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Chorizo, butter bean and spinach stew recipe

Chorizo, butter bean and spinach stew recipe

191 ratings

Feed the whole family with this rich, warming and healthy stew. It's simple to rustle up from scratch and takes just half an hour. The combination of flavoursome chorizo and tangy tomato sauce is sure to please. See method

  • Serves 4
  • 5 mins to prepare and 25 mins to cook
  • 259 calories / serving
  • Healthy
  • Dairy-free


  • 130g pack diced chorizo
  • ½ tbsp olive oil or rapeseed oil
  • 1 onion, finely chopped
  • 2 garlic cloves, chopped
  • 2 rosemary sprigs, leaves picked
  • 2 x 400g tins butter beans, drained
  • 400g tin chopped tomatoes
  • 600ml chicken stock
  • 200g bag spinach
  • 2 tbsp chopped flat-leaf parsley
  • crusty bread, to serve (optional)
If you don't have these beans, you can use any tinned bean in water

Each serving contains

  • Energy

  • Fat

    12g 16%
  • Saturates

    4g 19%
  • Sugars

    8g 9%
  • Salt

    0.8g 13%

of the reference intake
Carbohydrate 23.6g Protein 15.9g Fibre 8.6g


  1. In a large pan, fry the chorizo in the olive oil over a medium heat for 2-3 mins. Add the onion and cook for 10 mins, adding the garlic and rosemary for the final 2 mins.
  2. Add the butter beans, tomatoes and stock. Bring to a gentle simmer, then cover and cook for 10 mins.
  3. Stir in the spinach and most of the parsley, until the spinach is just wilted. Season to taste. Spoon the stew into bowls and scatter over the remaining parsley. If you like, serve with crusty bread for mopping up the sauce.

See more Casserole recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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