📝 About This Recipe
This soul-warming casserole is a celebration of the sun-drenched flavors of the Iberian Peninsula, where creamy butter beans meet the smoky, robust heat of cured Spanish chorizo. The dish relies on the slow-rendered fat of the sausage to create a rich, silken tomato base infused with smoked paprika and fresh rosemary. It is a hearty, 'spoon-food' classic that perfectly balances the velvet texture of the pulses with a satisfying, spicy kick.
🥗 Ingredients
The Aromatics
- 2 tablespoons Olive Oil (extra virgin)
- 1 large Yellow Onion (finely diced)
- 1 Red Bell Pepper (deseeded and diced into 1cm pieces)
- 4 pieces Garlic Cloves (thinly sliced)
- 1 sprig Fresh Rosemary (leaves finely chopped)
The Protein and Pulse Base
- 250 grams Spanish Chorizo (cured/firm, sliced into 1/2 cm rounds)
- 2 cans (400g each) Butter Beans (Lima Beans) (drained and rinsed thoroughly)
- 1 tablespoon Smoked Paprika (Pimentón) (sweet or bittersweet variety)
- 1/2 teaspoon Dried Chili Flakes (optional, for extra heat)
The Braise
- 400 grams Canned Crushed Tomatoes (high-quality San Marzano style preferred)
- 250 ml Chicken or Vegetable Stock (low sodium)
- 1 tablespoon Sherry Vinegar (to balance the richness)
- 1 teaspoon Honey (to cut the acidity)
- Sea Salt and Black Pepper (to taste)
For Garnish
- 1/4 cup Fresh Flat-Leaf Parsley (roughly chopped)
- 1 Lemon (cut into wedges for serving)
👨🍳 Instructions
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1
Place a large heavy-based casserole dish or Dutch oven over medium heat and add the olive oil.
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2
Add the sliced chorizo to the cold oil. As the pan heats up, the chorizo will release its vibrant red oils and become crispy around the edges (about 5-6 minutes).
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3
Using a slotted spoon, remove the crispy chorizo and set aside on a plate, leaving the flavorful oil in the pan.
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4
Add the diced onion and red pepper to the pan. Sauté for 8-10 minutes until softened and the onion begins to turn translucent.
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5
Stir in the sliced garlic, chopped rosemary, and chili flakes. Cook for 1-2 minutes until the garlic is fragrant but not browned.
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6
Add the smoked paprika. Stir rapidly for 30 seconds—do not let it burn, as paprika can turn bitter quickly.
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7
Pour in the crushed tomatoes and the honey. Stir well, scraping the bottom of the pan to release any caramelized bits (fond).
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8
Add the drained butter beans and the chicken stock. Return the cooked chorizo to the pan.
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9
Bring the mixture to a gentle boil, then reduce the heat to low. Simmer uncovered for 20-25 minutes, allowing the sauce to thicken and the beans to absorb the flavors.
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10
Stir in the sherry vinegar. This acidity is crucial to 'wake up' the heavy flavors of the beans and fats.
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11
Taste the sauce and season with sea salt and freshly cracked black pepper. Note: Chorizo and stock are salty, so you may only need a pinch.
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12
Once the sauce is thick and glossy, remove from heat. Let it sit for 5 minutes before serving to allow the flavors to settle.
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13
Garnish generously with fresh parsley and serve directly from the pot.
💡 Chef's Tips
Always start your chorizo in a cold pan to properly render out the fat without burning the meat. If the sauce becomes too thick, add a splash more stock or water to reach your desired consistency. For a creamier texture, lightly mash a handful of the beans against the side of the pot with your spoon during the last 10 minutes of simmering. This dish actually tastes better the next day, making it an ideal candidate for meal prep or entertaining. If you can't find Spanish sherry vinegar, a high-quality red wine vinegar is the best substitute.
🍽️ Serving Suggestions
Serve with thick slices of toasted sourdough or crusty baguette to mop up the smoky sauce. Pair with a glass of bold Spanish red wine, such as a Rioja or Tempranillo. Add a side of garlicky sautéed kale or spinach to provide a fresh, bitter contrast to the rich beans. A dollop of Greek yogurt or sour cream on top can help mellow the spice for those with sensitive palates. Serve alongside a simple green salad with a sharp lemon vinaigrette.