Smoky Chorizo and White Bean Stew
A deeply flavorful stew featuring Spanish chorizo, cannellini beans, and seasonal vegetables simmered to tender perfection with aromatic herbs. This hispanic-inspired soups ready in about 40 minutes pairs medium, diced (1 cup) onion, minced garlic, vegetable broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 lb, sliced into 1/4-inch rounds Spanish chorizo
- 1 can (15 oz), drained and rinsed cannellini beans
- 1 medium, diced (1 cup) onion
- 2, peeled and diced (1/4-inch, 1 cup) carrots
- 2 stalks, diced (1/4-inch, 1/2 cup) celery
- 3 cloves, minced garlic
- 4 cups vegetable broth
- 1 bay leaf
- 1/2 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp olive oil
Instructions
- Step 1: Heat 1 tbsp olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery; cook for 5 minutes, stirring occasionally, until the vegetables begin to soften and the onion is translucent.
- Step 2: Add the minced garlic and cook for 1 minute until fragrant, stirring constantly to prevent burning.
- Step 3: Add the sliced chorizo to the pot and cook for 3 minutes, stirring occasionally, until the chorizo releases its oil and becomes slightly crispy.
- Step 4: Stir in the drained cannellini beans, vegetable broth, bay leaf, oregano, and season with 1/2 tsp salt and 1/4 tsp black pepper.
- Step 5: Bring the stew to a gentle simmer, then reduce heat to low, cover, and cook for 25 minutes to allow flavors to meld.
- Step 6: Remove the bay leaf, adjust seasoning if needed, and serve hot with crusty bread.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Smoky Chorizo and White Bean Stew take to make?
Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Smoky Chorizo and White Bean Stew?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep medium, diced (1 cup) onion from drying out.
Can I substitute ingredients in Smoky Chorizo and White Bean Stew?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Smoky Chorizo and White Bean Stew for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Smoky Chorizo and White Bean Stew?
Hispanic soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Quick and easy, and the whole house smelled wonderful. My kids even ate the beans!
- ★★★★★
Perfect for a cold day. The smoky chorizo and white beans are a match made in heaven.
- ★★★★★
This was amazing! The chorizo gave such a deep flavor and the beans were creamy. Made it for my family and they loved it.
