Beans with Chorizo

How to make Beans with Chorizo.


  • 500g of fresh or frozen broad beans
  • 3 fresh chorizo sausages, peeled and cut into small pieces
  • 4 tablespoons of extra virgin olive oil
  • 3 banana shallots, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 large beef tomato, grated
  • 1 bay leaf
  • 1 tsp of Spanish sweet smoked paprika
  • 200ml of white wine
  • 1000ml fresh chicken stock
  • Salt


  1. In a shallow casserole dish pan, heat the oil and gently fry the chorizo pieces for about one minute on each side, drain and set aside.
  2. Drain some of the excess oil released from the chorizo and add to the pan the chopped shallots, garlic and bay leaf and gently fry for about 5 minutes or until soft.
  3. Add the smoked paprika and stir for 10 seconds, add the grated tomato and cook for about 2 minutes. Deglaze the pan with the white wine and reduce by half.
  4. Add the broad beans and chicken stock and bring the stew to the boil. Reduce the heat to a simmer, add the chorizo pieces, season with salt and cook on a low heat for about 40 minutes, preventing the liquid from boiling as the beans will split. Shake the pan now and again to thicken the liquid.
  5. Once the broad beans are tender, cover with a lid and allow to rest for 5 minutes before serving in warm bowls with some crusty bread.
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