One-pot pancetta stew with butter beans and chorizo
- Published: 31 Mar 13
- Updated: 18 Mar 24
Simmer chorizo, butter beans and pancetta in a chipotle-spiced tomato sauce to make this hearty one-pot pancetta stew.
-
Serves 4
Advertisement
Ingredients
- 2 tbsp olive oil
- 1 red onion, finely chopped
- 200g cubed pancetta
- 100g chopped cured chorizo
- 1 tbsp chipotle paste
- 400g can chopped tomatoes
- 1 tsp white wine vinegar
- 200ml chicken stock (we like Knorr)
- Fresh thyme sprigs
- 1 bay leaf
- 2 x 400g tins butter beans, drained and rinsed
- Chopped fresh coriander
Advertisement
Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.
Method
- Heat the oil in a pan, add a finely chopped red onion and cook gently for 10 minutes until soft, then remove from the pan.
- Fry the cubed pancetta with the chorizo until crisp. Return the onion to the pan, stir in the chipotle paste, chopped tomatoes, white wine vinegar, chicken stock, thyme sprigs and bay leaf. Season well, then simmer for 30-40 minutes until the pancetta is soft.
- Stir in 2 x 400g tins butter beans, drained and rinsed, and cook for 5 minutes. Scatter with chopped fresh coriander, then serve.
Recipe continues after advertising
Advertisement
- Recipe from April 2013 Issue
Nutrition
Nutrition: per serving
- Calories
- 348kcals
- Fat
- 23.5g (7.4g saturated)
- Protein
- 17.5g
- Carbohydrates
- 13.6g (5.9g sugars)
- Fibre
- 5.3g
- Salt
- 3.1g
Buy ingredients online
Rate & review
Rate
Reviews
Save recipe
Chicken casserole recipes
Chicken, pancetta and bean stew with sage
A rustic Italian stew recipe that, with the first mouthful,...
-
Easy
Save recipe
Midweek meal recipes
Quick warm butter bean salad with chorizo
Butter beans are cooked in the juices of sherry-glazed chorizo,...
-
Easy
Subscribe to our magazine
Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.
Subscribe
Unleash your inner chef
Looking for inspiration? Receive the latest recipes with our newsletter