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Butter Beans with Chorizo and Onion

Butter Beans with Chorizo and Onion Recipe

The butter beans with chorizo and onion from the Mediterranean region are flavorful. For quick and delectable midweek dinners, it mixes diced chorizo, onion, and butter beans in a wonderful tomato-based sauce.
5 from 3 votes
Prep Time 15 mins
Cook Time 1 hr 30 mins
Total Time 1 hr 45 mins
Course Soup
Cuisine Chinese
Servings 4
Calories 392 kcal

Ingredients
  

  • 12 oz dried butter or cannellini beans
  • 4 cups chicken broth
  • 1/2 lb  Chorizo sliced in 1/4 in thick slices
  • 3 tbsp extra virgin olive oil
  • 1 tbsp sherry vinegar
  • pint cherry tomatoes halved
  • 1/3 medium red onion thinly sliced
  • 1 cup coarsely chopped Italian or flat-leaf parsley
  • 1 tbsp  lemon juice
  • to taste coarse salt and freshly ground pepper 

Instructions
 

  • In a Dutch Oven, Heat chicken broth and bring to a boil. Rinse the dried beans and add to the broth, boiling for 2-3 hours until the beans are tender and the broth is much reduced. Strain beans and set aside. The remaining Broth can be reserved for future cooking or to make soup.
  • In a large skillet, cook the chorizo over high heat until lightly browned and most of the fat is rendered – about 2 minutes.
  • In a medium serving bowl, whisk the oil, lemon juice, vinegar, onions, tomatoes, and parsley. Add the cooked beans and chorizo to the bowl, season with salt and pepper, and toss before serving.

Video

Notes

  • Storage: You can freeze leftovers for up to 7 months or keep them in the fridge for up to 4 days. Before serving, reheat.
  • Remove the chorizo or replace it with dried tomatoes and more beans for a vegan option.
Keyword Butter Beans with Chorizo and Onion Recipe