Spanish White Bean Stew with Chorizo

Spanish white bean stew with chorizo is a hearty one-pot dish of creamy beans, paprika-rich sausage, tomatoes and a savory broth. This home-style version is inspired by stews served across Spain, where ingredients and methods vary by region and household; it is satisfying with crusty bread and simple enough for a weeknight.

Ingredients

1 tablespoon (15 ml) extra-virgin olive oil
8 ounces (225 g) Spanish-style cured chorizo, casings removed if needed, cut into roughly ¼-inch (6 mm) slices
1 medium yellow onion, about 1 cup chopped (150 g)
1 medium red bell pepper, about 1 cup chopped (150 g)
3 garlic cloves (about 9 g), finely chopped
1 teaspoon (2 g) smoked paprika, preferably sweet or bittersweet Spanish pimentón
1 bay leaf
1 cup (240 ml) canned diced tomatoes, with their juices
3 cups (710 ml) low-sodium chicken broth or vegetable broth
2 cans white beans, 15 ounces (425 g) each, drained and rinsed; cannellini or butter beans both work
½ teaspoon (3 g) fine salt, plus more to taste
¼ teaspoon (0.5 g) freshly ground black pepper
3 packed cups chopped kale or Swiss chard (about 90 g), thick stems removed
1 tablespoon (15 ml) sherry vinegar
2 tablespoons chopped flat-leaf parsley (about 8 g), for serving

Instructions

Prepare the ingredients. Chop the onion, bell pepper and garlic, slice the chorizo, and drain and rinse the beans. Removing the beans’ canning liquid keeps the broth from tasting overly starchy or salty. If using kale or chard, strip away any tough stems and cut the leaves into bite-size pieces. With everything ready, the cooking moves along smoothly.
Brown the chorizo. Set a large, heavy pot or Dutch oven over medium heat and add the olive oil. Add the sliced cured chorizo in a single layer and cook for about 6 minutes, turning once or twice, until its edges are browned and it has released some red, paprika-scented oil. Transfer it to a plate with a slotted spoon, leaving the flavorful oil in the pot. Spanish cured chorizo is ready to eat and only needs browning here. If substituting uncooked fresh chorizo, crumble it and cook it through to 160°F (71°C), the USDA FSIS safe minimum internal temperature for ground meat, checked with a food thermometer.
Soften the vegetables. Add the onion and bell pepper to the pot. Cook for 8 minutes, stirring now and then and scraping up browned bits from the bottom, until the onion is translucent and the pepper has softened. If the pot looks dry, add a tablespoon of broth rather than pouring in extra oil. Stir in the garlic, smoked paprika and bay leaf, and cook for 1 minute, just until fragrant. Keep the heat moderate so the garlic and paprika do not scorch.
Build the broth. Add the diced tomatoes and their juices. Cook for 3 minutes, stirring, until the tomatoes begin to break down and the mixture smells concentrated rather than raw. Pour in the broth and return the browned chorizo to the pot. Bring the liquid to a gentle boil, then lower the heat so it simmers steadily without bubbling hard.
Simmer with the beans. Stir in the rinsed beans, salt and black pepper. Simmer uncovered for 20 minutes, stirring gently two or three times so the beans stay mostly intact. The broth should become lightly thickened and take on color from the chorizo. If it reduces more than you like, add a splash of broth or water; if it seems thin, lightly mash a few beans against the side of the pot and stir them back in.
Add the greens and finish. Stir in the kale or chard and simmer for about 4 minutes, until tender but still green. Remove the bay leaf, then stir in the sherry vinegar. Taste and adjust the salt, pepper or vinegar as needed; the vinegar should brighten the rich broth without making it distinctly sour. Let the stew stand off the heat for 3 minutes, then serve sprinkled with parsley.

Tips

Choose the right chorizo. Spanish chorizo is usually a cured, firm sausage seasoned with paprika, and it gives the stew its characteristic smoky-red oil. Mexican chorizo is generally fresh and softer, with a different spice profile; it can still be used, but cook it fully first and expect a looser, often more intensely seasoned result. If Spanish chorizo is unavailable, use smoked kielbasa or another firm smoked sausage with an extra ½ teaspoon (1 g) smoked paprika. The stew will be less distinctly Spanish, but still savory.
Check salt before adding more. Chorizo and broth can both contribute plenty of salt, so the listed amount is a starting point. Use low-sodium broth if possible and make the final adjustment after the beans have simmered. If the stew tastes flat rather than salty, a little extra sherry vinegar may help more than another pinch of salt.
Keep the beans creamy, not broken. Stir carefully once the beans are in the pot, especially if using tender butter beans. A gentle simmer is enough; a rolling boil can split the beans and make the stew muddy. For a thicker texture, mash a few beans in the pot instead of adding flour or blending the whole stew.
Make it ahead if convenient. The broth and beans take on more flavor as they sit, so the stew is well suited to cooking earlier in the day. Keep the greens slightly firm if you know you will reheat it later, since they soften further when warmed through.

Serving Suggestions

Serve the stew hot in wide bowls so each portion gets beans, chorizo and plenty of broth. Crusty country bread is an especially useful accompaniment: it can be dipped into the paprika-rich liquid and makes the meal feel complete. A spoonful of chopped parsley adds freshness, while a drizzle of good olive oil is optional if you want a rounder finish.

For a larger meal, pair the stew with a simple green salad dressed with lemon or sherry vinegar. The crisp leaves and tart dressing balance the richness of the sausage without competing with the beans. You could also serve it with roasted vegetables or a small plate of olives. Because it is filling, modest sides are usually enough; avoid adding several heavy dishes unless you are serving a crowd.

Variations

Use another white bean: Cannellini beans hold their shape well, while butter beans are larger and softer, giving the stew a more velvety feel. Great Northern beans are a useful middle ground. Canned beans make this version quick, but home-cooked beans can replace them by using about 3 cups (510 g) cooked beans in place of the two cans. Add a little of their cooking liquid if you want a fuller broth.

Make it without meat: Omit the chorizo and use vegetable broth. To bring back some of its smoky depth, sauté 1 teaspoon (2 g) smoked paprika with the garlic and add 1 tablespoon (15 ml) olive oil if needed. Smoked paprika will echo the sausage’s flavor, but it will not reproduce the same savory richness, so consider adding a few sliced olives at the end.

Change the greens or tomato: Spinach can stand in for kale or chard; stir in 3 packed cups (90 g) during the final minute or two because it wilts quickly. For a less tomato-forward stew, use ½ cup (120 ml) diced tomatoes and add ½ cup (120 ml) more broth. The result will be paler and more focused on the beans, sausage and paprika.

Add a little heat: Use bittersweet or hot Spanish pimentón, or add a pinch of red pepper flakes with the garlic. Start small, since chorizo can already be spicy. For a mild version, choose sweet smoked paprika and a mild cured sausage.

Storage and Reheating

Cool leftovers promptly and refrigerate them within 2 hours of cooking in a covered, shallow container. The stew keeps for 3–4 days in the refrigerator. For longer storage, freeze it in meal-size airtight containers for up to 3 months for best quality. Leave a little space at the top because the liquid expands as it freezes. Thaw frozen portions overnight in the refrigerator when possible.

Reheat only the portion you plan to eat in a saucepan over medium-low heat, stirring gently and adding a splash of broth or water if the beans have absorbed liquid. Heat leftovers to 165°F (74°C), checking with a food thermometer, as recommended for reheated food. You can also microwave a covered portion in a microwave-safe bowl, stirring partway through so it heats evenly. Avoid repeated cooling and reheating, which can soften the beans and make the greens lose their color.

Frequently Asked Questions

Can I use dried beans instead of canned?

Yes. Cook dried beans separately until tender before adding them; they will not reliably soften in the short simmer used for this recipe, especially in a broth containing tomatoes. Use about 3 cups (510 g) cooked beans to replace the two cans. If you cook the beans in advance, refrigerate them safely and include a little of their cooking liquid only if you want a more substantial broth.

Is Spanish chorizo the same as Mexican chorizo?

No. Spanish chorizo is commonly cured and firm, often seasoned with paprika, while Mexican chorizo is usually fresh, uncooked sausage that must be cooked before eating. Their textures and seasonings differ. This recipe is written for cured Spanish-style chorizo; if using fresh Mexican chorizo, cook it separately or in the pot until it reaches 160°F (71°C), then continue with the vegetables.

Why did my stew turn out too thick?

Beans continue to absorb liquid as the stew rests, and some canned varieties are starchier than others. Stir in warm broth or water a little at a time until it reaches the consistency you like. For a thinner, soupier bowl, add up to ½ cup (120 ml) additional liquid near the end and taste again for salt and vinegar.

Can I make the stew without kale?

Yes. Leave it out for a more traditional bean-and-sausage feel, or replace it with chard, spinach or finely shredded cabbage. Add cabbage earlier, with about 8 minutes left in the simmer, so it has time to soften. Add spinach near the end, as it wilts quickly. The stew is still complete without greens, especially when served with a salad.

Can I prepare this stew a day in advance?

Yes. Make the stew through the bean-simmering step, cool and refrigerate it within 2 hours, then reheat it the next day and add the greens during reheating. This keeps the leaves brighter and less soft. Reheat until the center reaches 165°F (74°C), adding broth if needed, then finish with the vinegar and parsley just before serving.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).