
4. Add garlic, smoked paprika, sweet paprika, and dried thyme. Cook for 1 minute until fragrant.
5. Pour in crushed tomatoes. Stir and cook for 4 minutes until the sauce thickens slightly.
6. Add chicken broth, cannellini beans, bay leaf, and the reserved chorizo. Stir to combine.
7. Bring to a boil, then reduce heat to low. Simmer uncovered for 20 minutes until broth is slightly thickened and flavors have melded.
8. Add kale or spinach and stir into the stew. Cook for 3 more minutes until greens are wilted.
9. Taste and adjust salt and pepper. Remove the bay leaf.
10. Ladle into bowls and garnish with fresh parsley. Serve with crusty bread.

Tips & Variations

• Use Spanish cured chorizo, not raw Mexican-style chorizo. Cured chorizo holds its shape and adds concentrated smokiness.
• For a brothier stew, add an extra 200ml of broth. For a thicker stew, mash a cup of beans against the pot wall before adding greens.
• This stew improves dramatically the next day. Make it ahead and reheat gently.
• Store in the fridge for up to 5 days or freeze for up to 3 months.
• Add a splash of sherry vinegar at the end for brightness if the stew tastes flat.

Nutrition Breakdown

Calories: 604 kcal

Protein: 33.9g

Fat: 32.2g

Carbs: 48.7g

Fiber: 15.1g

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