Chorizo & Cannellini Bean Stew Recipe with Chilli Bread by Lynda Booth

Cannellini beans stew recipe

This Stew Recipe is one of the fastest tracks to deliciousness. The three key ingredients are all Spanish: a chorizo sausage, some piquillo peppers and some paprika. If you have these to hand, you are ready to go.

It’s amazing how the spiciness of the chorizo and the paprika breathe life into the cannellini beans.

Starting off with ciabatta or a crusty loaf from a market, the chilli in the butter provides a jolt and then a contrasting heat with the milder spicing of the beans.


Garlic & Chilli Bread
3 cloves garlic, crushed
25g parsley, chopped
1 spring onion, finely chopped
100g butter, at room temperature
2 tbsp olive oil
3 tsp chilli powder
1 ciabatta loaf or baguette, about 280g
50g Parmesan, grated

Cannellini Bean Stew
1 tbsp olive oil
1 onion, finely chopped (or 2 shallots)
1 clove of garlic, sliced
1 sprig of thyme
1 dried red chilli, left whole
100g chorizo, chopped into fine dice
8 piquillo peppers or 3 roasted red peppers, peeled
1 tsp smoked paprika a pinch of chilli flakes
2 x 400g tin cannellini beans
200ml chicken, vegetable stock or Marigold bouillon
1 tbsp crème fraîche
Chopped parsley or coriander, to garnish


Preheat the oven to 200˚C, 180˚C Fan, 400˚F, Gas 6.

Garlic & Chilli Bread
1. Mix the garlic, parsley and spring onion together. Add the butter, olive oil and chilli powder and mash together with a fork or a wooden spoon. Mix until all the ingredients are blended together.
2. Split the baguette or ciabatta loaf in half. Spread a thick layer of the garlic and chilli butter on the cut side of the bread and top with Parmesan cheese.
3. Wrap in tinfoil and bake in the oven for 15 minutes. Unwrap the foil and leave in the oven for about 5 minutes until the Parmesan browns a little. Serve immediately. If not using straight away, keep wrapped in the tinfoil.

Cannellini Bean Stew
1. Heat a saucepan over medium heat. Drizzle in the oil and when hot, add the chopped onion.
2. Season with salt, turn down the heat to low, cover and cook for about 5 minutes or until the onions are translucent and completely tender. Stir a few times during the cooking.
3. Add the garlic, thyme and dried chilli and continue to cook for another 30 seconds before adding the diced chorizo. Cook over a low heat until the oil releases from the chorizo and the onions become a lovely rusty color.
4. Chop the piquillo peppers or roasted peppers into strips and add to the pot along with smoked paprika and a pinch of chilli flakes (if you wish). Continue to cook for a few minutes to allow the flavours to infuse.
5. Strain and rinse the cannellini beans, discarding the liquid. Add the beans to the saucepan, along with the stock. Simmer gently for about 5 minutes.
6. Just before serving, spoon in the crème fraîche. Taste to check the seasoning. Remove the sprig of thyme and the dried chilli.
7. Serve in a bowl along with the chilli bread. Garnish with chopped parsley or coriander. Salsa verde, pesto or pickled shallots add another flourish at the end if you have any in your fridge.

Cannellini beans stew recipe 1


Fearless Food Lynda first started running cookery classes from her home before moving to the school’s state-of-the-art premises in Blackrock in 2007. The school has now been open for 10 years, during which time it’s twice been voted ‘Best Cookery School in Ireland’.

‘Fearless Food’ is Lynda’s second cookbook, both of which she’s self-published. Her first book, ‘From Lynda’s Table’ launched in November 2013, receiving high praise for its writing as well as it recipes. The book was subsequently shortlisted for ‘2014 Cookbook of the Year’ (Bord Gais Energy Irish Book Awards) and reached the finals of the 2014 World Gourmand Cookbook Awards.

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