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Prep 5 minutes
Total 45 minutes
Serves
US | Metric
Ingredients
  • 2 x 400g of tin cannellini beans.
  • 1 A handful of fresh parsley, roughly chopped.
  • 1 whole cooking chorizo sausage, cut into 1 cm pieces.
  • 1 tbsp of smoked paprika.
  • 2 garlic cloves, finely sliced.
  • 2 medium potatoes, cut into cubes.
  • 1 medium red onion, roughly chopped.
  • 1 green pepper, roughly chopped.
  • 1 red pepper, roughly chopped.
  • 500 ml chicken stock.
  • Extra-virgin olive oil.
  • Red wine vinegar.
Cannellini Bean & Chorizo Stew Cannellini Bean & Chorizo Stew

Cannellini Bean & Chorizo Stew

If you like Spanish food, especially authentic rustic Spanish food then you’ll love this recipe.

Judías! that’s what we called it growing up in casa Rodriguez aka mountain food or comida de cuchara (spoon food). 


This is a very rustic dish full of flavour and so simple to prepare and one of my favourite childhood dinners. This recipe originates from Maria my dads mum. Maria taught my dad to cook this dish before he left the village and he’s been making it ever since.


  1. Places all the veg into a pot with a good glug of extra-virgin olive oil, season with salt and pepper. Fry over a medium to high heat for 5 minutes stirring occasionally.
  2. Add the smoked paprika, chorizo mix together and fry for a couple of minutes. Then add the 2 tins of beans along with any juices followed by the stock. Bring to a boil then reduce and simmer for 40 minutes. Once done check for seasoning and adjust accordingly, add the parsley, a drizzle of the oil and a splash of vinegar.

Passionate self-taught home cook and recipe developer, eating and cooking my way through life. Creating simple and tasty recipes to suite everyone.


MasterChef UK 2017 contestant, member of the Sainsbury's Tastemaker team and Carbon Free Dining ambassador.

Cannellini Bean & Chorizo Stew

If you like Spanish food, especially authentic rustic Spanish food then you’ll love this recipe.

Judías! that’s what we called it growing up in casa Rodriguez aka mountain food or comida de cuchara (spoon food). 


This is a very rustic dish full of flavour and so simple to prepare and one of my favourite childhood dinners. This recipe originates from Maria my dads mum. Maria taught my dad to cook this dish before he left the village and he’s been making it ever since.

favorite
print
rate
Prep 5 minutes
Total 45 minutes
Serves
US | Metric
Ingredients
  • 2 x 400g of tin cannellini beans.
  • 1 A handful of fresh parsley, roughly chopped.
  • 1 whole cooking chorizo sausage, cut into 1 cm pieces.
  • 1 tbsp of smoked paprika.
  • 2 garlic cloves, finely sliced.
  • 2 medium potatoes, cut into cubes.
  • 1 medium red onion, roughly chopped.
  • 1 green pepper, roughly chopped.
  • 1 red pepper, roughly chopped.
  • 500 ml chicken stock.
  • Extra-virgin olive oil.
  • Red wine vinegar.
  1. Places all the veg into a pot with a good glug of extra-virgin olive oil, season with salt and pepper. Fry over a medium to high heat for 5 minutes stirring occasionally.
  2. Add the smoked paprika, chorizo mix together and fry for a couple of minutes. Then add the 2 tins of beans along with any juices followed by the stock. Bring to a boil then reduce and simmer for 40 minutes. Once done check for seasoning and adjust accordingly, add the parsley, a drizzle of the oil and a splash of vinegar.

Passionate self-taught home cook and recipe developer, eating and cooking my way through life. Creating simple and tasty recipes to suite everyone.


MasterChef UK 2017 contestant, member of the Sainsbury's Tastemaker team and Carbon Free Dining ambassador.

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