Smoky Chorizo and Tomato Beans

Anyone that knows me knows that I don’t love beans. But I want to! And much like with mushrooms, olives and aubergines, I know I can get there. It’s just about finding ways of enjoying them, and it makes sense to start with flavours I know and love. The beans are cooked with garlic, lemon and rosemary, before being topped with smoky, jammy tomatoes and chorizo. It’s easy, quick and makes for a delicious weeknight dinner alongside some crusty bread.

  • Author: zenak
  • Prep Time: 10 minutes
  • Total Time: 45 minutes
  • Yield: 4 1x


  • extra-virgin olive oil
  • 4 small shallots, thinly sliced
  • 2 large garlic cloves, thinly sliced
  • 4 sprigs fresh rosemary, leaves finely chopped
  • 1 lemon, zest and juice
  • 2 x 400g tin good-quality butter beans
  • 120g cooking chorizo
  • pinch of chilli flakes
  • 350g cherry or baby plum tomatoes
  • small handful fresh parsley, finely chopped
  • crusty bread, to serve


  1. Heat a generous splash of olive oil in a medium frying pan or saucepan set over a medium heat. Add the shallots, season with salt and pepper and cook, stirring occasionally, until softened, around 5 minutes.
  2. Add the garlic, rosemary and lemon zest and cook for a further minute, then add the butter beans and their bean water. Season with salt and pepper, stir to combine and cook for 30 mins, or until most of the liquid is reduced.
  3. Meanwhile, remove the chorizo casing and crumble it up into a separate, cold frying pan. Add a splash of olive oil and set the pan over a medium heat.
  4. Cook, stirring occasionally, until the chorizo begins to crisp, then add the chilli flakes and cook for 1 minute. Add the tomatoes, season with salt and pepper and cook, stirring occasionally, until the tomatoes begin to break down and a jammy sauce forms, around 15 minutes.
  5. Back to the beans. Add the lemon juice, adjust the salt level to your liking and stir to combine.
  6. Plate up the beans, top with the jammy tomatoes and chorizo and some fresh parsley, then serve alongside some crusty bread. Enjoy!

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Melanie Cates
5 months ago

I made this for my family and even my picky eater son loved it…. He says that this is his new favorite!