Chorizo, Beans and Potato Stew

Chorizo, beans, and potato stew


250gm chorizo, sliced thickly
olive oil
1 medium red onion, chopped
2 medium potatoes, parboiled, cut to eighths
3 garlic cloves, finely chopped
tsp hot chilli flakes
tsp ground paprika
tsp ground cumin
handful of green beans, chopped to 3cm lengths
1/4 medium red capsicum, roughly chopped
1/4 medium yellow capsicum, roughly chopped
2 x 125gm tins 4 Bean mix, drained and rinsed
1 x 125gm tin black beans, drained and rinsed
1 x 400gm tin chopped tomatoes
175ml chicken stock
handful of curly parsley, chopped


1. In a good sized pot with a heavy base, fry the chorizo in a little love oil over medium-high heat for 2 mins. Add the onion, cook another few minutes, stirring. Set assde.

2. In the same pot, brown the potato chunks over medium-high heat in the oil left from the chorizo until they crisp up a little. Set aside.

3. Lower the heat, add a little more olive oil and gently fry the garlic, chilli flakes, paprika and cumin until they become soft and aromatic. Add the capsicum and green beans, raise the heat a little and stir until the vegetables start to soften and brown a little.

4. Add the chorizo and onions, potatoes, tomato and stock and simmer gently for 5 minutes.

5. Add the tinned beans, stir through and continue to simmer gently for another 5 minutes. Season with salt and pepper to taste, there should be a good chilli kick.

6. The aim is to keep it a bit soupy, add a bit more stock if it thickens too much. Stir through the chopped parsley, and serve with plenty of crusty bread.

Serves three, adjust ingredients accordingly for more or less people.

Leave a Comment

Your email address will not be published. Required fields are marked *