Chorizo and bean casserole

Avg. user rating

Not rated yet

Rate this recipe

Prep time:

Cook time:

Serves: 4

By thatgirlsevil



  • 30g tomato puree

  • 410g chopped tomato

  • 0.5 tsp smoked paprika

  • 0.5 tsp cayenne pepper

  • 1 splash red wine (if any leftover)

  • 410 gs tin kidney beans

  • 2-3 cloves garlic crushed

  • 200g chorizo peeled and chopped into chunks

  • 1 medium red onion chopped

  • 1-2 OXO cubes (to taste)

  • 410g chickpeas

  • 1 splash Worcestershire sauce

  • 1 pinch fresh herbs eg basil, coriander


  1. Throw the chorizo into a hot pan without oil and fry off until almost blackened at the edges (but not burnt) and crisp.
  2. Turn the heat down and leave for a couple of minutes until the oil (produced by the fatty chorizo) has cooled down a little.
  3. Add the red onion and garlic and fry for another couple of minutes until soft and tasty looking.
  4. Add smoked paprika, cayenne, oxo cube(s) and leave for another minute.
  5. Then add tomatoes, Worcestershire sauce, tomato puree, optional red wine and any other extras.
  6. Leave on a low heat for another 30 minutes and then add the drained and rinsed beans about 5 minutes before you plan on serving.
  7. Mix well and whack the heat up a touch.
  8. Top with a fresh herb of your choice such as basil or coriander and serve alongside crusty bread and low fat soured cream and chive dip.

Handy Hint

All the tinned vegetables and beans can be value tins, it's very hard to tell the difference due to the strong flavours of the chorizo and spices.
Experiment with the recipe by adding bits from your fridge and pantry. I have added bovril, olive paste, red pesto, balsamic vinegar and many other things before now.
Bulk out the recipe by adding an additional tin of tomatoes and veggies such as mushrooms or peppers or even another type of beans if you are being thrifty!

Additional Information

  • Make Ahead

  • Kids can help

  • Budget

  • Main Course

  • Dairy Free

  • Nut Free

  • Egg Free

This recipe has not been rated.

Rate this recipe

Your comments

  • thatgirlsevil 12/04/11 12:47

    My 3YO loves it mixed in with some pasta.