Chorizo and Butter Bean Hot Pot

Chorizo, Sausage and Butter Bean Hot Pot

This recipe would serve 6-8 bowls. We use Brindisa chorizo picante. Brindisa are a specialist importer of fabulous Spanish produce. The sausages are often sold in good delis, or you can buy these online at Brindisa.

  • 6 x Brindisa chorizo picante sausages (or if you can’t locate the Brindisa ones, then use some good quality cooking chorizo)
  • 6 x normal sausages
  • 2 tablespoons olive oil
  • 4 tablespoons diced onions
  • 1 large clove garlic, crushed
  • 1 celery stick, cut into small dice
  • 1 large carrot, peeled and cut into small dice
  • 1 glass red wine
  • 2 x 390g cartons of chopped tomatoes
  • 1/2 carton water
  • 1 dessertspoon wholegrain mustard
  • 2 x bayleaves
  • 1 x jar of large Judion butter beans, or two tins normal size butter beans
  • roughly chopped flat leafed parsley for garnish


  1. Put chorizo and sausages in separate roasting pans and cook at 180’C for about 20 minutes, until just cooked
  2. Heat the oil in a heavy based casserole pan and add the onions and garlic
  3. Stir for a few minutes then add the chopped celery and carrot
  4. Cook for a further 3-4 minutes until softened, then deglaze the pan with the red wine
  5. Allow to bubble down and reduce a little before adding the chopped tomatoes, water, mustard and bay leaves.
  6. Remove the chorizo and sausages from the oven. Cut the chorizo into 2cm slices and the sausage into 1/2 inch chunks.
  7. Put the sausages and butter beans into the casserole with the onion and tomato mixture and cook for a further 30 minutes for flavours to mingle
  8. Check for seasoning – you probably do not need to add any extra salt or pepper.
  9. Serve steaming hot in bowls with flat parsley sprinkled over.

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