Olive Magazine
Chorizo, greens and bean stew in a large dish, placed on a table with a side of chopped parsley

Chorizo, greens and bean stew

Published: February 16, 2022 at 12:33 pm
  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 2

Check out our hearty, healthy and high-protein chorizo stew dinner, flavoured with sweet smoked paprika and peppered with cannellini beans, cherry tomatoes and kale

  • Healthy
  • High fibre
  • High protein
  • Low calorie
low inkcal420
high inprotein24g

Make this hearty stew, then check out our one-pan chicken and rice, healthy salmon pasta and more high-protein recipes.


  • 2 tsp olive oil
  • 75g chorizo, skinned and chopped
  • ½ onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 2 tsp sweet smoked paprika
  • 400g tin cannellini beans, drained and rinsed
  • 400g tin cherry tomatoes
  • 2 large handfuls kale
  • 75g frozen peas
  • 1 tbsp red wine vinegar
  • a small bunch flat-leaf parsley, roughly chopped


  • STEP 1

    Heat the olive oil in a large pan or casserole over a medium heat, and cook the chorizo for 5 minutes, stirring, until the oil has turned red and the chorizo is crisp. Scoop out onto a plate. Add the onion to the pan with a pinch of salt and cook for 6-7 minutes or until softened. Add the garlic and paprika and cook for 2 minutes. Add the beans and tomatoes, along with 100ml of water and the chorizo, and simmer gently for 15 minutes. Stir in the kale and frozen peas with 100ml of water, and cook for a few minutes until just cooked, then season and stir in the vinegar.

  • STEP 2

    Divide between bowls and top with the chopped parsley.

Head here for more chorizo recipes

Chorizo and Eggs Recipe

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