Monday, 14 March 2016

Tuesday Food Blog - Simple chorizo and bean stew

This week a quick, spicy and easy stew using one of my less favourite ingredients - chorizo.

Chorizo and bean stew

I am a cynical old b****** when it comes to TV chefs and food fashions and as a result I am unreservedly suspicious of 'new' foods, in this case chorizo. When it comes down to it this is a hard, dry foodstuff laden with paprika and other spices, it has a load of salt and is sold cooked or uncooked. I have tried both and couldn't tell the difference!
However, as it seems to be rather like lemon grass and coconut milk (can't stand either) it is cropping up in more and more dishes so when logging on to the BBC Food website I was unsurprised that there was a whole section on using chorizo in different guises. I bit the bullet and decided to try, once again, to produce a meal that was more successful than in the past using the substance.
In this recipe the chorizo should be cooked and the skin removed.

Image result for chorizo

Chorizo is a Spanish pork sausage in which case it must be cooked before eating. In Europe, it is more frequently a fermented,cured, smoked sausage, in which case it is often sliced and eaten without cooking, and can be added as an ingredient to add flavour to other dishes. Spanish chorizo and Portuguese chouriço get their distinctive smokiness and deep red color from dried smoked red peppers (pimentón/pimentão).
Due to culinary tradition and the high cost of imported Spanish smoked paprika, Mexican chorizo is usually made with native chili peppers of the same Capsicum annuum species, used abundantly in Mexican cuisine. In Latin America, vinegar also tends to be used instead of the white wine usually used in Spain.

The above just for your edification.

The beauty of this recipe, like many stews, you can add whatever you like but also it is very quick to make. I used red kidney beans because I prefer them to the cannellini beans recommended, and I threw in a couple of chillies. 


  • splash of rapeseed oil
  • 110g/4oz cooked chorizo, cut into pieces, skin peeled off
  • 1 onion, finely chopped
  • 1 garlic clove, crushed
  • 400g tin chopped tomatoes
  • 600g/1lb 5oz tinned cannellini beans in water, drained
  • handful fresh flatleaf parsley, roughly chopped
  • crusty bread, to serve
  • salt and freshly ground black pepper

God Bless