Jamie Oliver Chorizo And Butter Bean Stew

If you’re after something bold, comforting, and irresistibly easy, look no further than this Jamie Oliver Chorizo And Butter Bean Stew. The combination of smoky chorizo, creamy butter beans, and zesty pesto gives this stew a deep, rich flavor with a velvety texture that feels like a warm hug. I made this on a chilly Tuesday evening, and the simplicity genuinely surprised me—it came together in 20 minutes but tasted like it had been bubbling away for hours. (inspired by Jamie Oliver)

Ingredients Needed

Main Ingredients:

• 200g cooking chorizo
• 2 x 400g cans chopped tomatoes
• 2 x 400g cans butter beans, drained

To Finish:

• 1 tub fresh pesto

How To Make Jamie Oliver Chorizo And Butter Bean Stew

Cook the Chorizo:
Start by slicing your cooking chorizo and adding it to a large saucepan set over medium-low heat. Let it gently fry for about five minutes—no need to rush this step. You’ll see the edges crisp up and the oil turn a rich orange-red. That’s your flavor base, so don’t skip it!

Add the Tomatoes and Beans:
Once your chorizo is perfectly browned, pour in the chopped tomatoes and drained butter beans. Turn the heat up slightly until the mixture starts to bubble, then drop it back down to a gentle simmer. Let it do its thing for 10 minutes. The sauce will thicken slightly, and the flavors will start to deepen beautifully.

Stir in the Pesto and Serve:
Right before serving, stir in the fresh pesto. This gives the stew an herbaceous, vibrant lift that balances the richness of the chorizo. Add a pinch of salt and pepper if needed, and ladle it into bowls. I love topping mine with a little extra drizzle of pesto and some crusty bread on the side.

Why I Love This Recipe

I made this dish for a cozy dinner with friends, and it was an instant hit. It’s one of those recipes that feels fancy enough for guests but requires almost no effort. What really impressed me was how just a few ingredients created such deep flavor. It’s clever, quick, and endlessly adaptable—which is exactly what I look for in a weeknight recipe.

Recipe Tips

• Use good-quality chorizo—Spanish cooking chorizo gives the best smoky depth.
• Rinse your butter beans well to avoid a starchy or overly thick stew.
• Add the pesto at the end to keep the flavors fresh and herby.
• If your stew is too thin, mash a few butter beans directly in the pan to naturally thicken it.
• Like it spicy? Add a pinch of chili flakes when cooking the chorizo.

How To Store This Jamie Oliver Chorizo And Butter Bean Stew

At Room Temperature

Leave it out only while serving—no more than two hours. After that, it needs to be chilled.

In the Fridge

Let the stew cool completely, then spoon it into airtight containers. Store in the fridge for up to 4 days.

In the Freezer

Transfer to freezer-safe containers or bags, leaving a bit of space for expansion. Label with the date and freeze for up to 3 months.

Reheating

On the stovetop, reheat gently over low heat, stirring often—about 3–5 minutes. For microwave reheating, cover loosely and heat in short bursts, stirring every minute, until hot throughout.

Nutrition Facts (per serving)

• Calories: 491 kcal
• Carbs: 24g
• Protein: 23g
• Fat: 32g
• Sugar: 10g
• Fibre: 8g
• Sodium: 2.5g

Let’s Answer a Few Questions!

Can I make this ahead of time?
Totally! This stew actually tastes better the next day as the flavors deepen. Just store it in the fridge and reheat before serving.

What kind of chorizo should I use?
Go for Spanish cooking chorizo—either spicy or mild depending on your preference. Avoid the cured, dry kind.

Can I use canned butter beans?
Yes, and it makes things super easy! Just drain and rinse them well before adding.

Is there a vegetarian version?
You could try swapping the chorizo for a smoky plant-based sausage and boost the flavor with smoked paprika.

What can I serve it with?
Crusty bread, olive focaccia, or a crisp green salad are perfect on the side. It also pairs well with a glass of Rioja or chilled lager.

Try More Recipes:

• Jamie Oliver’s Turkey and Leek Pie
• Jamie Oliver’s 5 Hour Balsamic Lamb Shoulder
• Jamie Oliver Spinach and Feta Pie