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Chorizo and Butterbean Stew with Garlic and Thyme

Rick SteinThis is one of Rick Stein's recipes which we have kindly had permission to reproduce which should whet your appetite for more.

To find out more about Rick Stein and his passion for seafood have a look at his biography page.

For further information about his restaurants in Padstow, Cornwall, his new cookery school and to see his online delicatessan visit his website - click here.

If you would like to know more about his books and how to order them have a look at our Bookstore which will also link you to Amazon for further details.


350g (12oz) dried Judion butter beans, soaked overnight
225g (8oz) hot chorizo for cooking, such as parilla chorizo piccante
50ml (2fl oz) olive oil
5 garlic cloves, thinly sliced
1/2 medium onion, finely chopped
175ml (6fl oz) red wine
1 x 400g (14oz) can chopped tomatoes
1 tablespoon thyme leaves
2 tablespoons chopped flat-leaf parsley


  • Put the butter beans into a large pan with lots of water, bring to the boil and simmer for 1 hour until tender. Drain and set aside.
  • Cut the chorizo sausages into thin slices.
  • Put the olive oil and garlic into a pan and heat over a medium-high heat until the garlic begins to sizzle.
  • Add the chorizo and cook until the slices are lightly browned on either side, then add the onion and continue to cook until it has softened.
  • Add the red wine and cook until it has reduced to almost nothing.
  • Add the canned chopped tomatoes, thyme, butter beans and 1/2 a teaspoon of salt and simmer for 15 minutes.
  • Scatter over the parsley, spoon the stew into deep warmed bowls and serve with some crusty fresh bread.

Serves 4