Spanish bean stew

Spanish bean stew

  • 1
  • 2
  • 3
  • 4
  • 5
(42 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
Save to My Good Food
Please sign in or register to save recipes.

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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Sissinghurst
2nd Mar, 2011
We both loved this one, but unlike Erin, I would add more cannellini beans and reduce - or miss out altogether - the potato, as we found it extremely filling, but then we are on the elderly side. I added 1/4 teaspoon smoked paprika and 1/2 teaspoon sweet paprika, plus a clove of garlic (added towards the end of the initial cooking), which made it exactly to our taste. I might try adding a splash of sherry next time.
corky47
18th Feb, 2011
5.05
The best stew I've ever tasted I now batch cook this and freeze for a quick and easy meal
funky5chick
22nd Jan, 2011
5.05
This is a great, easy tasty meal. I would recommend it to anyone and everyone. I used a little less cannellini beans and a little more potatoes just because i love potatoes, but it was just as good. Everyone needs to make this dish.
gsygrl
16th Nov, 2010
5.05
I made this recipe yesterday and it was a great hit....I put a tin of tomatoes instead of just one tomato and let it simmer for an hour...added some dumplings too......will make this recipe over and over again for weekday meals....great on a cold winter's evening

Pages

Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?