Bean and Chorizo Stew
If you need a quick and tasty multi-tasking recipe for your meal plan then this Bean and Chorizo Stew has you covered. Pinto beans and smoky chorizo in a tasty chipotle spiced broth. Great with rice, baked potatoes or as a taco or burrito filling.
Quick Chorizo and Bean Stew
Packed with flavour, this smoky bean stew is inspired by Mexican style Chilli Con Carne. Unlike regular Chilli though, there is only 20 minutes simmer time, making this bean stew perfect for quick and easy meals.
Ingredients
- Chorizo – the Spanish style sausgae, cut into 2cm slices. Don’t use the thin pre-sliced chorizo.
- Pinto Beans – You can swap in black beans or white beans like cannellini or navy beans.
- Chicken Stock – To make 250ml or 1 cup chicken stock, I use half a stock cube. You can also use a teaspoon of Bouillon powder. Use vegetable stock or broth instead of chicken if you prefer.
- Bell Pepper
- Cherry Tomatoes – this handy little gadget is great for cutting cherry tomatoes quickly.
- Sweetcorn – I use canned corn kernels for ease. Frozen also work – no need to defrost before adding.
- Red Onion
- Garlic
- Tomato Paste
- Chipotle Paste – I like Gran Luchito Chipotle Paste but most supermarkets have their own brand. Use regular chilli paste if you cannot find Chipotle. This easy Slow Cooker Mexican Chicken also uses Chipotle Paste if you need to use it up!
- Vegetable Oil – or any neutral cooking oil.
Serving and Storing
I love to serve my Chipotle Chorizo and Bean Stew over rice, topped with grated cheddar cheese plus a dollop of guacamole and sour cream. Crunchy tortillas on the side for scooping up the stew are optional but very welcome.
This chorizo and bean stew makes a great topping for baked potatoes, again with cheese and guacamole or sour cream on top.
I love to wrap leftovers in a burrito with rice and cheese too – it makes a great lunch the next day.
Instead of chorizo, you can use bacon or pancetta.
Add extra vegetables or swap out what you don’t like. Courgette, peas, diced carrot or mushrooms go well.
You can use different beans – black beans or most white beans work well. Or try kidney beans, borlotti beans or even a bean mix.
Store Chorizo and Bean Stew in the fridge for up to 3 days.
Freeze for up to 3 months and defrost overnight in the fridge.
Reheat on the stove or in the microwave until piping hot. You may wish to add a splash of water when reheating.
More Easy Chorizo Recipes
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Chipotle Bean and Chorizo Stew
Equipment
- Spatula or wooden spoon
Ingredients
- 100 grams (3.5 oz) chorizo sliced
- 2 x 400 grams (14 oz) tin pinto beans drained and rinsed (2 15oz cans)
- 250 ml (1 cups) chicken stock or broth (1 cup)
- 1 (1) bell pepper
- 200 grams (7 oz) cherry tomatoes halved
- 140 grams (5 oz) tin sweetcorn drained and rinsed
- 1 (1) red onion diced
- 2 cloves (2 cloves) garlic diced
- 1 tbsp (1 tbsp) tomato paste
- 1 tbsp (1 tbsp) chipotle paste or chilli paste
- 1 tbsp (1 tbsp) vegetable oil
- fresh chopped coriander to serve
Instructions
- Heat oil in a pan or skillet over medium heat. Add the onion, pepper and chorizo and cook for 2-3 minutes – the chorizo should start to release its oil.
- Add the tomatoes and garlic and continue cooking for another 2-3 minutes.
- Stir in the beans and corn then add the tomato paste and chipotle paste. Pour over the stock, give it a good stir then bring to a boil.
- Simmer for 15 to 20 minutes until liquid has reduced by half. Season to taste with additional salt and pepper if desired. Stir in chopped coriander to serve.
Notes
