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This Chorizo and bean stew recipe guarantees comfort food at its finest. Warming and full of rich flavour, you’ll be adding it to your weeknight rotation in no time.

  • Serves6
  • Cook time4 hour 15 minutes
  • Prep time25 minutes
Chorizo and bean stew


  • 1 tbs olive oil
  • 3 chorizo sausages, cut into 1cm-thick slices
  • 1 brown onion, thinly sliced
  • 1 large red capsicum, seeded, finely chopped
  • 3 garlic cloves, crushed
  • 1 tbs ground paprika
  • 2 tsp ground cumin
  • 1 dried bay leaf
  • 2 tsp dried oregano
  • 2 x 400g cans cannellini beans, rinsed, drained
  • 2 x 400g cans diced tomatoes
  • 2 tbs red wine vinegar
  • 2 tbs tomato paste

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Heat the oil in a large frying pan over medium-high heat. Add the chorizo and cook, stirring, for 4-5 mins or until the chorizo is light golden. Use a slotted spoon to transfer the chorizo to a slow cooker.
  2. Step 2

    Add the onion, capsicum and garlic to the pan. Cook, stirring, for 5 mins or until the onion softens. Add the paprika, cumin, bay leaf and oregano and cook, stirring, for 1 min or until aromatic. Transfer the mixture to the slow cooker with the beans, tomato, vinegar and tomato paste. Cover and cook for 4 hours on low or until the mixture thickens.
  3. Step 3

    Divide the stew evenly among serving bowls.

Recipe tip

Serve with thyme sprigs, Australian fetta and Coles Bakery Multigrain Rolls.