Slow Cooker Chorizo and Butter Bean Stew



200 g cooking chorizo sausage
2 white onions
2 red onions
3 tins chopped tomatoes
3 tins butter beans
2 tbsp olive oil
2 tbsp dried mixed italian herbs
5 sprigs rosemary
6 cloves garlic
250 ml red wine (ideally Rioja)
6 bake at home crusty rolls with butter (cooked to serve)
6 tbsp freshly grated parmasan (to serve)


1- Peel and squish the garlic cloves.

2- Dice the white onions and add the garlic and onion to a large frying pan for 3 minutes.

3- Meanwhile slice the chorizo.

4- Add the chorizo to the frying pan for 3 minutes.

5- Add the wine to the pan for 1 minute then turn off the heat.

6- Drain the butter beans and add straight to the slow cooker.

7- Add the chopped tomatoes to the slow cooker and then add a little water to each tin (25ml each) and swill. Add the water to the slow cooker.

8- Strip the rosemary and add to the slow cooker.

9- Slice the red onions into thin strips then add to the slow cooker.

10- Add the contents of the frying pan to the slow cooker.

11- Add the herbs to the slow cooker.

12- Mix well and turn the slow cooker on high for at least 2 hours.

13- When ready to serve, add any salt and pepper and stir. Cook or warm any crusty rolls and grate the parmasan.

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