Pork, Chorizo and Bean Stew

    2 hours

    The simplicity of this dish is amazing. Pork, Chorizo, tomatoes, cannellini beans and some spices combine for a hearty stew.

    20 people made this

    Serves: 5 

    • 850g pork shoulder steaks or pork shoulder
    • 250g chorizo, cut into cubes
    • 2 large red onions, diced
    • 4 teaspoons smoked paprika
    • 2 teaspoons chilli flakes
    • 4 garlic cloves
    • 250ml water
    • 2 (400g) tins diced tomatoes
    • 1 400g tin cannellini beans
    • 1 pinch salt and pepper, to taste

    Preparation:15min  ›  Cook:1hour45min  ›  Ready in:2hours 

    1. Slice the pork into strips, season and fry in a heavy bottomed saucepan until brown all over. Remove from the frypan and drain off any excess oil.
    2. Add the chorizo to the saucepan and brown for two minutes then add the onions, four teaspoons of paprika, 2 teaspoons of chilli flakes and the garlic. Fry for a further 2 minutes until the onion has softened.
    3. Return the pork back to the saucepan along with 250ml of water and the tomatoes. Season to taste.
    4. Simmer the stew for 1 hour on a low heat with a lid on; add water if it looks like it needs it. After 1 hour remove the lid and add the cannellini beans. Simmer for a further 30 minutes.
    5. Serve with some crusty bread.

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    Reviews and Ratings
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    Reviews in English (18)


    Used different ingredients. Added chopped mixed olives and Red wine. Didn't use as many onions and used Cayenne Pepper instead of Chilli Flakes and Paprika. FIVE STARS by all! *TIP* Don't add Cayenne Pepper whilst frying the pork - the effect is somewhat like being sprayed with Capsicum Spray!  -  11 Mar 2011  (Review from Allrecipes UK & Ireland)


    very tasty recipe, went down a treat with the family.  -  03 May 2011  (Review from Allrecipes UK & Ireland)


    Used different ingredients. I used pork loin instead of shoulder and chilli oil instead of flakes simply cause that's what I had. The pork loin was lovely and tender.  -  01 Sep 2010  (Review from Allrecipes UK & Ireland)