Butter bean, chorizo and tomato stew

Clodagh McKenna combines Mediterranean ingredients to create a warming, hearty pulse and sausage stew - great cold weather food
By Clodagh McKenna
Butter bean, chorizo and tomato stew
  • Rating:
  • Serves: 6
  • Cook Time: 25 minutes
  • Prep Time: 15 minutes
  • Effort: easy



  • 2 tbsp olive oil
  • 1 tsp cumin seeds
  • 2 cloves garlic, crushed
  • 2 onions, diced
  • 24 cm chorizo sausages, skinned and roughly chopped
  • 800 g canned chopped tomatoes
  • 400 g red peppers, red pimentos, drained and diced
  • 1 tsp paprika
  • 800 g tinned butter beans, drained and rinsed
  • 1 pinches black pepper
  • 1 bunches fresh coriander, roughly chopped


1. Place a heavy-based casserole dish over a medium heat, add the olive oil, making sure that the olive oil completely covers the bottom of the dish. 2. Add the cumin and cook until it smells fragrant - about two minutes. Add the garlic and onion, reduce the heat and cover. 3. When the onions have softened, around 5 minutes, remove the lid, add the chorizo and bring the heat up to high, stirring constantly. 4. Once the chorizo begins to crisp, lower the heat to medium and add the chopped tomatoes, red peppers, paprika and butter beans and season with salt and freshly ground pepper. 5. Simmer for 10 minutes then, just before serving, stir in the chopped coriander. Serve at once with basmati rice.

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