Soup
Spanish Chorizo and Kidney Bean Stew
- Prep
- 15 minutes
- Cook
- 30 minutes
- Total
- 45 minutes
- Serves
- 6 small bowls
Bring it to the table
About this recipe.
A simple stew of ready-to-eat Spanish chorizo, canned kidney beans, peppers and carrot in a tomato broth. Parsley and a little cider vinegar brighten the finish.
Before you start
Gather your ingredients.
Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.
See the ingredient checklist
- 1 tbsp Canola oil
- 1 Yellow Onion (chopped)
- 1/2 med Red Bell Pepper (chopped)
- 1/2 med Green bell pepper (chopped)
- 5 cloves Garlic (minced)
- 1 medium Carrot (peeled, cut into ¼-inch dice)
- 1/2 lb Cured Spanish chorizo (fully cured, ready-to-eat Spanish chorizo; check label)
- 1 15–16 oz can Red kidney beans (fully cooked canned beans, drained and rinsed)
- 1/2 cup Tomato sauce
- 2½ cups low-sodium chicken broth
- 2 tsp Oregano (dried)
- 1/2 tsp Black pepper (ground)
- Salt (to taste, only if needed)
- 1/2 tsp Saffron (threads)
- 1 tsp Apple cider vinegar
- 1/2 cup Parsley (roughly chopped)
Choose cured Spanish chorizo
Use a ready-to-eat cured sausage and check the package. Fresh raw chorizo needs different cooking, so it is not a direct substitute in this method.
Canned beans keep it straightforward
Drain and rinse fully cooked canned kidney beans before adding them. Small carrot pieces soften evenly, and a measured amount of broth gives the stew a clear starting consistency.
The cooking plan
How to make Spanish Chorizo and Kidney Bean Stew.
Chop the onion and peppers, cut the carrot into small ¼-inch dice and mince the garlic. Remove the chorizo casing if needed and slice or dice it. Drain and rinse the canned beans.
Heat the canola oil in a large pot over medium heat. Add the onion, peppers and carrot; cook for 6–8 minutes, stirring, until beginning to soften. Add the garlic and stir for 30 seconds without browning.
Stir in the ready-to-eat chorizo and cook for 2 minutes. Add the tomato sauce, chicken broth, oregano, black pepper and saffron. Bring to a gentle simmer.
Simmer for about 10 minutes, then add the drained canned kidney beans and simmer for another 5–10 minutes, until the carrot is tender and the stew is hot throughout. Add a little water if it thickens more than you like.
Stir in the vinegar and parsley. Taste before adding salt because the chorizo and broth may provide enough. Serve hot; crusty bread is an optional accompaniment and is not included in the quantities.
Let’s cook
The full recipe.
Check off ingredients as you get them ready.
Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.
Spanish Chorizo and Kidney Bean Stew
Ingredients
1 tbsp Canola oil- 1 Yellow Onion chopped
- ½ med Red Bell Pepper chopped
- ½ med Green bell pepper chopped
- 5 cloves Garlic minced
- 1 medium Carrot peeled, cut into ¼-inch dice
- ½ lb Cured Spanish chorizo fully cured, ready-to-eat Spanish chorizo; check label
- 1 15–16 oz can Red kidney beans fully cooked canned beans, drained and rinsed
- ½ cup Tomato sauce
- 2½ cups low-sodium chicken broth
- 2 tsp Oregano dried
- ½ tsp Black pepper ground
- Salt to taste, only if needed
- ½ tsp Saffron threads
- 1 tsp Apple cider vinegar
- ½ cup Parsley roughly chopped
Instructions
- Chop the onion and peppers, cut the carrot into small ¼-inch dice and mince the garlic. Remove the chorizo casing if needed and slice or dice it. Drain and rinse the canned beans.
- Heat the canola oil in a large pot over medium heat. Add the onion, peppers and carrot; cook for 6–8 minutes, stirring, until beginning to soften. Add the garlic and stir for 30 seconds without browning.
- Stir in the ready-to-eat chorizo and cook for 2 minutes. Add the tomato sauce, chicken broth, oregano, black pepper and saffron. Bring to a gentle simmer.
- Simmer for about 10 minutes, then add the drained canned kidney beans and simmer for another 5–10 minutes, until the carrot is tender and the stew is hot throughout. Add a little water if it thickens more than you like.
- Stir in the vinegar and parsley. Taste before adding salt because the chorizo and broth may provide enough. Serve hot; crusty bread is an optional accompaniment and is not included in the quantities.
Nutrition
Notes
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How do I change the number of servings?
Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.
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