Three bean chorizo stew

Anina's Recipes
6 servings Prep: 30 mins, Cooking: 30 mins
Rate this recipe
The smokiness from the dish satisfies all the senses.

By Food24 May 31 2016
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (15)

1 red pepper — large
1 baby tomatoes
2 Tbs vegetable oil
2 onion — finely chopped
400 g chorizo — smoky or spicy, sliced
1 tsp paprika — smoked
3 cloves garlic — cloves
1/2 cup beer — milk stout
1x400 g tin tomato puree
1 can chickpeas
1 can cannellini beans — or barlotti beans
1 can butter beans
salt and freshly ground black pepper — to taste
lemon — juice only
1/2 cup fresh parsley — to garnish
Tap for ingredients
Tap for ingredients


Cut the red pepper in half, remove seeds and rub both the red pepper and whole baby tomatoes in oil.

Place red pepper and tomatoes in oven to grill, skin side up, till charred and skin has burst open.

Then remove from oven and let cool before peeling off the skin of the red pepper and cut into strips. Leave the tomatoes as is.

Thinly cover a thick-bottomed pot with 2 tablespoons of oil. Sweat the onion till translucent, but not browned.

Cut the chorizo into bite sized disks and add to the pot, fry until it begins to stick, then add Castle Milk Stout, 1 tablespoons at a time into the pot to deglaze and continue till the onion is caramelized.

Add tomato puree and season with paprika, salt and black pepper to taste.

While it simmers, remove the red pepper and tomatoes from the oven and allow to cool.

Add the red pepper, then all three tins of beans [rinsed in a colander] to the pot.

Check the seasoning and adjust if necessary.

Allow to simmer for 30 minutes on medium heat. Stirring to prevent sticking at the bottom.

Add the roasted baby tomatoes, squeeze in the juice of a whole lemon and sprinkle with parsley just before serving.

Recipe reprinted with permission of J’Something.

To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.

New recipes on Food24

Next Post

Leave a Reply

Your email address will not be published.

Food24 Team Loves


Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.