Try this chorizo and butter bean stew, then check out our Tuscan bean stew, chicken and chorizo stew, chickpea stew and vegetable stew.


  • 150g mini chorizo cooking sausages, cut into chunks
  • 1 tbsp olive oil
  • 1 red onion, sliced
  • 1 red pepper, chopped
  • 2 tsp harissa
  • 400g tin butter beans
  • 12 vine cherry tomatoes, halved
  • 300ml chicken stock
  • a small bunch flat-leaf parsley, chopped
  • to serve crusty bread


  • STEP 1

    Fry the chorizo chunks in the olive oil in a large non-stick pan until browned all over and cooked through.

  • STEP 2

    Scoop out the chorizo then add the onion and pepper, and cook until softened and coloured a little. Add the chorizo back to the pan with the harissa and stir for 3-4 minutes. Add butter beans, tomatoes and stock, and cook for 10 minutes.

  • STEP 3

    Stir in the parsley then spoon into bowls and serve with chunks of bread and butter.


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