Chorizo and White Bean Stew with Spinach

Chorizo and white bean stew with Spinach
Hungry? In 30 minutes you can be eating this too!

Last night I needed a home cooked meal. December is always a month filled with Christmas dinners and holiday lunches, and added to my normal food tour schedule, I realized I’d eaten out 7 days in a row (often multiple time per day). As delicious as some of those meals were, I needed a break from dining out. Into the kitchen it was!

But just because I got the urge to cook didn’t mean I suddenly had time to make a feast. So I pulled out a classic recipe that I used to make once a week when I lived in the US: Chorizo and White Bean Stew with Spinach. It is a quick meal, and uses canned ingredients. Here in Spain the quality of canned goods is quite high– but if you have the time, fresh stuff will likely be even more delicious!

4.7 from 3 reviews
Chorizo and White Bean Stew with Spinach
Prep time
Cook time
Total time
This hearty chorizo and white bean stew with spinach makes a quick and easy winter meal.
Recipe type: Main
Cuisine: Spanish
Serves: 4
  • 2 cans/jars of large white beans (alubias extras)
  • 1 can diced tomatoes (or a freshly diced medium tomato)
  • 1 spoonful of tomato paste
  • 3 cups chicken stock
  • 1 carrot, thick dice
  • 3 cloves of garlic, diced
  • 1 tablespoon butter
  • 2 tablespoons extra virgin olive oil
  • ¼ cup white wine
  • 1 yellow onion, diced
  • 4 links of fresh chorizo (or other Spanish sausage), cut into chunks
  • 1 piece (about 2 inches) of semi-cured chorizo
  • 4-6 cups of washed fresh spinach
  • 1 teaspoon ground cayenne pepper
  • 1 teaspoon thyme
  • 1 teaspoon oregano
  1. Rinse and drain the beans and set aside.
  2. Warm the butter and oil over a medium heat and add the onions.
  3. Sauté the onion for about 10 minutes, until just browning.
  4. Add the diced garlic and sauté another minute.
  5. Add the fresh chorizo and let the chunks brown on each side.
  6. Add the carrot, herbs, semi cured chorizo, and cayenne pepper and mix.
  7. Add the white wine and allow to reduce for one minute.
  8. Add the tomato paste followed by the chopped tomatoes and simmer two minutes.
  9. Add the 3 cups of chicken stock and bring to a simmer.
  10. Allow to simmer 15 minutes uncovered.
  11. Add in the fresh spinach and beans and cover for 10 minutes.
  12. Enjoy!


The chorizo and white bean stew was absolutely delicious and we enjoyed the meal almost more than any we’d eaten out lately. It was definitely motivation to get back into the kitchen!

What’s your go-to recipe for a quick and hearty meal?


  1. Used agelga frozen block instead of spinach because that is what I had. One large jar of beans and only had some sliced chorizo. it added an tub of diced bacon from lidos? It was excellent. Also used strong paprika not cayenne pepper. This is because I live in Spain and what I had in. Loved it.

  2. I’d just made some chicken stock and had some chorizo in the fridge that needed using. Picked up two cans of butter beans and sine sourdough and this made a fab simple dinner, with leftovers for a work lunch. Great recipe!

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