Dinner · Croatian

Croatian Bean Stew with Chorizo

Sofia Romano

Recipe by Sofia Romano

Pasta & Mediterranean · October 11, 2026

This is the kind of pantry-friendly stew that comes together from canned beans and a few aromatics, then simmers into something hearty and smoky. The chorizo does the heavy lifting on flavor, so you get a rich, satisfying pot with barely any fuss. Even better, it tastes great the next day.

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Croatian Bean Stew with Chorizo

Why you'll love this

  • Comes together from mostly pantry staples
  • Smoky chorizo gives it big flavor with little effort
  • One pot means easy cleanup
  • Tastes even better reheated the next day

EveryDayMeal recipe

Croatian Bean Stew with Chorizo

Prep
10m
Cook
25m
Total
35m
Serves
4
Level
Easy

Ingredients

  • 2 cans (15 oz each) cannellini beans, drained and rinsed
  • 3 tablespoons vegetable oil
  • 2 cups chopped tomatoes (fresh or canned)
  • 5 shallots, chopped
  • 2 cloves garlic, minced
  • a pinch fresh parsley, chopped
  • about 1 pound chorizo, chopped

Equipment

  • Large skillet or pot
  • Cutting board
  • Sharp knife
  • Colander for draining beans

Instructions

  1. Heat the vegetable oil in a large skillet or pot over medium heat until it shimmers, which means it is hot enough to cook the aromatics without them sitting in cold oil.
  2. Add the chopped shallots and garlic and saute until soft and fragrant, about 4 to 5 minutes, so they turn sweet instead of sharp.
  3. Stir in the chopped tomatoes and cook for another 3 to 4 minutes until they start to break down and form a loose sauce.
  4. Add the drained beans and the chopped chorizo, stirring gently so the beans stay whole and everything gets coated in the tomato base.
  5. Lower the heat and let it simmer for 20 minutes, so the chorizo releases its smoky, paprika-rich oil and the flavors blend. Alternatively, transfer everything to an oven-safe dish and bake at 350 degrees F for 30 minutes.
  6. Taste and adjust, then scatter the chopped parsley over the top just before serving for a fresh finish.

Tips from the kitchen

  • Use a good quality chorizo, since it carries most of the flavor in this stew. A smoked Spanish style chorizo works beautifully.
  • If the stew looks too thick, splash in a little water or broth to loosen it up during the simmer.
  • Let it rest a few minutes off the heat before serving so the beans soak up the sauce.

Estimated nutrition per serving: 520 cal · 27g protein · 34g carbs · 31g fat

Make it your own

  • Swap cannellini beans for great northern or navy beans.
  • Add a handful of chopped kale or spinach in the last 5 minutes for extra greens.
  • Stir in a pinch of smoked paprika if your chorizo is mild.

Storing & make-ahead

Store cooled leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop with a splash of water. It also freezes well for up to 3 months.

Good to know

Can I use dried beans instead of canned?
Yes, just soak and cook them until tender first, then use about 3 cups of cooked beans in place of the 2 cans.
What kind of chorizo should I use?
A firm, cured Spanish style chorizo works best here. If you use fresh Mexican chorizo, brown it fully before adding the beans.
Can I make this vegetarian?
Yes, skip the chorizo and add smoked paprika plus a splash of olive oil for that smoky depth.
Why is it better the next day?
Resting lets the beans absorb the smoky tomato sauce and the flavors deepen as they sit.

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