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    Home » Recipes » Gluten-free

    Spanish white bean stew with chorizo sausage

    Modified: Mar 30, 2023 · Published: Sep 11, 2022 by Makos

    Jump to Recipe Print Recipe

    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.

    Spanish white bean stew with chorizo sausage 5

    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.

    Spanish white bean stew with chorizo sausage 6

    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.

    Spanish white bean stew with chorizo sausage

    How to make Spanish beans with chorizo sausage

    1. 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.
    2. 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.
    3. 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.
    Spanish white bean stew with chorizo sausage 2

    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.

    Spanish white bean stew with chorizo sausage 3

    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.

    Spanish white bean stew with chorizo sausage 7

    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.
    Spanish white bean stew with chorizo sausage 4

    More Spanish recipes to try:

    • Spanish potato omelette.
      Spanish Potato Omelette (Tortilla de patatas)
    • A large pitcher with 5-ingredient Spanish sangria without brandy.
      Best Spanish red sangria recipe (without brandy)
    • white Sangria thumbnail.
      White Sangria recipe

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    📖 Recipe

    Spanish white bean stew with chorizo sausage f

    Spanish white bean stew with chorizo sausage

    Makos
    This Spanish white bean stew is a great way to eat your beans! The chorizo makes it extra warm and cozy, perfect for a weeknight dinner.
    5 from 9 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 1 hour hr 30 minutes mins
    Total Time 1 hour hr 40 minutes mins
    Course Gluten-free, Main Course
    Cuisine Mediterranean, Spanish
    Servings 4
    Calories 758 kcal

    Ingredients
     

    • 14 oz (400 g) 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 g) 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
    • 14 oz (400 g) can 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.
    .
    Can't have enough bean recipes? These Greek baked giant beans (GIGANTES) are one of the most loved dishes in Greece. And for a good reason!
    You may also like these similar recipes:
    • Bean and quinoa lunch salad
    • Tuscan style white bean soup

    Nutrition

    Calories: 758kcal
    Tried this recipe?Let us know how it was!
    Greek baked giant beans (Gigandes) feat
    Gigandes
    Quinoa and bean lunch salad 1
    Quinoa & Bean Salad
    tuscan-style-white-beans-3
    Tuscan bean Soup

    If you like this recipe, Pin it!

    Spanish white bean stew with chorizo

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    Comments

      5 from 9 votes (4 ratings without comment)

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    1. Akhila@Pepper Delight says

      August 15, 2018 at 10:28 pm

      5 stars
      That looks really delicious...this combination of beans and sausage sounds like a comfort food!!!

      Reply
      • Makos says

        August 18, 2018 at 9:30 pm

        Thanks! That's what I also think!:-)

        Reply
    2. Mark Wilson says

      January 11, 2020 at 11:09 pm

      I'm not familiar w the soft chorizo sausage? Clearly not the crumbly Mexican type. Is it the dried Spanish type similar to salami?

      Reply
      • Makos says

        January 11, 2020 at 11:38 pm

        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.

        Reply
    3. Ian says

      May 23, 2020 at 1:46 pm

      5 stars
      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!

      Reply
      • Makos says

        May 23, 2020 at 11:03 am

        Hi Ian,
        I'm very happy you liked it! 🙂

        Reply
    4. Carolina says

      April 08, 2021 at 10:47 pm

      5 stars
      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.

      Reply
      • Makos says

        April 08, 2021 at 7:58 pm

        The tortillas sound delicious! Glad you enjoyed it Carolina and thanks for the feedback!!!

        Reply
    5. Michael says

      April 11, 2022 at 12:50 pm

      5 stars
      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.

      Reply
      • Makos says

        April 11, 2022 at 9:58 am

        Thanks Michael, I'm happy you liked it!

        Reply
    6. Agustin says

      July 28, 2022 at 2:11 am

      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

      Reply
      • Makos says

        July 28, 2022 at 3:31 am

        Hi Agustin, I 'm very happy you liked it! Thanks for the feedback 🙂

        Reply
    7. Ian Hurley says

      October 23, 2023 at 5:07 pm

      5 stars
      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.

      Reply
      • Makos says

        October 23, 2023 at 9:42 pm

        Hi Ian, thanks for your kind words and the useful notes!

        Reply
    8. Gena C says

      January 31, 2024 at 7:56 pm

      Delicious, hearty stew with lots of yummy veggies! I added a handful of kale that I had on hand, but otherwise prepared as written. I served it with a squeeze of lemon juice and a dollop of yogurt form my Lebanese hubby!

      Reply
      • Makos says

        February 01, 2024 at 7:42 am

        Hi Gena, that’s a great addition! Happy you liked it 😊

        Reply
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