One Pan Chorizo and Butter Bean Stew

Our One pan chorizo and butter bean stew is deliciously healthy, vegetable packed and bursting with flavour. Using butter beans and black beans, provides a great source of protein, and a wide variety of vegetables packs in the flavours, textures and nutrients, while the chorizo and chilli oil give this dish bags of extra flavour, warmth and comfort for these colder days.

This recipe uses our Mellow Yellow Rapeseed Oil and Mellow Yellow Chilli Oil which is low in saturated fat and high in Omega 3 and vitamin E. Simply click here to find your nearest stockist of our products.


3tbsp Mellow Yellow Rapeseed Oil
190g chorizo, diced
1 large red onion, sliced
2 peppers (1 red, 1 yellow), sliced
1/2 medium butternut squash, peeled and diced into small cubes (approx. 1.5cm)
1 aubergine, diced into cubes (approx. 1.5cm)
400g tin black beans
400g tin butter beans
2 x 400g tin chopped tomatoes
400ml chicken or vegetable stock
Drizzle Mellow Yellow chill oil
Fresh parsley, one handful, roughly chopped
Salt and black pepper


Heat the Mellow Yellow cold pressed rapeseed oil in a large sauce pan on a medium heat, add the chorizo and fry for a couple of minutes.

Add the sliced onion and peppers. Stir and cook for 5 minutes. Add the butternut squash and aubergine, stir and cook with the lid on for a further 5 minutes.

Pour in the chopped tomatoes, vegetable or chicken stock, butter beans and black beans. Stir well and cover with a lid and let is simmer for around 30 minutes, stirring occasionally, until all the vegetables are well softened.

Once cooked, season to taste and drizzle with Mellow Yellow Chilli Oil, add the freshly chopped parsley. Stir and serve with an extra sprinkle of parsley (optional).

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