White Bean and Chorizo Stew (A Refreshing Light and Summery Stew)

Stew conjures images of dark early evenings and a need for warmth. Maybe I need another name for this as it is bright and sings of summer days or longer spring evenings.

I have done many variations of this stew over the years and with Summer descending quickly upon us (20C and sunny in London today!), it seems a perfect time to make and share it again. It is perfection with a glass of rosé right now. 

The beans are the star 

Easy too, and use any white bean you like. Chickpeas work well here too and I know you all not only love them, but likely have a stash if my social media is to be believed. I used gigantes, a chunky gorgeous white bean from Greece. It looks like a butter (or lima) bean, yes, but these are to use that word in Wales and the west country, LUSH. They are thick and tender, and beautiful simply dressed as a salad. I bought them dried and soaked them overnight before boiling up a batch. It took 45 minutes and they will do a few meals. Judion de la Granja from Spain are similar and a good substitute. But use whatever bean you have got, it will be lovely. 

No chorizo? Use regular sausage, or stay veggie and make yourself lovely beans in tomato sauce. Add greens if you wish, some cabbage or kale would cook down nicely here. If you don’t have oregano, don’t worry. It is worth having in your cupboard though as it is one herb that still packs a punch when dried.

Note on allergens: chorizo is generally gluten-free but some brands do have lactose added so do check if you can’t have milk products. 

I had the leftovers today for lunch with two fried eggs. I ate eggs most days before the crisis but I ration them now as I am trying not to go out unless I really need to. Flatten that curve! If we all stay inside we will curb the epidemic faster. 

White Bean and Chorizo Stew (A Light and Summery Stew!)
Rate this recipe
9 ratings

White Bean and Chorizo Stew (A Light and Summery Stew!)

Ingredients

    serves 2 or 1 with leftovers!
  • 1 tbsp extra virgin olive oil
  • 2 fat cloves garlic, peeled and finely chopped or crushed
  • 200g soft cooking chorizo (or regular chorizo if you can't get it)
  • 1 x 400g tin tomatoes
  • 1 tsp sugar or honey
  • 1 tsp sherry or cider vinegar or a squeeze of lemon
  • 1 tbsp Spanish smoked paprika (sweet or hot)
  • 1 tsp dried oregano (or 1 tbsp fresh oregano)
  • 500g drained cooked white beans (or 2 drained tins)
  • sea salt

Instructions

  • Heat the olive oil over a medium heat and add the chorizo. Cook for a few minutes, stirring occasionally, until the chorizo starts to release its paprika spiked oil. Add the garlic and stir well, then add the tomatoes, paprika, vinegar and sugar and stir well. Fill the tomato tin half way with water and give it a good swirl before adding to the pot. Bring to the boil and reduce the heat to low. Leave to simmer gently for 15 minutes, stirring every now and then.
  • Taste the sauce and adjust the vinegar and sugar if needed (you will grow with confidence with this if you are a new cook, it makes a difference). Season with salt. Add the beans and oregano and stir in gently so as not to break the beans. Raise the temperature to medium until the beans are hot. Check the seasoning again, you may need more salt for the beans. Sprinkle a little finely chopped flat leaf parsley over the beans before serving for freshness. I like to add a little swirl of extra virgin olive oil too.
  • Enjoy!
  • https://eatlikeagirl.com/white-bean-chorizo-stew-refreshing-light-summery-stew/

    Comments

    comments

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