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    Home » Recipes » Dinner » Chorizo and Bean Stew

    Chorizo and Bean Stew

    Last Updated: Sep 13, 2021

    Jump to Recipe Print Recipe
    Chorizo and bean stew served in a bowl with crusty bread.

    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.

    Chorizo and bean stew served in a bowl with crusty bread.

    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!

    Chorizo and bean stew in a blue Dutch oven garnished with fresh cilantro.

    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 to make the stew on a wooden work surface.

    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
    Chorizo bean stew served in two white bowls with crusty bread.

    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.
    A bowl of chorizo stew next to some of the ingredients.

    Frequently Asked Questions

    Can you make it ahead of time?

    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.

    Can you make this stew with other beans?

    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.

    What do you serve it with?

    This chorizo and bean stew can easily be enjoyed by itself, but it's extra comforting when served up with some warm crusty bread. You could also serve it with a side of rice or some tostones for a more filling meal.

    Two bowls of stew next to a cloth and fresh cilantro.

    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)
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    Chorizo and Bean Stew

    Prep Time5 mins
    Cook Time25 mins
    Total Time30 mins
    Servings: 6 servings
    Calories: 255kcal
    Print Recipe
    Course: Main Course
    Cuisine: American
    Author: Vanessa
    4.67 from 3 votes
    Chorizo and bean stew served in a bowl with crusty bread.
    This 30-minute Chorizo and Bean Stew is incredibly easy to make and has tons of flavor!

    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

    Calories: 255kcal | Carbohydrates: 24g | Protein: 14g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 24mg | Sodium: 931mg | Potassium: 508mg | Fiber: 7g | Sugar: 3g | Vitamin A: 2690IU | Vitamin C: 32mg | Calcium: 51mg | Iron: 4mg

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    I’m a working mom, whose love for food led me to start this blog as a resource for other busy parents. I’m passionate about creating quick and easy versions of the recipes I grew up eating to share with busy parents who want to cook foods filled with Latin flavors that don’t take a ton of time to prepare.

    It is my mission to show you that you can make great flavorful dishes at home without spending the entire day in the kitchen.

    Find me on Instagram, Facebook, Twitter and Pinterest

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    HOLA & WELCOME

    hi im vanessa

    I grew up learning to cook traditional Dominican food, and I believe in the power of a good meal to bring a family together.

    As a busy mom, my goal is to show you that time or culinary skills don’t have to stand in the way of cooking delicious meals at home for your family.

    I’ll help you bring these craveable and comforting flavors into your busy life!

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