Braised Haricot Beans with Chorizo and Cavolo Nero

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It is never too soon for another bean recipe. This recipe has braised, chorizo and cavolo nero in the title too, so let’s get stuck in!

Chorizo and kale are the best of friends and I cook them a lot together. Cavolo Nero is just a glamorous kale complete with Italian accent. I make a chorizo and kale carbonara too which you should definitely check out as you are here. Added to braised beans, this makes for a super gorgeous comforting dish that eats so well on its own. You can also add some protein, I recommend a nice piece of roast chicken or pork, or a chunky white fish like turbot.

Cook your beans from scratch – you will never look back

In every bean post I say: cook your beans from scratch! And trust me, do. It is no drama, it doesn’t take that much time, there is hardly any effort involved. Why do we think there is? Was there some crazy campaign by a massive bean manufacturer some years ago that convinced us that to cook them from scratch is a nightmare? It is so deep in our subconscious I think there must have been.

I use a tomato base here but I have used a stock base for this previously too and that is just as good. Haricots this time but any white bean will do. I just love these little fellas. One 500g bag of dried beans costs little over a pound and this is my fourth meal with them this week. I still have lots to play with (although most are freezer bound, beans freeze well too). 

Note: this makes a big batch of beans. It will feed 4-6 very comfortably and freezes well for speedy meals later. If you are dairy free do check the ingredients of the chorizo as many have milk powder added (but not all). 

Braised Haricot Beans with Chorizo and Cavolo Nero
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Braised Haricot Beans with Chorizo and Cavolo Nero


  • 3 cloves garlic, peeled and finely chopped
  • 200g chorizo, diced
  • 1 x 400g tin of tomatoes
  • 1 tbsp smoked paprika
  • 1 tbsp sherry vinegar
  • 500g cooked haricot beans or two tins of white beans drained
  • 100g cavolo nero or kale, chopped small
  • sea salt


  • Sauté the chorizo in its own oil over a low heat. When the chorizo has released its oil add the garlic and stir through.
  • Add the tomatoes and fill the tin half way with water and add that. Add the smoked paprika. Raise the heat and bring to just before the boil. Add the paprika and cook for 10 minutes.
  • Add the beans, the cavolo nero and the sherry vinegar. Stir through. When the beans are heated through and the cavolo nero has softened check the seasoning and add salt if necessary.
  • Eat as you like! On its own in a big bowl, with toast, on a baked potato or with chicken, pork or fish!

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    Written by Niamh
    Cooking and travelling, and sharing it all with you.