Spanish bean stew

Spanish bean stew

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(33 ratings)

Prep: 10 mins Cook: 30 mins

Easy

Serves 4
Cannellini beans, chicken thighs and spicy chorizo make for a satisfying and simple one-pot supper

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal433
  • fat19g
  • saturates6g
  • carbs25g
  • sugars5g
  • fibre5g
  • protein43g
  • salt3.05g
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Ingredients

  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 200g chorizo sausage, thickly sliced
    Chorizo

    Chorizo

    chore-reeth-oh

    A coarsely textured spiced pork sausage widely used in Spanish and Mexican cooking. It is made…

  • 1 onion, chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 400g/14oz chicken thigh fillets, cubed
  • 1 tomato, roughly chopped
    Tomato

    Tomato

    toe-mart-oh

    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 410g can cannellini bean, drained
    Cannellini bean

    Cannellini bean

    can-a-leen-ee been

    Slightly kidney-shaped with squarish ends, cannellini beans are from Italy and are creamy white…

  • 1 large potato, cut into small cubes
    Potato

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 500ml hot chicken stock
  • 4 tbsp chopped parsley
    Parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

Method

  1. Heat the oil in a large pan. Cook the chorizo, onion and chicken over a high heat for 5 mins. Add the tomato and cook for a further 2-3 mins until pulpy.

  2. Stir in the beans, potato and stock. Bring to the boil, then cover and gently simmer for 20 mins until the potato is soft and the chicken cooked through. Stir through the parsley and serve. You can cool and freeze the stew for up to 2 months. To serve, defrost and heat through thoroughly.

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Comments, questions and tips

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johnjustice
3rd Jun, 2016
5.05
I first reviewed this dish in 2015 and have made it twice again most recently last night for family. It was very well received and will now become a regular family favourite. I used 600gms diced chicken breast, a tin of good quality Toms and two bell peppers, red and yellow for colour and flavour. It worked very well but like outerskin1973 I simmered it a while longer to thicken. Avoid this if using tinned Toms by decreasing the amount of chicken stock. We served it with Couscous and Garlic and this is now a regular family meal.
outerskin1973
12th Feb, 2016
5.05
This recipe has become a firm favourite in our house. I follow the recipe but use a tin of chopped tomatoes instead of fresh and I usually add slightly more chorizo and potato than the recipe states. I also leave it to simmer for up to 2 hours and the sauce thickens considerably which we prefer. I have passed this recipe on to numerous friends and family. We serve it very simply with a thick slice of crusty bread to soak up all the lovely juices.
Djwcruisejunkie
5th Dec, 2015
5.05
Cooked this tonight for the first time. Didn't use any oil & used sliced chorizo as that's what I had available - tore the chorizo slices & heated to release the fat, added chicken & onion. Added garlic, paprika & a tin of tomatoes otherwise followed the recipe - served with rice. Very yummy!
johnjustice
6th Sep, 2015
5.05
Made this for the first time with some slight adjustments. I used a tin of chopped Toms, some sun dried Tomato paste, extra paprika and included a diced yellow pepper. This resulted in a dish that easily served 4 people. The dish itself was fine but not as good as some readers have said. I recognise that it is somewhat unfair to critisise the dish not having followed the original recipe however it was still worth the effort. May make again but not sure.
Jilldo
17th Jul, 2015
Dish-licious
Cbrit
26th Mar, 2015
Really loved it - absolutely delicious. Added a bit more tomato, a couple of garlic cloves, a bit of wine, took out the chorizo, chicken stock (swapped for beef), potato and cannelinni beans. Also swapped the chicken thighs for mince. Served with spaghetti.
becksmit
8th Feb, 2015
Really surprised how tasty this was. Made a few amends in order get more meals out of it - used 6 tomatoes rather than 1, added an additional can of mixed beans and also one of lentils plus a teaspoon of smoked paprika and half a tsp of chilli flakes. Didn't add the potato and have managed to portion it into 8 small portions for the freezer.
maj5678
6th Feb, 2015
3.8
Very nice Spanish stew. I used a tin of toms as well as adding a little bit of red pepper and clove of garlic. It needed some sugar because of the tin toms but apart that followed recipe and it was lovely. I did need to cook it for longer as potatoes not cooked but that just enhanced the flavour and thickened a little. Great with fresh uncut bread and some spinach added just before serving. Will definitely make again!
kirstycat
21st Aug, 2014
Such a yummy recipe and so easy to throw together! I love it! It has introduced me to chorizo sausage and I am now a big fan. I have made this twice now and both times added 1 tsp paprika, a few cloves of crushed garlic and some tomato purée as suggested by comments, works very well! Lovely with some crusty bread. This recipe made enough for me and my husband to have for dinner, with a third portion frozen away for a rainy day.
kcapel
28th Apr, 2014
It's very rare that I write reviews but I've made this recipe many times now and I absolutely love it. I've always followed the recipe but use a tin of chopped tomatoes as others reviewers suggested. I've also realised that I've somehow neglected to add parsley each time I've made it but I can't say that's it's short on flavour from this. I daren't add it now in case it changes the flavour from what I'm used to. This is truly a fab tasting recipe which is so so quick and easy to make and I'm surprised it doesn't have more reviews than this, amazing!

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Nikcola
5th May, 2015
Do you use cooking chorizo or ready to eat chorizo?
goodfoodteam's picture
goodfoodteam
12th May, 2015
Hi Nikcola, either would be fine for this recipe. Hope you enjoy it. 
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