This Spanish white bean stew is a great way to eat your beans! The spicy chorizo makes it extra warm and cozy, perfect for a weeknight dinner.

This Spanish white bean stew with chorizo sausage is so good that everyone will believe you spent hours in the kitchen! The chorizo flavors the beans so beautifully, that even the ones who don’t like beans will certainly try a tablespoon or two. And who knows, you may turn them into bean lovers!
The combination of beans and meat is very common in the Mediterranean cuisine and you can find it in many countries throughout the world. Lately, I used it in my Greek-Mexican Pita bread tacos (Pitacos) recipe (I’m talking about some delicious minced beef and beans tacos made with pita bread!).
Keep in mind that if you use the chorizo in moderation you'll be able to include this dish in your Mediterranean Diet plan. The chorizo sausage flavors perfectly the earthy beans and in combination with the tomato sauce gives us a unique dish. You can use a spicy or a sweet chorizo, depending on your taste.
Personally, I am a bean lover. Why? Because even when made with the simplest ingredients (like these Tuscan style white beans), beans have something extra comforting, something that brings warmth to my heart. Or maybe it’s because they’re considered Greece’s National food.
Due to their high nutritional value and their low cost, dried beans have raised many generations and have helped the people of the Mediterranean, especially the Greeks, not to starve during some tough times.

But they’re also a favorite ingredient of other Mediterranean countries like Italy and France. In this Spanish white bean stew, their spicy character is due to the chorizo which makes this dish extra warm and comforting. If you can't find fresh chorizo, use any other fresh sausage of your liking.

How to make Spanish beans with chorizo sausage
- Soak the beans (skip this step if you use cooked beans): Transfer the beans in a large bowl with plenty of water and let them soak overnight.
- Boil the beans (skip this step if you use cooked beans): The next day rinse them well, transfer them in a pot with water (don't add salt) and simmer until tender - about 60 minutes. Rinse and drain well.
- Make the stew: Saute the vegetables and the chorizo sausage with some olive oil in a large skillet or pot until the vegetables are soft. Add the rest of the ingredients and simmer until the sauce thickens.

What type of chorizo sausage to use for this bean recipe?
There are a lot of chorizo types apparently… There’s the dry/cured chorizo which can be eaten as is and there’s the fresh chorizo which must be cooked before you eat it. There’s also spicy or sweet types and soft or hard ones. Usually, the hard sausages are cured and the soft is semi-cured.
But that’s not all… There’s also the Spanish and the Mexican chorizo. If you buy a Spanish chorizo, it will probably consist of Iberico pork, a well known Black Iberian pig. And since this is a Spanish white bean stew I’d recommend using a Spanish soft (semi-cured) or fresh chorizo.
It can be sweet or spicy (this is up to you), but if you can’t find any, then a Mexican chorizo will also do. If you can't find chorizo at all, you can also use an Italian sausage.
You can read more in this article: an intro to chorizo from my kitchen in Spain blog.

Can you bake the beans in the oven?
Yes you can! Beans are cooked perfectly if you have a pressure cooker but in my humble opinion they’re even better if you bake them in a dutch oven for a LOOONG time. And this applies to chickpeas also. I’ve used the baking method in this Greek baked chickpeas (Revithada) and the results were amazing.
If you want to try this method, you'll have to add the soaked beans, the rest of the ingredients and enough water to cover them by half an inch in a Dutch oven and bake them at 390°F (200°C) for about 3-4 hours.

Some notes/tips:
- Try to find a good quality soft chorizo, and not a hard/cured one.
- Soak dried beans overnight in a bowl filled with salted water and rinse them very well before cooking.
- Boil the beans without adding any salt until they’re soft and tender.
- If your water is hard it’s best to use bottled water for cooking.
- You can boil the beans one day before and keep them in the fridge. If you boil some extra, you can use them in salads during the week.

More Spanish recipes to try:
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📖 Recipe

Spanish white bean stew with chorizo sausage
Ingredients
- 14 oz (400 grams) dried white beans
- 3 tablespoons olive oil
- 1 carrot, chopped
- 1 onion, chopped
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 9 oz (250 grams) soft chorizo sausage, sliced
- 1 teaspoon sweet paprika
- 2 teaspoons dried thyme
- ½ cup chopped parsley (you can also use celery
- Salt and pepper to taste
- 1 can 14oz/400grams diced tomatoes
- 1 cup chicken stock or vegetable stock or water
Instructions
- Prepare the beans: From the previous night, soak the dried beans in a large bowl filled with water and 1 tablespoon salt. Rinse them well and boil them in a pot filled with water until soft and tender (the time will depend on the type, age, and quality of the beans). Rinse well and set aside.
- Make the stew: Transfer the olive oil, the carrot, the onion, the bell peppers, and the chorizo to a large skillet and cook over medium/high heat until the vegetables are soft (about 10-15 minutes). Add the paprika, the thyme, the parsley, the diced tomatoes, the chicken stock, the beans, the salt and the pepper. When it starts to boil reduce heat to low and simmer for 15-20 minutes or until the sauce has thickened.
- Serve with bread and eat!
Notes
- Instead of dried beans, you can use 3-4 cans (depending on your appetite) cannellini beans, rinsed and drained.
- You can boil the beans one day before and keep them in the fridge. If you boil some extra, you can use them in this white bean salad recipe during the week.
- Serve this dish with a refreshing creamy cucumber salad and as for dessert you can try these super easy lemon possets.
Nutrition



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Akhila@Pepper Delight
That looks really delicious...this combination of beans and sausage sounds like a comfort food!!!
Makos
Thanks! That's what I also think!:-)
Mark Wilson
I'm not familiar w the soft chorizo sausage? Clearly not the crumbly Mexican type. Is it the dried Spanish type similar to salami?
Makos
Hi Mark,
The soft chorizo is a semi-cured type of chorizo which can hold its shape when sliced. If you can't find it you can use the hard one, but slice it thinly as it can be hard to chew sometimes. This is an article I found ( http://mykitcheninspain.blogspot.com/2012/02/intro-to-chorizo-101.html ) that explains the types of chorizo better.
Ian
This recipe was great! So nice to enjoy on a cozy night to warm up and the chorizo adds so many rich flavours to the dish. Will definitely add this to my comfort food list!
Makos
Hi Ian,
I'm very happy you liked it! 🙂
Carolina
This is a great recipe to make when you don’t have a lot left in your fridge. It was delicious. I added red pepper flakes. Also on my plate squirted a little lime, added hot sauce, and crumbled a few corn tortillas for texture. Gave it a Mexican twist as it is what I had on hand and thought it might work well. Still I would definitely want to use Spanish chorizo over Mexican. The taste is undeniably very different.
Makos
The tortillas sound delicious! Glad you enjoyed it Carolina and thanks for the feedback!!!
Michael
Delicious. A really easy to follow recipe that you could almost make from the cupboard (I used canned white beans). A hearty and filling meal.
Makos
Thanks Michael, I'm happy you liked it!
Agustin
Excellent bean recipe!
I used hot(spicy) chicken chorizo,and the flavor was fantastic.It was my first recipe from your site,and it really satisfied me.
Thanks Makos
Makos
Hi Agustin, I 'm very happy you liked it! Thanks for the feedback 🙂
Ian Hurley
A great spanish stew! Thanks for publishing it. I have made some additions/substitutions. I use fresh portguese chourico in place of chorizo. It is available online from USA suppliers at much lower cost than the Spanish product, and tastes much the same. I can store leffovers in the fridge for up to a week. Just before I heat them in the microwave, I add a few pieces of boiled waxy potatoes and a few stalks-worth of shredded fresh kale leaf. It gets fiber into our diet and reduces our food costs.
Makos
Hi Ian, thanks for your kind words and the useful notes!