Chorizo and White Bean Stew with Spinach - Spanish Sabores

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!

Chorizo and white bean stew with Spinach

Chorizo and White Bean Stew with Spinach

This hearty chorizo and white bean stew with spinach makes a quick and easy winter meal.
4.67 from 3 votes
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Course: Main
Cuisine: Spanish
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4 servings
Calories: 529.69kcal


  • 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
  • 1/4 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


  • Rinse and drain the beans and set aside.
  • Warm the butter and oil over a medium heat and add the onions.
  • Sauté the onion for about 10 minutes, until just browning.
  • Add the diced garlic and sauté another minute.
  • Add the fresh chorizo and let the chunks brown on each side.
  • Add the carrot, herbs, semi cured chorizo, and cayenne pepper and mix.
  • Add the white wine and allow to reduce for one minute.
  • Add the tomato paste followed by the chopped tomatoes and simmer two minutes.
  • Add the 3 cups of chicken stock and bring to a simmer.
  • Allow to simmer 15 minutes uncovered.
  • Add in the fresh spinach and beans and cover for 10 minutes.
  • Enjoy!


Calories: 529.69kcal | Carbohydrates: 47.78g | Protein: 28.62g | Fat: 24.05g | Saturated Fat: 7.17g | Cholesterol: 43.31mg | Sodium: 1128.41mg | Potassium: 1313.75mg | Fiber: 10.5g | Sugar: 7.43g | Vitamin A: 5905.78IU | Vitamin C: 19.98mg | Calcium: 195.48mg | Iron: 7.98mg
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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?


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