Chorizo and Bean Stew

This is one of my favourite winter dishes.  I have been making this dish since I was at University, and it has become one of my favourite comfort food dishes.  It is super easy to make, requires only one pot, and is delicious served on its own with some warm crusty bread.


  • Olive Oil
  • 1 onion finely chopped
  • 2 garlic cloves finely chopped
  • 1 x 200g chorizo uncooked sausage, sliced
  • 1 tbsp tomato paste
  • red wine
  • 2x 400g tins of tomatoes
  • 2 x 400g of haricot blancs, drained and rinsed
  • thyme

Sauté the onions and garlic in some olive oil for about 10 minutes on a low heat with a lid on,  until they are translucent.  Raise the temperature of the pan to medium, and add the chorizo.  Once the chorizo is coloured, and the olive oil has taken on the tinge of the chorizo, add the red wine.  I haven’t specified how much wine – essentially it is about 1-2 glass, depending on what you can spare!  Bring to the boil and reduce until the wine has almost disappeared.  Add the tomato paste to the chorizo and cook for 1 minute.  Add the tins of tomatoes, the beans and thyme to the pan. Simmer for 20 minutes with the lid on, and then 10 minutes with the lid off.  Serve with some nice crusty bread, and enjoy!


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