Three Bean
Chorizo Stew

The smokiness from this dish satisfies all the senses. Serve with rustic biltong bread to soak up the stew flavours. Download the recipe card in the gallery at the bottom of the page #CMSUnplugged


1 large Red Pepper
1 tray of small Tomatoes
2 Tbsp. Vegetable Oil of choice
2 Onions, finely chopped
400g Chorizo Sausage [smoky or spicy], sliced
1 tsp. Smoked Paprika
3 cloves of Garlic
½ cup Castle Milk Stout
1 x 400g Tin or Box of Tomato Puree
1 Tin of Chickpeas
1 Tin Cannellini or Borlotti Beans
1 Tin Butter Beans
Salt & ground Black Pepper, to taste
Juice of a whole Lemon
½ cup Parsley, to garnish


Cut the red pepper in half, remove seeds and rub both the red pepper and whole baby tomatoes in oil.
Place red pepper and tomatoes in oven to grill, skin side up, till charred and skin has burst open.
Then remove from oven and let cool before peeling off the skin of the red peppers and cutting into strips. Leave the tomatoes as is.

Thinly cover a thick-bottomed pot with 2 tablespoons of oil. Sweat the onion and garlic till translucent, but not browned.
Cut the chorizo into bite sized discs and add to the pot, fry until it begins to stick, then add Castle Milk Stout 1 tablespoon. at a time into the pot to deglaze and continue till the onion is carameliszed.
Add tomato puree and season with paprika, salt and black pepper to taste.
Add the red pepper strips, then all 3 tins of beans [rinsed in a colander] to the pot.
Check the seasoning and adjust if necessary.
Allow to simmer for 30 minutes on medium heat,. sStirring to prevent sticking at the bottom.

Add the roasted baby tomatoes, squeeze in the juice of a whole lemon and sprinkle with parsley just before serving.

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