Beans, Green/Red Choricero Pepper and Chorizo

Beans, Green/Red Choricero Pepper and Chorizo

A Mediterranean, (specifically Spanish) will have two reactions to this soup: the first is a sensory one, “yumm”, the second is a mental one, “oh..not only is this yummy, but it is actually healthy!”. If you are vegetarian, just take out the chorizo. Meateaters, make sure to get top quality chorizo, as sausages are often used to disguise bad quality meat.


500g haricot beans
1 onion
1 medium sized leek
1 normal sized carrot
1 fresh green or red chorizero pepper
1 garlic clove
1 bay leaf
2 tbsp olive oil
140 – 175 g chorizo sausage


  • Soak your haricot white beans over night
  • Chop onion in brunoise
  • Chop leek and carrot in medium size pieces
  • Deseed and cut your chorizo pepper into 1/2cm thick pieces

1. Heat the olive oil in a large soup pot and once warm add the carrot, onion, leek, garlic clove and bay leaf.

2. Once slightly cooked and lightly browned, add the beans and enough water to come 2.5/ 3 cm above the beans.

3. Bring to a boil, reduce the heat, cover and simmer gently for about 1½ hours, or until the beans are tender.

4. Stir occasionally and add some cold water, (not hot), if necessary during the cooking.

5. Heat the rest of the olive oil in a small frying pan, and then fry the chorizo for 2-3 minutes until crisp.

6. Once cooked, take out the bay leaf and salt and pepper to taste

7. Serve the stew scattered with chorizo and drizzled with oil.


The finished stew should have a soupy consistency. If it doesn’t, take a ladel of beans, separately pass them through a blender and re-incorporate them into the soup.

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