Spanish bean stew

Spanish bean stew

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(48 ratings)

Prep: 10 mins Cook: 30 mins


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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  • 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



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

  • 1 onion, chopped



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

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



    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



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

  • 500ml hot chicken stock
  • 4 tbsp chopped parsley



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


  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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21st Apr, 2020
Super tasty! I did 3/4 of the meat and kept the rest the same, it served 2.5 generously. Fab easy one pot. Needed a bit of corn starch at the end to thicken up.
18th Aug, 2019
plain and simply tasty
9th Mar, 2019
One of the best recipes I’ve tried so far. Easy to make and absolutely delicious. Added a little cornflour/water at the end to thicken. Great served with crusty bread/steamed veg.
itybity's picture
5th Jan, 2019
I discovered this around 5 ears ago, I was looking for good freezable foods for him to batch cook while he was away. Since then its become is favourite dish and over the years nothing much has changed from the recipe except he adds a little more spice to his taste, even my kids like too. Flavoursome, easy, devious dish!
3rd Jun, 2016
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.
12th Feb, 2016
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.
5th Dec, 2015
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!
6th Sep, 2015
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.
17th Jul, 2015
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.


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