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Beans Bacon and Chorizo Stew recipe

Beans Bacon and Chorizo Stew recipe

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  • Recipes
  • Dish type
  • Main course
  • Stew and casserole
  • Bean

This is a super-delicious and hearty Portuguese stew, made by simmering together kidney beans, bacon, chorizo, kale and seasonings. It's the perfect dish for the cold winter months.

5 people made this

IngredientsServes: 15

  • 900g dry kidney beans
  • 450g streaky bacon, cut into 5mm slices
  • 900g chorizo sausage, casings removed
  • 2 red onions, chopped
  • 2 cloves elephant garlic, chopped
  • 1 tablespoon ground black pepper
  • 1 tablespoon dried savory
  • 1 tablespoon ground cumin
  • 1 1/2 teaspoons smoked paprika
  • 1 bunch kale, stemmed and chopped
  • 3 tinned chipotle chillies in adobo sauce, finely chopped

MethodPrep:20min ›Cook:5hr ›Extra time:8hr soaking › Ready in:13hr20min

  1. Place the kidney beans into a large container and cover with several centimetres of cool water; let stand 8 hours or overnight.
  2. Drain and rinse the beans; pour fresh water into the pot, covering the beans by 7.5cm. Bring to the boil over high heat, then reduce the heat to low; cover and simmer gently.
  3. Place the bacon into a large frying pan set over medium heat. Cook and stir until the bacon has released its fat and has browned, but not become crisp, about 10 minutes. Once done, remove the bacon with a slotted spoon and stir into the beans. While the bacon is cooking, cut the chorizo in half lengthways, then slice into 5mm thick half moons. Add the chorizo to the frying pan and cook until the chorizo has browned. Remove with a slotted spoon and stir into the beans.
  4. Stir the onion and garlic into the remaining fat and cook until the onion has softened and turned translucent, about 5 minutes. Stir the onions and garlic into the simmering beans along with the black pepper, savory, cumin and paprika. Cover and continue simmering for 4 hours.
  5. Stir the kale and chipotle chillies into the beans and continue simmering 1 to 2 hours until the beans have broken up and thickened to your desired consistency.


Elephant garlic bulbs are a lot larger than the average garlic bulbs. They are also a lot milder. If unavailable, use ordinary garlic to taste.
If savory is unavailable, use thyme instead.
Tinned chipotle chillies in adobo sauce can be purchased in Mexican speciality stores or online.

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Reviews & ratingsAverage global rating:(4)

Reviews in English (2)

by DipsyDoodle

I made this several years ago with homemade linguica and it was fabulous. I have another pot of it simmering away right now but with Cajun sausage instead of linguica (couldn't find any and didn't feel like making my own again) and it smells divine. Truly flavorful, hearty meal.-20 Mar 2015

Recipe: Judion Bean & Chorizo Stew (or Hello Autumn!)

Did someone declare it chorizo month? Was it actually me? I fear it was, and my fridge is full of the stuff. I bought lots of gorgeous cooking chorizo to bring home to my siblings a few weeks ago and in my rush to the airport forgot to bring it (sorry, if you are reading this, but it tasted really good, ahem).

My office / pantry / chaotic-room-full-of-stuff has lots of randomness purchased in London’s aladdin caves and brought home from my travels. So does my room. So does the kitchen. Every crack and cupboard is rammed full of something or other. Opening a cupboard door may result in an injury or it may provoke a gentle surprise when I am hit in the head by something fabulous that I forgot was in there. My task right now is to sort the whole mess out, which makes for great cooking.

Some of this mess right now is beans. Bags of them. Little ones, big ones, black ones, purple ones, speckled ones, white ones of all shapes and sizes. I love beans. All kinds. Spanish markets have a fantastic selection, and I went a bit crazy at the market in Seville loading my suitcase with all shapes and sizes. I am still making my way through them. Joyfully.

For this recipe, I pulled out my bag of Judion beans. Ta-da! Enormous and creamy, the skins are thick and the taste rich (for a bean). Beans are best cooked from dried, I find tinned and most jar ones soggy and limp. Why suffocate them for so long and kill the joy? It doesn’t take much effort to soak and boil them. They are best cooked not long after you have purchased them too, as they get quite tough as they age. These cooked quite quickly after an overnight soak, which is a testament to the quality of the produce at the market in Seville, as it is sometime since I bought them.

Cooking chorizo is soft and luscious. Spiked with paprika and creamy with fat, it goes with everything, but with these gargantuan white beans they are perfection. Have a look for some in your local deli, and failing that, you can buy cooking chorizo online from Brindisa (you can buy the judion beans there too). It is one of my favourite ones.

This is a great dish for this time of year and can be made in advance and served later for friends. It tastes better later too, so if you are organised, this is even more of a winner.

Recipe: Judion Bean & Chorizo Stew

Serves 3 – 4 (I ate it on my own for 3 days and didn’t get bored once )


400g cooked judion butter beans (or jarred if you can’t get any, substitute butter or cannelini too)
200g cooking chorizo, chopped into 1cm bits
2 cloves garlic, peeled and finely chopped
3 sprigs rosemary, pines stripped of the branches and finely chopped
50g streaky bacon or pancetta
1 x 400g tin tomatoes
handful of flat leaf parsley, leaves chopped finely to garnish
1 tbsp sherry vinegar
1 tsp brown sugar
50g butter (optional but luxurious and I really need to stop doing this!)

Start your stew by sautéing the bacon and chorizo in their own fat until starting to brown / crisp.

Add the garlic and the rosemary and cook for a further minute before adding the chorizo, tomatoes and some water (fill the tomato tin up to about half way and that should be fine).

Add the sherry vinegar and brown sugar (the sugar to even out the tomatoes tinniness, and the vinegar for balance) and cook gently with the butter too if you are using it. Add more water if it seems to dry out, but you shouldn’t need to, unless your heat is quite high.

After 45 minutes, add the beans and heat through being careful not to break them. Taste, and adjust the seasoning if required (it really should be salty enough).

Serve with the chopped parsley on top, on its own, or on toast, however you like it, but most of all, enjoy it.

Michirones – Fava Bean Stew with Bacon, Serrano Ham, Chorizo and Garlic

When I first heard the word michirones, Manolo and I were strolling through Murcia’s historic center trying to decide where to stop for tapas. He casually suggested we try michirones at El Pepico del Tío Gínes, and I, having been in Murcia for less than one month, literally had no idea what he was talking about. Nothing sounded familiar, which is not surprising in retrospect, for you can’t get much more local than this.

Michirones, I would find out, are fava beans stewed with cured ham, bacon, chorizo, garlic, a good dose of sweet pimentón and bay leaves. This classic Murcian tapa is rustic and hearty, packed with sustenance and a deep cured ham flavor. The pimentón and chorizo turn the broth a vibrant red color that is both warming to look at and to eat.

Michirones are typically served in an earthenware dish strategically placed within reaching distance of everyone at the table. As is the case with many tapas, eating michirones is a communal experience. You help yourself to the beans and meat in the central dish with your fork, and try to get them to your mouth without leaving too much of a trail. (This distance seemed precariously long to me at first.)

This is not to say that the delicious broth goes unconsumed. For soaking up the pimentón spiked liquid, fresh bread is the favored tool, dipped with gusto directly into the common dish.

The bar where I had my first michirones, El Pepico del Tío Gines, was founded in 1935 and is a tradition in itself, with an ambiance you’d expect in an old Spanish bodega –chrome bar, hams hanging from the ceiling, the requisite wooden barrel. I loved my first taste of michirones, unlike anything I had ever eaten, although I struggled to remember how to say what I had eaten. The word just wouldn’t stick.

I can’t remember exactly when the word michirones began flowing off my tongue naturally. I think it was a gradual process, aided by weekly dinners with friends at the cantina of a neighborhood association dedicated to preserving local traditions. We’d invariably order the flavorful michirones, some of the best I’ve had (the restaurant has since closed, sniff, sniff).

After watching Valentina, Manolo’s mom, prepare a batch, I decided it was time to try for myself.

So how about some michirones for dinner?

This recipe is based on Valentina’s version in addition to recipes I consulted in the following books on local cuisine: Las 50 Mejores Recetas de la Cocina Muricana and Memorias de la Cocina Murciana.

The dish is traditionally prepared with unshelled dried fava beans. Peeled and split beans fall apart more easily in the cooking process, which isn’t appropriate for this dish. Keep in mind that the cooking time can vary depending on the size and age of the beans. If the skins are too tough for your liking, simply remove them as you are eating by squeezing on the shell with your fingers to release the soft interior into your mouth. In fact, you often see heaps of fava bean skins on plates when michirones have been served.

I suggest not adding any extra salt until the end, if it is needed. I have found that the cured meats provide enough.

A strong red wine from Jumilla, a wine-producing zone in Murcia, pairs well with the dish.

1 pound dried fava beans, soaked at least overnight*

3 quarts water

⅓ pound dried Spanish chorizo, cut into ¼-inch rounds

¼ pound unsmoked bacon (thick slices are best), cut into 1-inch lengths

1 serrano ham bone, if available

¼ pound thick-sliced serrano ham or proscuitto, cut into 1-inch lengths

1 head of garlic, rinsed

6 bay leaves

1 heaping teaspoon sweet pimentón

1-3 whole dried cayenne peppers (optional, if you like a little kick)

Salt and pepper to taste

Put all ingredients (except salt and pepper) together in a 5-quart soup pot. Bring to a boil over high heat. Boil, uncovered, for 10 minutes and skim off any foam. Lower heat and simmer, partially covered, stirring occasionally, until the beans are tender but not falling apart, about 2-2 ½ hours. Add more water if necessary. (The cooking time can vary depending on the size and age of the beans.) The broth should be intensely red from the pimentón and chorizo, but relatively thin and clear in consistency. Once the beans are cooked, season with salt and pepper to taste.

*NOTE: Some recipes say to soak the beans for 48 hours, changing the water once or twice. I haven’t tried this yet, but am curious to see how much the longer soak decreases the cooking time.

How to make fabada Asuriana

While it takes a bit of time, this is an incredibly easy dish to make. Plus, it works well to make it ahead and then gently reheat. All you do is:

  • Soak the beans overnight.
  • Cook the beans along with a ham hock, some Spanish chorizo and a bit of bacon.
  • Leave all the meats intact while they cook, then take them out at the end.
  • Let the meats cool enough to handle then chop them, removing bones, skin and fat, and put back in with the beans.

You can see how it all comes together in the short video!

You will probably want to skim some fat from the stew before you mix the meats back in, but otherwise that's all there is to it. And the flavors are so good.

You can add in black pudding, and some versions add onion, a little saffron or paprika, but I don't think you particularly need them. If you do add black pudding, I suggest only towards the end as it may break up otherwise.

Fabada is a wonderfully comforting, flavorful dish that's perfect for a cold day (and with a glass of Spanish red wine). It may not be all that pretty, but believe me the flavor makes up for it.

Nutritional Information

Spanish Chorizo and Red Bean Stew

PC Blue Menu Dark Red Kidney Beans, No Salt Added

White Beans (Cannellini) and Chorizo Stew

Made of flavors borrowed from the Motherland, this White Beans (Cannellini) and Chorizo Stew is a perfect symphony of spices.

If you ever have a craving for a tasty, creamy, rich stew with strong flavors, this White Beans (Cannellini) and Chorizo Stew may just be what you need. There are spices galore in it.

No wonder Columbus risked life and limb in a dangerous adventure in his pursuit of spices. Our lives would be duller without them, and for enthusiastic food-lovers, nothing warms the cockles of our heart like a well-spiced dish.

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Spanish style Chorizo and Borlotti Bean Stew

  • Author: Spicepaw
  • Prep Time: 10 min
  • Cook Time: 80 min
  • Total Time: 1 hour 30 minutes
  • Yield: Serves 3 - 4 1 x


Spanish chorizo and Borlotti beans stewed with tomatoes, beef broth, onions, garlic and spices. Serve over rice, mashed potatoes or with crusty bread. #soup #stew #chorizo #beans #hearty


2 – 3 cloves of garlic (minced)

3 – 4 oz diced Spanish chorizo (can substitute with ground pork or beef, sausage or bacon)

1 tsp paprika (optional and only necessary if you are not using chorizo)

2 (400 g / 14 oz) cans of Borlotti beans (drained and washed)

1 (400 g / 14 oz) can of diced tomatoes

2 cups of beef broth OR 1 beef bullion cube and 2 cups of water


In a large pot, heat olive oil over medium heat. Cut the chorizo into small pieces and add to the oil. Let cook for 3-5 minutes or until the oil has picked up the reddish color of the chorizo.

Add diced onions and continue to cook until soft and translucent. Add minced garlic, dried oregano and paprika (optional and only necessary if you are not cooking with chorizo). Let cook for a minute or so until fragrant.

Add diced tomatoes and beef broth. Stir together and increase heat to high until you reach a boil. Add drained and washed beans to the stew. Carefully stir together and cook for a minute or so at high heat (just until it reaches a boil). Reduce heat to low, cover and simmer for 45 mins to 1 hour. Make sure to give it a stir every once in a while to prevent anything sticking to the bottom and burning.

Season with salt and pepper to taste. Serve with rice, mashed potatoes or with a loaf of good crusty bread.

Keywords: Spanish, chorizo, beans, paprika, oregano, tomatoes, soup, stew

Three bean chorizo stew

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.


Very good straightforward sausage bean stew - I used what I had on hand, which was dry chorizo, which I chopped up fine, sweet italian chicken sausage and kale. I know this is a number of variations, but I think this is why the recipe works so well, you can make a few alterations but the base is still very good. I think it would definitely be a lot better with fresh chorizo and I intend to do it that way the next time. This recipe also freezes well!

I made this with soy chorizo and vegetable stock and it was still excellent.

Love this recipe. I have made this at least four times this year. I have tried different types of sausage, (Italian pork sausage, Italian sweet chicken sausage, Italian spicy chicken sausage) and I enjoyed all of them. I think it's even better if you make it in the morning for that evenings dinner the flavors settle in and are super good. This will be one I would recommend to make again. If you like a little more flavor add a half more onion.

Loved it. Everything about it.

I wanted to update my review after making the recipe again. I used a different kind of chorizo, this one packaged, and the stew wasn't nearly as good as the one from the meat counter. Moral of the story - the quality of the sausage has a huge impact on the final product. Using dried beans didn't make a noticeable improvement.

Made as directed, but added some additional Andouille sausage I had on hand. My husband said it was one of the best things I ever made and I'm a pretty good cook. Making again, but will use additional bean, this time dried.

This was delicious and we would definitely make again.

Made exactly as written, using mild Italian sausage. Added a little freshly grated parm cheese- yum! This recipe is definitely a keeper especially for cold winter nights.

Cozy and yummy, perfect for fall and winter!

This proved to be a satisfying dish on a cold night that allowed me to use ingredients from the pantry and freezer. It is easy to prepare and quick to get on the table ingredients could be substituted if some are not to your liking. In fact, I used a package of frozen spinach and it worked almost as well as fresh spinach. I'm in agreement with other reviewers who said the dish doesn't have a lot of zing. But again, one can doctor it to one's taste.

We love this dish and use a combination of hot and sweet italian sausage instead of chorizo. I also now do it in the slow cooker for a really nice transformation into a warming stew in cold weather. The cannellini beans turn buttery soft and it is a nice twist on the basic recipe.

Fabulous. I used ground chorizo the first time I made this recipe, and never turned back. The flavor is fantastic, and I've made this almost every week since I found this recipe.

On a wintery Sunday morning we were hoping this dish would hit the spot for lunch after a walk in the snow. However, we were disappointed. There is surprisingly little flavor other than the heat of the sausage. We also felt there was way too much sausage compared to amount of beans but meat-lovers may disagree. We will not be making it again.

It's hard to go wrong with smoked meat and beans, as dishes as simple as Bean with Bacon soup or as complex as a Feijoada Completa, or as fundamental as Red Beans and Rice. have amply demonstrated. This is a more or less adequate example. Italian sausage is about the worst substitute possible for the Mexican chorizo (it's not smoked, for one thing). Spanish Chorizo, Linguica, Langonesa, even Kielbasa would be much better substitutes. A lot of such dishes also profit from mixing in some other smoked meats bacon and ham are particularly common. Some carrot, or just about any type of peppers, would also be good additions. If you like it hot, you could sub chipotle for the smoked paprika (which comes in many types it's not that specific an ingredient anyway.)

This turned out awful, but I think it was because I used the wrong type of chorizo. Recipe writers and editors need to identify if it's Spanish or Mexican. I think this recipe would have been wonderful and, from reading the previous reviews, I think I'm not the only one who made this mistake.

This recipe is AMAZING. The first time I made it I followed the directions to a T. It was really really good, but I thought I could make it unbelievable with a couple of easy adjustments. FIRST, you must use SMOKED paprika, not regular. There is a very distinct difference in taste. Here is what I do now: 1. Use Hot Italian Sausage (and sometimes I cut the sausage to about 2/3 lb to save calories - it's still delicious). 2. Saute the onion with a stalk of celery and a carrot. Don't add garlic until about 1 minute before you add the broth, this way the garlic taste is sweet and not bitter (you don't want to burn your garlic). 3. Add about 2-3 tsp smoked paprika to the vegetables just before you add the garlic! Don't wait until the end to add the paprika - it makes the dish! Also, this is where you want to add your salt (sea salt, not iodized) so that the flavors of the vegetables are more distinct. 4. If you can, use 1 cup of chicken broth, and 1 cup of Trader Joe's condensed broth (water added). It's a bit sweeter this way. 5. I don't use extra oil at the end. You don't need it. Use freshly grated Parmesan cheese from a block of parm, NOT imitation cheese! That's gross. 6. Don't forget to mash some beans. This is really important to the consistency of the broth. 7. After you cook the sausage, don't cut it until you're just about to add it to the dish. This keeps in the juices and allows them to seep back into the meat. I make this dish about once a week and serve it with crusty bread. It is phenomenal.

Great recipe and will definitely be in our regular rotation. I didn't add salt the sausage had plenty. I made it with Italian (turkey) sausage which was just fine.

Great weeknight recipe. More flavourful and satisfying that I ever thought this simple dish could be.

We love this recipe for a fast and flavorful weeknight dinner. I use mild Italian sausage and deglaze the pan with white wine. I don't rinse the beans, and add the liquid from the beans to the stew. I find that the liquid adds both flavor and a nice consistency. No extra salt needed.

I used leftover chorizo, which made this so fast and easy! Used kale instead of spinach and a little more broth than called for since I simmered for longer.

Great recipe-nutritious, delicious, fast and easy! Made this recipe as is, and it came out fantastic. I also allowed this to simmer and reduce for a while as per other reviewers. I found the flavor deepened nicely this way. Next time, I will try taking the chorizo out of the skins to see how this impacts the flavor. Definitely going into regular rotation!

I didn't have chorizo so I subbed in Italian sausage and it was delicious. It started off kind of soupy so I boiled up some pasta but by the time I served it, it didn't need the starch. A definite keeper.

wow. i was very impressed! i let this simmer for a long while, and it thickened up nicely, almost like a chili. iɽ say that smoked paprika and chili flakes go a long way here.

We love this recipe at our house. I use spicy italian sausage and smoked paprika. Very savory and an easy peasy weekday meal.

Didn't look like the picture. And threw away the leftovers. Considering there's minimal ingredients. Yuck.