Chorizo and bean stew is a warming dish, topped with roast chicken breast, perfect for those Winter night’s where we want warming bowls of comfort food.

Chorizo and bean stew is a great Winter warmer dish, perfect for serving around this time of year. This stew is a Spanish inspired dish, richly spiced with paprika, flavoured with sherry and packed full of nutrient rich vegetables. Whilst the addition of butter beans makes it a protein packed hearty meal. Served with roast chicken with crispy chicken skin, this is a deliciously moreish dish for this time of year.

Do I need to add the roast chicken to the dish?

This dish featured as a main for our November Supperclubs, where we served the stew topped with crispy skin roasted chicken breast that we bought from Donald Russell Butchers. This makes a substantial meal, however, if you want to leave the chicken off the dish, do so. This chorizo and bean stew is just as tasty on its own and makes a great family one-pot dish. Serve it simply with some crusty bread to mop up the gravy.

What alternative vegetables could I use in the stew?

Stews tend to be very versatile and you can add the vegetables that you most enjoy eating. I still make this recipe during the Summer months, adapting the flavours to suit the best the season has to offer. For example, I would leave out the butternut squash and carrot and replace with courgette or aubergine. I’d also replace the thyme with some oregano instead and perhaps add some tomatoes, either fresh or tinned would work in this dish. This is a simple stew so make the dish your own.

Are there other substitutions I can make to the stew?

This chorizo bean stew has been made using butter beans, as they add a beautiful creaminess to the dish. However, if you don’t like butter beans simply substitute with another variety of tinned bean. [Note: if using dried beans they will require to be soaked overnight.] Also if you don’t have sherry then replace this with a robust white or red wine. I’ve made chorizo bean stew using a bottle of red wine in the past and it is delicious. Use what you have to hand.

Can I freeze the stew?

The stew can be easily frozen. Once cooked, simply cool and place in a large tub ready for the freezer. You may decide to split into individual sized portions. Simply remove from the freezer and allow to defrost overnight in the fridge. When ready to eat, ensure you heat the stew thoroughly and serve hot.

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Additional recipe suggestions:

If you like this recipe try our Roast Guinea Fowl with Chicken Jus, or our Bulgur Wheat Risotto with Asparagus & Pancetta, our Sirloin Steak with Mushrooms & Madiera our Slow Roast Pork Belly, our Chicken Pilaf, or our Pan-fried Chicken with Smoked Bacon & Beans.