Chorizo & White Bean Stew

by Fresh Factory

This Spanish style white bean stew is surprisingly easy and quick to make! Perfect for a weeknight dinner at home.


  • 6 Spanish chorizo, sliced (we love Hellers)
  • 1 small onion, chopped
  • 1 small stalk celery, chopped
  • 3 baby carrots, sliced (we love Wilcox)
  • 2 cloves garlic, chopped
  • ½ red capsicum, sliced
  • ½ yellow capsicum, sliced
  • 2 cups baby tomatoes (we love Beekist)
  • 2 sprigs Rosemary (we love Superb Herb)
  • A handful fresh thyme, chopped (we love Superb Herb)
  • 1 teaspoon paprika
  • A drizzle of Chantal Organics Extra Virgin Olive Oil
  • 1 can Chantal Organics Cannellini Beans
  • 1 1/2 cup vegetable stock (we love Simon Gault)
  • salt
  • pepper

We cooked this stew in a Le Creuset Signature Cast Iron Casserole.


  1. Heat a drizzle of oil in a large deep casserole over medium high heat. Fry the chorizo for 2-3 minutes. Remove from the pan and set aside. In the same casserole fry carrot, celery and onion for 1 minute. Add the herbs, garlic, capsicum, tomatoes, paprika and chorizo. Continue to fry for a further 2-3 minutes.
  2. Add the vegetable stock and beans. Bring to boil. Season with salt and pepper if necessary. Cover the casserole and reduce the heat to low. Simmer for 15-20 minutes or until the stew is thickened. Garnish with some extra fresh thyme.
  3. Serve the stew with toasted garlic bread.

Serving Suggestions

  • Garlic Bread (we love Giannis)
  • extra thyme to garnish

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