Red Bean Stew

Since I am always being asked by my students at Aberdeen for easy-to-make and inexpensive recipes, I am revisiting a lot of those I cooked during my days of drink, debauchery, and destitution. This kidney bean and chorizo recipe is one such. You can either use the mild chorizo or, if you like the stronger flavor, use the full-strength one. The coloring of the dish is very good, and the poached eggs look fairly dramatic. In fact, I often think that the finished effect looks rather like a Velazquez painting.


  • 1 cup of dried red kidney beans, soaked overnight
  • 1 onion, chopped
  • A sprig of parsley, chopped
  • 3 tbsp olive oil
  • 4 tomatoes, peeled, seeded, and chopped
  • ½ tsp paprika
  • 4 oz air-dried chorizo, cut into thick slices
  • Salt and freshly ground pepper
  • 4 eggs
  • 5 thin slices of homemade bread


    Boil the beans in unsalted water for 10 minutes, then cook until tender. Do not let them break up.

    Meanwhile, fry the onion and parsley in the olive oil. When the onion has softened and started to color, add the tomatoes and the paprika. Stir and allow to cook a little longer.

    Drain the beans, reserving the cooking liquid. Add the beans, the chorizo, and a little of the bean cooking liquid to the tomato mixture. Season with salt and pepper. Cook until thickened and the sausage is completely heated through.

    Just before serving, poach the eggs in the bean stew. Put the bread slices in a tureen.

    Remove the eggs from the stew and pour the beans on top of the bread, then return the eggs to the stew.