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This 30-minute Chorizo and Bean Stew is incredibly easy to make and has tons of flavor! It’s made with Spanish chorizo, red kidney beans, onions, peppers, carrots, garlic, oregano and a bit of saffron. This stew is the comforting dinner you are looking for!
This recipe has been sponsored by MAGGI®. All thoughts and opinions are my own.
When I think of the food that my grandmother used to make, stew always comes to mind. My grandmother loved a good stew. She would make all kinds of recipes in stew form that were just homey and delicious. And to me, when you speak of comfort food, a stew is always my first choice.
That may or may not be due to the fact that I ate a lot of different stews growing up.
Easy to make, all in one pot, this rich and flavorful stew is ready to serve in 30 minutes. This is such a great go to after a busy day, and it's a dish that the whole family will love.
Be sure to try my Dominican Black Bean Stew and Slow Cooker Lentil Stew too!
Since cooking stew was a regular activity at home, there were certain cooking staples that my grandmother has to always have in hand, like the chicken bouillon or sopitas MAGGI® as it’s commonly known in the Dominican Republic.
Maggi’s chicken bouillons were so widely used in my grandmother’s house, that I believe there was not one dish she didn’t add them to.
They are a part of my mother’s cooking, too, and consequently mine as well. But in all honesty, I don’t think there is a Dominican household that doesn’t have them in their pantry. I, for one, know that my husband won’t cook anything if he doesn’t have sopitas at home.
To make this delicious chorizo and bean stew, I channeled my grandmother’s spirit and used her favorite condiment: Maggi chicken bouillon.
Ingredients
- Oil
- Vegetables: Onion, bell peppers, garlic, carrot.
- Spanish Chorizo
- Chicken Bouillon
- Seasonings: Oregano, black pepper, salt, saffron and parsley.
- Red Kidney Beans
- Tomato Sauce
- Apple Cider Vinegar
- Water
How to make chorizo and bean stew
- In a large dutch oven, heat olive oil. Add onions, peppers, garlic and carrots to the pot and saute until tender, about 4-5 minutes.
- Add chorizo and beans until heated through. Stir in tomato sauce, chicken bouillon, oregano, salt, black pepper, saffron, vinegar and water.
- Bring to a simmer and cook for about 15 minutes. About 1 minute before it’s ready, stir in parsley.
Frequently Asked Questions
One of the main reasons I love stews is that you can make up a double batch and then keep it for later in the week. Let the stew cool and then transfer it to an airtight container. It will keep well in the fridge for up to 4 days and up to 2 months frozen.
If frozen, thaw in the fridge overnight before reheating. Heat through in a pot on the stovetop till warmed through to serve.
I love this stew with red kidney beans, but you could easily use other varieties like black or white beans if you prefer. This recipe easily doubles, so you can use a couple of different types of beans if you like. Make sure to drain and rinse the beans well before using.
Recipe Notes and Tips
- Use Spanish, rather than Mexican, chorizo for this recipe.
- This chorizo and bean stew is easy to adapt to your tastes. You can add in whatever veggies you have in your fridge and shredded chicken is a welcome addition. You can also make it more spicy if you like by adding cayenne, chili flakes or a diced red chili pepper.
- If making ahead of time, let the stew cool completely before storing.
More 30 Minute Recipes
- Camarones Guisados (Stewed Shrimp)
- Queso Burger
- Sandwich de Pierna (Dominican Pulled Pork Sandwich)
- Fish in Coconut Sauce (Pescado en Coco)
INGREDIENTS
- 1 tbsp canola oil
- 1 Spanish onion chopped
- ½ medium red bell pepper chopped
- ½ medium green bell pepper chopped
- 5 garlic cloves minced
- 1 carrot cubed
- ½ lb cured Spanish chorizo
- 1 lb red kidney beans canned
- ½ cup tomato sauce
- 1 chicken bouillon MAGGI®
- 2 tsp dried oregano
- ½ tsp black ground pepper
- ½ tsp salt
- ½ tsp saffron
- 1 tsp apple cider vinegar
- 2 ½ cups water
- ½ cup parsley roughly chopped
INSTRUCTIONS
- In a large dutch oven, heat olive oil. Add onions, peppers, garlic and carrots to the pot and saute until tender, about 4-5 minutes.
- Add chorizo and beans until heated through. Stir in tomato sauce, chicken bouillon, oregano, salt, black pepper, saffron, vinegar and water.
- Bring to a simmer and cook for about 15 minutes. About 1 minute before it’s ready, stir in parsley.
- Serve with crusty french bread and a garnish of parsley if desired.
NOTES
- Use Spanish, rather than Mexican, chorizo fro this recipe.
- This chorizo and bean stew is easy to adapt to your tastes. You can add in whatever veggies you have in your fridge and shredded chicken is a welcome addition. You can also make it more spicy if you like by adding cayenne, chili flakes or a diced red chili pepper.
- If making ahead of time, let the stew cool completely before storing.
Nutrition
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