This butter bean and chorizo stew is the perfect hearty and healthy one-pot dinner for the cold and rainy months. I make mine with vegan chorizo to make it vegetarian-friendly, with kale for added nutrients and a deeply umami red wine tomato sauce to bring it all together.

This hearty winter stew is perfect served with a crusty baguette to scoop everything up and mop up the sauce. It's ready in about 30 minutes, too - so you can have a hearty meal on the table sooner rather than later.

This stew is relatively similar to my butter bean stew recipe, which might be a good option if you prefer to avoid meat alternatives. I think you'll also love my cheesy leeks and beans recipe, this dreamy French onion pasta, and this one-pot sausage and bean casserole if you're after more winter warmers.

Why You'll Love This Recipe:

• Rich, smoky flavors: The combination of vegan chorizo and smoked paprika adds a delightful smokiness that infuses every bite of this stew.
• Comforting and filling: Butter beans provide a creamy, satisfying texture that makes this dish incredibly comforting.
• Easy and quick: This stew comes together in under 30 minutes, making it perfect for a weeknight dinner.
• Versatile: Serve it with mashed potatoes, rice, or crunchy bread; this stew pairs beautifully with various sides.

Ingredient Notes

Scroll all the way down to the bottom of this page for the full quantities and instructions in the recipe card. Here is everything you need plus a few substitutions.

• Butter Beans: I use jarred butter beans, drained, for convenience but feel free to soak and pre-cook your beans if you prefer to. Cannellini beans or chickpeas would also work well in this recipe.
  
• Garlic and Onion: The base of any good stew! You could also add in diced carrots and celery to bulk up the vegetables in this stew. Potatoes work also work!
  
• Sun-dried tomatoes & Chopped Tomatoes: Diced sun-dried tomatoes are fantastic for adding that umami flavor to this hearty stew, while chopped tomatoes round out the sauce. Use some of the oil from the jar of sun-dried tomatoes to cook the chorizo and onion in.
  
• Chorizo: I use vegan chorizo (the Squeaky Bean brand is good), sliced thinly in this recipe. If you're not a vegetarian household, you could, of course, use regular chorizo sausage. Sliced or diced chorizo will work well.
  
• Kale: Hardy chopped kale is an excellent addition to this recipe, but you could also use spinach or cavolo nero.
  
• Red Wine Stock Pot: I add a red wine stockpot to this recipe for a hit of deep umami flavor without adding too much liquid. If you can't find them, however, a splash of red wine after adding the sun-dried tomatoes and garlic will work perfectly. Or, simply omit altogether.
  
• Seasoning: To finish off this delicious stew, we use some smoked paprika for that delicious smoky, earthy flavor. Salt and pepper, a handful of parsley to garnish, and a squeeze of lemon juice for lightness make this recipe absolutely perfect.

Best of all, this is a one-pot meal, so you just need a trusty saucepan to cook your chorizo and butter bean stew in!

How to Make This Smoky Butter Bean and Chorizo Stew:

Step 1: Crisp Up The Chorizo

Heat your oil (I use a tablespoon or so from the jar of sun-dried tomatoes) in a saucepan over medium heat. Add the sliced vegan chorizo and fry for 3-4 minutes until they start browning and going crispy. Don't overcook.

Step 2: Sauté the Aromatics

In the same pan, sauté the finely diced onion for 6-7 minutes until it becomes soft and translucent. Add the minced garlic and sun-dried tomatoes, then continue to fry for another minute.

Step 4: Build the Sauce

Add the drained butter beans, smoked paprika, salt, chopped tomatoes, and red wine stock pot to the pan. Stir to fully combine all the ingredients.

Allow the stew to simmer for approximately 15 minutes, allowing the sauce to thicken and the flavors to meld together.

Step 7: Stir in Kale and Garnish

Stir the chopped kale into your stew and let it wilt down (2-3 minutes. Then, squeeze over your lemon juice to add a little brightness to the pan, and sprinkle over chopped parlsey. Adjust your seasonings as needed, then serve with crusty bread or mashed potatoes!

Storage Instructions

If you have any leftovers, store them in an airtight container for up to 4 days. Reheat on the hob or in the microwave until piping hot.

You can also freeze this stew for up to three months - defrost in the fridge before reheating.

FAQs

What To Serve With Your Vegan Chorizo and Butter Bean Stew?

I'm easily pleased, and love this hearty stew best served with heaps of crunchy bread on the side to mop up all the beans and sauce. However, you could also serve this stew alongside mashed potatoes, roast potatoes, or even rice.

Is this stew spicy?

No, although the chorizo does add a little hint of spice. It's more of a hearty abd deep umami flavor than spicy.