Chorizo, red pepper, butter bean & tomato stew by James Lowe

"This is a very satisfying dish, it works in the summer or the winter. In summer just eat at a cooler temperature and wilt in some spring cabbage at the end. Let it down with a splash of water and finish by grating lemon zest and giving a big drizzle of olive oil all over it." James Lowe, @lyleslondon

Equipment: S2 Casserole


  • Chorizo x 6 sausages
  • Olive oil x 100ml
  • Finely diced red peppers x 2
  • Finely diced white-skinned onion x 2
  • Glass white wine x 1
  • Sherry vinegar x 30ml
  • Chopped tomatoes x 1 tin
  • Chicken stock x 150g
  • Butter beans (cooked) x 1 jar
  • Parsley x 1 handful
  • Lemon x 1


Cut the chorizo into bite-sized pieces and fry in the casserole pot until they have picked up colour all over. Once coloured, transfer to a bowl on the side and add the diced red peppers to the pot. Fry them for 2 minutes, just to pick up a little colour.

Tip the peppers onto the chorizo and add the diced onions and a pinch of salt. If the pan looks dry then add another 50ml olive oil. Put the lid on and sweat the onion for at least 30 minutes. You are trying to make them as sweet as possible. Stir them every 5 minutes but keep the lid on while they cook.

Once softened, sweet and translucent pour in the white wine and sherry vinegar and boil for 20 seconds. Add back the peppers and the chorizo along with the tinned chopped tomatoes and chicken stock. Bring these up to a boil and then simmer for 30 minutes with the lid off. Now add the butter beans and continue to cook for another 10 minutes.

Time for the final seasonings - have a taste of the stew, could it be sweeter? Sharper? More salt? To make changes, maybe add a pinch of brown sugar, a bit more salt, a splash of sherry vinegar - your call, but always taste something when you think you’re done and then again when you’re going to serve. Adding seasoning doesn’t mean you’ve not cooked something correctly, it’s part of the process.

When it’s ready to go finely chop a big handful of parsley and stir in. Zest a lemon over the top and pour a generous amount of of olive oil.


Photos by @darcyjward