Butter bean & chorizo stew

Butter bean & chorizo stew

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(92 ratings)

Prep: 5 mins Cook: 15 mins


Serves 4

A hearty stew to feed a family with just four ingredients. Spicy chorizo and fresh pesto provide tons of flavour and it's on the table in just 20 minutes

Nutrition and extra info

Nutrition: per serving

  • kcal491
  • fat32g
  • saturates8g
  • carbs24g
  • sugars10g
  • fibre8g
  • protein23g
  • salt2.5g
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  • 200g cooking chorizo



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

  • 2 x 400g cans chopped tomatoes
  • 2 x 400g cans drained butter beans
  • 1 tub fresh pesto



    Pesto is a generic Italian name for any sauce made by pounding ingredients together.



  1. Slice the chorizo and tip into a large saucepan over a medium heat. Fry gently for 5 mins or until starting to turn dark brown. Add the tomatoes and butter beans, bring to the boil, then simmer for 10 mins. Swirl through the pesto, season lightly and ladle into four bowls.

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Comments, questions and tips

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15th Oct, 2019
Delicious! I added mushrooms to bulk out and a good amount of chilli powder for some heat. Perfect! Also used fresh coriander instead of pesto and it worked great. A new staple in our family.
21st May, 2019
Fairly bland.
Begolina's picture
9th Sep, 2018
Easy and very tasty. Great to do during the week when you have no much time to cook. I use spicy chorizo. If you don't have pesto, use a bunch of fresh coriander, it really makes a difference!
12th Aug, 2018
I made this once before and it was a little bland. Decided to make it again but this time I added three chicken breasts to make it more filling. I seasoned the chicken and coated with oil and baked on a high heat (220 fan) in the oven for about 25 minutes. This kept it tender and moist. I then sliced them up and added at the end. Added a couple of extra tins of chopped tomatoes as needed more liquid with the chicken. When frying the chorizo I also added some sundried tomatoes and a splash of Dubonnet (I have a lot of it and use it for cooking). Just used a jar of co-op finest pesto and it turned out great, really substantial with great flavours.
7th May, 2018
Really tasty, and so fast and easy! I would definitely recommend it
25th Nov, 2016
This is a great recipe- hardly any ingredients, really speedy and very tasty. We had it with crusty bread but it would also be lovely with a jacket potato. I recommend getting a good quality fresh pesto.
Mike Falconer's picture
Mike Falconer
2nd Mar, 2020
Any tips for a nut-free pesto to buy in the supermarkets? We tend to resort to making our own because my fiance is allergic which doesn't really fit the quick and easy nature of this dish!
Barney Good Food's picture
Barney Good Food
3rd Mar, 2020
Hi Mike, I'm unable to give allergy advice I'm afraid but to be totally certain I would just carry on making your own. Thanks, Barney xx
chickenripper's picture
15th Jun, 2019
When you add the Chorizo, cut up some sausages and one red chilli with seeds or without depending on your heat tolerance and add them 2 minutes after the Chorizo. 2 minutes after that add a splash of red wine. Carry on now with original recipe, adding seasoning for taste. Serve with a rustic loaf and some alioli to lap that food up with it. Enjoy
Zoe ML
11th Oct, 2017
Add chunks of cod fillets for something extra
26th Feb, 2017
I added chicken and was lovely. A hit with all of the family
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