Ingredients:

  • 1 tablespoon Olive or Vegetable Oil
  • 1 medium Onion, diced
  • 3 cloves Garlic, minced
  • 4 oz (115 g) semi-cured Chorizo, diced
  • 1 (14.5 oz) tin Tinned Chopped Tomatoes
  • 2 (15 oz) tins Butter Beans (or Cannellini), drained (reserve liquid)
  • 2 cups (500 ml) Vegetable or Chicken Stock
  • 1 tablespoon Smoked Paprika (Pimentón Ahumado)
  • 1 teaspoon Dried Thyme or Oregano
  • 1 Bay Leaf (optional)
  • Salt and Black Pepper, To taste
  • 2 tablespoons Fresh Parsley, chopped (for garnish)

Instructions:

  1. Prep Ingredients: Dice the onion finely. Mince the garlic. Dice the chorizo into small, half-inch (1 cm) cubes. Drain the beans, reserving any starchy liquid in a separate bowl.
  2. Render the Chorizo: Heat the oil in the large pan over medium heat. Add the diced chorizo and sauté for 3–5 minutes until the fat has rendered out and the sausage is slightly crisp around the edges.
  3. Sauté Aromatics: Remove the chorizo from the pan with a slotted spoon and set aside, leaving the flavoured oil behind. Add the diced onion to the hot oil and cook for 5–7 minutes until soft and translucent. Add the minced garlic and cook for 1 minute until fragrant. Do not burn the garlic.
  4. Bloom the Spices: Stir in the smoked paprika and dried herbs (thyme or oregano). Cook for 30 seconds, stirring constantly, to 'toast' the spices.
  5. Deglaze and Add Liquids: Pour in the tinned chopped tomatoes, stock, and the bay leaf. Bring the mixture to a gentle boil, scraping up any flavourful brown bits from the bottom of the pan.
  6. Simmer: Reduce the heat to low, cover the pan slightly (or leave ajar), and simmer for 15 minutes to allow the sauce to thicken and the flavours to meld.
  7. Add Beans and Chorizo: Stir the drained butter beans and the reserved cooked chorizo back into the stew. If the stew seems too thin, add 1–2 tablespoons of the reserved starchy bean liquid to help thicken the sauce.
  8. Final Simmer: Continue to simmer gently, uncovered, for another 10 minutes, or until the sauce has thickened to your liking and the beans are heated through.
  9. Adjust Seasoning: Remove the bay leaf. Taste the stew. Adjust salt and pepper as needed. A small splash of red wine vinegar or lemon juice can brighten the flavor.
  10. Serve: Garnish with fresh chopped parsley and serve hot, ideally with crusty bread.