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Chorizo and Butterbean Stew

UPDATE: Since this recipe was first posted in 2016, it’s proven to be super popular. So I decided I Should treat you all to some nicer photos of it. I hope you enjoy!

As you might have seen, I had a little break from blogging for a few weeks but fear not because I AM BAAAAACK. Did you miss me?

This first recipe of 2016 was never supposed to be a recipe for the blog at all. I made this Chorizo and Butterbean stew following Christmas for two reasons really; my palate was growing tired of all the rich foods of the season and needed something a bit brighter to taste and, most importantly, I received a beautiful IOShen knife for Christmas and wanted to cook something that required a lot of chopping so I could put it through its paces. However, when I posted it on Twitter and Instagram the crowd went wild asking for the recipe. You know me, I’m never one to disappoint so here it is!
Those of you who know me personally have probably seen or even tasted this stew yourselves. I’ve been making it for about 5 years, with very few tweaks. It’s super simple, very tasty and so easy to scale up. I even made a massive batch of it for the Southern Polymer Clay Extravaganza 2014 and it went down a storm with everyone there; lots of people took the recipe from my brain and scrawled it onto scraps of paper to take home with them.

I did promise some of the ladies I’d post the recipe on the blog, but it never made it. Until now.

Needless to say, the IOShen knife is absolutely fantastic. I’ve wanted one for ages so when my parents asked me what I’d like to receive from Father Christmas this year I knew this is what I’d ask for. I went for the Maoui Deba which was designed by Chef Karim Maoui; the design makes it perfect for a huge variety of uses and the triplex blade technology gives you a super-hard blade which stays sharp for a very long time. I can honestly say this is the best knife I’ve ever used. The look of it is fantastic, it feels awesome in the hand and chops like a dream. Top marks from me!
So, how about the long-awaited recipe? Oh, go on then…

print recipe

Chorizo and Butterbean Stew
A lovely hearty stew, with the fabulous flavour of chorizo sausage.
Ingredients
  • 1 large onion
  • 2 sticks celery
  • 2 medium carrots
  • 1 ring chorizo sausage
  • 2 cloves garlic
  • 1 tin chopped tomatoes
  • 1tsp smoked paprika
  • 2tbsp tomato purée
  • 1 vegetable stock cube
  • 1 tin butter beans
Instructions
1. Chop veg into even dice, peel (if necessary) and chop the chorizo and grate the garlic. 2. Fry the veg in a little olive oil until slightly softened, then add the chorizo and garlic and fry a few minutes more. 3. Add the tomatoes, paprika, tomato purée and vegetable stock cube. Fill the tin with boiling water and add that too. 4. Season well with pepper, then simmer for 20mins. 5. Add the beans and continue to simmer for 20-30 mins or until all veg is tender. 6. Enjoy!
Details
Prep time: Cook time: Total time: Yield: Two servings for very hungry people!



Note: Nutrition information is indicative only and will vary depending on exactly which ingredients you use.

Disclaimer: The Maoui Deba was given to me as a gift by my parents. I wasn't asked to write about it, but I did because it is amazing!


5 thoughts on “Chorizo and Butterbean Stew”

  • Great recipe Kevin. I love the combination of Chorizo and Butterbeans. I've also been doing my own variation since an amazing summer about 5 years ago when I got the recipe from a restaurant we visited on holiday. I'll have to give your version a go!

  • Great combination of ingredients. I make something similar in my slow cooker, it's really made for it with the long slow cooking. Funny how some recipes really take off, simple is often the best!

  • Just made your recipe but had to substitute Butter Beans with Cannellini Beans. Simmering away and waiting for husband to arrive home for tasting session. Will report back. Ideal supper dish for the first cold day of winter in the south.

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