Chorizo and butterbean casserole

Chorizo and butterbean casserole

This easy Chorizo and butterbean casserole recipe is an easy way to feed a flat of hungry students!

It’s possible to make a few meals (and serve several people) with just a chorizo sausage ring and a few store cupboard staples.

Beans are a great way to bulk out your cooking and a small tin of butterbeans adds a lovely silky texture.


To make 1 serving

  • 1 chorizo ring (use about half to serve 2-3 people)
  • 1 small tin of butterbeans
  • 1 tin of chopped tomatoes
  • 1 pepper (whichever colour you prefer), diced
  • 1 chilli or a pinch of chilli flakes
  • 1 stock cube
  • Salt and pepper

How to make Chorizo and butterbean casserole:

  1. Start by gently frying the chorizo to release all those lovely smoky flavours. Any pan is ideal for cooking this dish, but if you want to leave it to gently cook while you get some uni work done, opt for a heavier based pan with a lid.
  2. Add the chilli and diced pepper and gently cook for 2 minutes.
  3. Once the pepper has softened, add the tinned tomatoes and half a pint of stock. Bring to the boil for 5-10 minutes and then turn the heat low.
  4. At this point add the butterbeans. We add the butterbeans a little later as they can break down if they’re cooked for too long.
  5. Allow to simmer for 20 minutes, or even longer if you can wait! Finish with a pinch of salt and pepper and serve with crusty bread.

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