Black eyed bean and chorizo stew

There is a little cohort of our followers that love ‘Chickpea and Chorizo Casserole’ – the first ever recipe on this blog.  This is a slightly different version using black-eyed beans which is thickened using finely chopped bread at the end.

For 2 adults and a little one

  • 2 tbsp olive oil
  • 1 thick slice white crusty bread
  • 1 onion finely chopped
  • 200 g chorizo sliced into rounds 1/2 cm thick
  • 2 tins black-eyed beans
  • 1 tbsp tomato puree
  • 400 ml stock (vegetable or chicken)
  • 1 clove garlic very finely chopped
  • 1 large handful parsley finely chopped
  • 50 ml white wine


Fry the bread in the oil until it’s golden on the outside.  Remove from the pan, allow to cool and chop into very small pieces.

Add the onion to the pan and fry gently for a few minutes, adding a drop more oil if necessary. Then add the chorizo and fry for a couple of more minutes until the oil starts to go red.

Drain the beans and add them with the tomato puree and stock to the chorizo and onion mixture.  Allow it to bubble for 10 minutes until the stock volume has reduced by about a half.

Mix the garlic, parsley and wine with the bread to create a kind of paste.  Stir this paste into the chorizo and bean mixture and it will thicken it up.  Allow to bubble for a minute before serving.

Which was better?  The chickpea and chorizo or black-eyed bean and chorizo recipe?  Do let us know!


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