Bean & Chorizo Stew | Dorothy Lane Market
Dorothy Lane Market

Bean & Chorizo Stew

PREP TIME 15 mins
COOK TIME 20 mins
SERVINGS 4
Chef Carrie Walters
  • POSTED Jan 6th, 2026
  • BY Chef Carrie Walters

INGREDIENTS

  • 2½ Tbsp Vera Jane’s Extra-Virgin Olive Oil
  • ¼ cup white onion, minced
  • 1 cup cured Spanish chorizo, diced
  • 2 garlic cloves, minced
  • 3 cups chicken or vegetable stock
  • 1 cup puréed tomato
  • 2 cups cooked Rancho Gordo King City Pink Beans, or other mild heirloom beans
  • Salt and pepper to taste
  • 3 corn tortillas, cut into strips
  • 3 Tbsp olive oil or vegetable oil for frying
  • Minced fresh cilantro or parsley for garnish

INSTRUCTIONS

1
In a soup pot over medium heat, warm olive oil.
2
Add onion and chorizo and cook, stirring often, until onion is soft, about 5 minutes.
3
Add garlic and continue to cook for a minute or two.
4
Stir in stock, tomato, and beans; simmer until heated through, about 10 minutes. Add salt and pepper to taste.
5
While soup is simmering, heat 3 tablespoons of oil in a skillet over medium heat and fry the tortilla strips until crisp, about 2 minutes. Remove and let rest on a paper towel.
6
Serve soup topped with tortilla strips and fresh herbs.

IN THIS RECIPE

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Bean & Chorizo Stew

PREP TIME 15 mins
COOK TIME 20 mins
SERVINGS 4

INGREDIENTS

  • 2½ Tbsp Vera Jane’s Extra-Virgin Olive Oil
  • ¼ cup white onion, minced
  • 1 cup cured Spanish chorizo, diced
  • 2 garlic cloves, minced
  • 3 cups chicken or vegetable stock
  • 1 cup puréed tomato
  • 2 cups cooked Rancho Gordo King City Pink Beans, or other mild heirloom beans
  • Salt and pepper to taste
  • 3 corn tortillas, cut into strips
  • 3 Tbsp olive oil or vegetable oil for frying
  • Minced fresh cilantro or parsley for garnish

INSTRUCTIONS

1
In a soup pot over medium heat, warm olive oil.
2
Add onion and chorizo and cook, stirring often, until onion is soft, about 5 minutes.
3
Add garlic and continue to cook for a minute or two.
4
Stir in stock, tomato, and beans; simmer until heated through, about 10 minutes. Add salt and pepper to taste.
5
While soup is simmering, heat 3 tablespoons of oil in a skillet over medium heat and fry the tortilla strips until crisp, about 2 minutes. Remove and let rest on a paper towel.
6
Serve soup topped with tortilla strips and fresh herbs.

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