Smoky butter beans with chorizo and spinach
Render cured Spanish chorizo, then simmer butter beans in its paprika-rich oil for a glossy, lightly thickened sauce. Tender spinach and a splash of sherry vinegar balance the creamy beans and smoky, savoury chorizo.
Advert
Let’s get cooking.
Cook mode
Scale servings, tick off ingredients, and run step timers without losing your place.
Servings
Originally developed for 2 servings.
Ingredient checklist
Method
- No timer needed
Drain and rinse the butter beans. Remove any inedible chorizo casing and cut the chorizo into 5 mm slices or half-moons. Slice the garlic; wash and thoroughly dry the spinach, roughly chopping large leaves. Measure the paprika and prepared stock, keeping the stock beside the hob so you can add it quickly.
- No timer needed
Put the olive oil and chorizo in the sauté pan over medium-low heat. Cook for 5–7 minutes, turning occasionally, until the edges are lightly browned and red oil has been released. Do not fry until crisp; lower the heat if the fat starts smoking.
- No timer needed
Add the garlic and cook for 30–45 seconds, until fragrant but not browned. Stir in the smoked paprika for about 10 seconds, then immediately pour in the stock to stop the spices scorching.
- No timer needed
Add the beans and bring to a gentle simmer, allowing 1–2 minutes. Crush approximately 60 g of the beans—about a heaped spoonful—against the side of the pan to thicken the sauce, leaving the rest intact.
- No timer needed
Simmer uncovered over medium-low heat for 8–10 minutes, stirring gently a few times. The beans should be hot throughout and lightly coated in sauce, with some liquid still pooling between them. If the sauce thickens too quickly, add the water in 15 ml increments, using only as much as needed. Avoid a vigorous boil, which can break up the beans.
- 02:00
Fold in the spinach in two additions, letting the first handfuls soften enough to make room for the rest. Cook for 2–3 minutes after adding it, until the leaves are wilted and tender and the dish is steaming hot. If the spinach leaves the sauce watery, simmer uncovered for another 1–2 minutes.
- No timer needed
Turn off the heat and stir in 2.5 ml sherry vinegar. Taste and add up to the remaining 2.5 ml if the sauce needs more brightness. Add the black pepper and salt only if needed: the chorizo and stock may provide enough. Divide between two shallow bowls and serve immediately with 60 g crusty bread per person.
Chef tips
- Keep the measured stock within reach before adding the garlic and paprika. If either turns black or smells acrid, restart rather than trying to disguise the bitterness.
- For a thin sauce, crush a few more beans or simmer uncovered briefly. For a dry sauce, add water a little at a time; aim for a glossy coating with a little liquid between the beans.
- Use only ready-to-eat cured chorizo for this method. Raw cooking chorizo needs a different cooking stage and is not a direct substitution.
- Fresh spinach should be well dried. If using frozen spinach instead, follow its packet cooking instructions rather than relying on the brief wilting stage.
- A much wider pan evaporates liquid faster; watch the sauce and add water sooner. A narrow saucepan may need longer to reduce.
Equipment check
- 24–26 cm sauté pan, approximately 2 litres in capacity
- Sieve
- Chopping board and knife
- Measuring jug and measuring spoons
- Wooden spoon or silicone spatula
Tags
Behind the dish.
Overview
This Spanish-style one-pan dish makes two substantial portions with bread. Lightly brown the chorizo to release its paprika-rich fat, then crush a small portion of the beans to thicken the sauce without losing their creamy, intact texture. Cook uncovered on the hob; no oven or advance preparation is needed.
Ingredient notes
Use ready-to-eat cured Spanish chorizo containing smoked paprika, not raw cooking chorizo. Two 400 g tins of butter beans should supply roughly 460–500 g drained beans; cannellini beans can replace them at the same drained weight. Choose sweet smoked paprika rather than hot.
Make the low-salt stock according to its packet instructions: do not use a whole stock cube for just 150 ml unless the label specifies that dilution. Red wine vinegar can replace sherry vinegar. Bread usually contains wheat/gluten; stock may contain celery or gluten, chorizo may contain milk, and vinegar may contain sulphites. Check labels, including any substitutions.
Serving & storage
Serve immediately in shallow bowls with crusty bread for the sauce. Refrigerate leftovers in shallow portions within 2 hours, at 5°C or colder, and use within 48 hours or freeze sooner. Thaw frozen portions in the fridge and reheat only once until steaming hot throughout, adding a little water to loosen the sauce. Store bread separately.
Related recipes
Patatas bravas with spicy tomato sauce
◷ 75 minmedium
Golden, shallow-fried potato chunks with fluffy centres and a thick tomato sauce sharpened with sherry vinegar, garlic, smoked paprika and cayenne. Makes four tapas or side portions; allow about 75 minutes.
Oct 15
Pan-browned Albóndigas in Tomato Sauce
◷ 80 minmedium
Tender Spanish beef-and-pork meatballs, pan-browned and gently finished in a thick, spoonable tomato sauce, served with crusty bread. Allow about 1 hour 20 minutes, plus additional simmering and temperature checks if needed.
Oct 5
Tortilla española with onion
◷ 65 minmedium
Potatoes and onion gently cooked in olive oil, folded into eggs, then pan-cooked and flipped into a golden tortilla with a tender, fully set centre. Allow about 65 minutes, including resting; serve warm or at room temperature.
Oct 3