Spanish White Bean, Chorizo and Bacon Stew

50 min | easy | high-protein

White bowl of Spanish-style stew with cannellini beans and thick slices of chorizo and bacon in a paprika-tomato broth, on a light wooden table with sliced crusty bread in the background.

Updated Apr 13, 2026

Prep Time	Cook Time	Total Time
15 min	35 min	50 min

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Introduction

This Spanish white bean, chorizo, and bacon stew is smoky, hearty, and deeply comforting with layers of rich tomato flavor.

Serve it as a cozy weeknight dinner, a simple make-ahead meal for guests, or a warming bowl on chilly game days.

Overhead view of a white bowl filled with Spanish-style white bean stew in a reddish-orange broth, with cannellini beans, rounds of chorizo, and bits of tomato, lightly sprinkled with herbs, on a whitewashed wooden table.

How to Make Spanish White Bean, Chorizo and Bacon Stew

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Prep the ingredients

Finely dice the onion, mince the garlic, slice the chorizo into rounds, and chop the bacon into small pieces.
Drain and rinse the cannellini beans under cool water, then set them aside to add later.
Brown the bacon and chorizo

Heat the olive oil in a large heavy pot or Dutch oven over medium heat.
Add the chopped bacon and cook, stirring often, until it is lightly crisp and the fat has rendered.
Stir in the sliced chorizo and cook until the edges are browned and fragrant, about 4 to 5 minutes.

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Sauté the aromatics and toast the spices

Use a spoon to remove excess fat if needed, leaving about two tablespoons in the pot.
Add the diced onion and a pinch of salt, then cook until softened and translucent, about 5 minutes.
Stir in the minced garlic and cook just until fragrant, about 30 seconds, so it does not burn.
Add the smoked paprika, sweet paprika, tomato paste, and chicken bouillon, stirring until the paste darkens slightly.
Build the stew base

Pour in the crushed tomatoes and chicken broth, then add the bay leaf and dried oregano.
Stir well, scraping the bottom of the pot to loosen any browned bits for extra flavor.
Add the beans and simmer

Add the rinsed cannellini beans to the pot and gently stir to combine them with the broth and sausage.
Bring the stew up to a gentle simmer, then reduce the heat to low.
Let it cook uncovered for 20 to 25 minutes, stirring occasionally, until the flavors meld and the broth thickens.

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Finish and serve

Taste the stew and season with salt and black pepper, keeping in mind the bouillon and bacon are already salty.
For a thicker texture, mash some beans against the side of the pot with a spoon and stir them in.
Remove the bay leaf and serve the stew hot, ideally with crusty bread for dipping.

Close-up of a white bowl filled with Spanish white bean stew in a red, paprika-tinted broth, showing plump cannellini beans and slices of browned chorizo, lightly garnished with green herbs on a rustic wooden table.

Substitutions

Use smoked kielbasa instead of Spanish chorizo: Smoked kielbasa still gives a meaty, smoky bite, though it is milder and less spicy than chorizo. Slice it the same way and brown it well so the stew keeps a deep, savory base.
Use turkey bacon instead of pork bacon: Turkey bacon cuts the richness and lowers the fat while still adding a pleasant smoky, salty note. Add an extra teaspoon of olive oil so it can crisp and leave enough flavor in the pot.
Swap cannellini beans with chickpeas: Chickpeas hold their shape better and give the stew a slightly nutty, hearty feel. They will not turn as creamy, but the broth stays rich and satisfying around them.

Tips

Brown the sausage deeply: Let the chorizo sit undisturbed for a minute or two so the edges caramelize instead of just steaming.
Choose the right pot: A heavy Dutch oven holds heat evenly, which prevents scorching and helps the stew simmer gently and consistently.
Adjust consistency at the end: If the stew feels thin, simmer it a few more minutes uncovered to reduce the liquid slightly. If it is too thick, splash in a little broth or water until it looks just right.
Control the salt carefully: Taste before salting because the bacon, bouillon, and chorizo all add a lot of seasoning already.
Make it ahead: This stew actually tastes better the next day because the beans soak up even more smoky, savory flavor.

Nutrition Facts ^*

Energy	682	kcal
Protein	44	g
Total Fat	38	g
Carbohydrates	39	g
Dietary Fiber	13	g

^* Approximate, per serving.
Data source: USDA FoodData Central.

FAQ

Can I use raw Spanish chorizo instead of cured chorizo?: Yes, but you need to cook it longer to make sure it is fully done and browned. Slice it, brown it thoroughly with the bacon, then continue with the recipe as written.
How can I make this stew less spicy?: Choose a mild chorizo or substitute half the chorizo with a mild smoked sausage. You can also reduce the smoked paprika and use a little more sweet paprika instead.
Can I freeze the leftovers?: Yes, this stew freezes well, though the beans may soften a little more after thawing. Cool completely, store in freezer containers, and reheat gently on the stove with a splash of broth.
What can I serve with this stew?: Crusty bread is the classic choice because it soaks up the flavorful broth beautifully. You can also serve it over rice, with a simple green salad, or alongside roasted vegetables.

Serving Suggestions

This hearty stew loves company from a bright green salad and a glass of Spanish red wine.

For a fun twist, finish each bowl with chopped parsley, lemon zest, and a drizzle of good olive oil.

You can even stir in a handful of baby spinach at the end for color and a little extra freshness.

Recipe by Eunice.
“I learned to cook by standing in my grandma’s kitchen, watching her turn simple ingredients into meals that fed our entire family. That’s where it started. Today, I create recipes for real life, real kitchens, and anyone who wants good food without overthinking it.” Read more.

Reviews

Brenda, Denver: Super yummy! — 5 ★

Eunice: Glad you enjoyed it, Brenda!
Debra, Greensboro: very good, cooked on stove top. — 5 ★

Eunice: So glad it worked well on the stovetop, Debra!