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Chorizo de Lugo Stew with White Beans and Greens

Name: Chorizo de Lugo Stew with White Beans and Greens
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4 servings
Cuisine: spanish
Ingredients: 14 oz Chorizo de Lugo, sliced into 1 cm thick rounds; 14 oz canned cannellini beans, drained and rinsed; 10.5 oz Swiss chard or kale, stems removed, leaves chopped; 1 ¼ cups yellow onion, finely diced; 1 ¼ cups red bell pepper, diced; 1 tbsp garlic, minced; 2 ¼ cups chicken or vegetable stock, low sodium; 1 tsp smoked paprika (pimentón de la Vera), sweet or bittersweet; ½ tsp sea salt, to taste; 1 tbsp extra virgin olive oil

A rustic Galician stew featuring authentic Chorizo de Lugo, a smoked, fermented sausage known for its balanced heat and deep paprika flavor. The sausage is simmered with creamy white beans and wilted greens, creating a hearty, one-pot meal that captures the essence of Spanish countryside cooking.

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Serves

Prep

20 min

Cook

45 min

Chorizo de Lugo Stew with White Beans and Greens — authentic Spanish recipe from Taste Meridian

A little context

Chorizo de Lugo is a Protected Geographical Indication (PGI) product from the province of Lugo in Galicia, northern Spain. Unlike the raw fresh chorizo found in many Latin American dishes, this variety is cured, smoked over beechwood, and ready to eat, though it shines when cooked in stews. Historically, this sausage was a staple for winter sustenance in the damp, cold climate of Galicia, often paired with local white beans (feijón) and kale (grelos). It is traditionally served as a tapa or the main course for a Sunday family dinner, representing the region's mastery of pork preservation.

Method

01
Render the Chorizo
Heat the olive oil in your Dutch oven over medium heat. Add the sliced Chorizo de Lugo in a single layer. Cook for 4-5 minutes until the edges are browned and the fat has rendered out, creating a flavorful base. Remove the sausage with a slotted spoon and set aside, leaving the rendered fat in the pot.
02
Sauté Aromatics
Add the diced onion and red bell pepper to the hot chorizo fat. Sauté for 6-8 minutes, stirring occasionally, until the vegetables are soft and translucent. Add the minced garlic and cook for another minute until fragrant.
03
Bloom the Paprika
Sprinkle the smoked paprika over the vegetable mixture. Stir constantly for 30 seconds to toast the spices, being careful not to burn them. This step releases the essential oils and deepens the color of the stew.
04
Simmer the Beans
Pour in the stock and stir to scrape up any browned bits from the bottom of the pot. Add the drained beans. Bring to a boil, then reduce the heat to low. Cover and simmer gently for 20 minutes to allow the flavors to meld.
05
Add Greens and Chorizo
Stir in the chopped chard or kale and return the reserved chorizo slices to the pot. If the liquid looks too thick, add a splash more stock or water. Cover and simmer for another 10-12 minutes until the greens are tender but still vibrant.
06
Season and Serve
Taste the broth before adding salt, as the chorizo and stock are often salty. Add the sea salt only if needed. Ladle into deep bowls, ensuring everyone gets a mix of beans, greens, and sausage. Serve immediately with crusty bread to soak up the rich broth.

Pro tips

✦Do not wash the Chorizo de Lugo; the surface fermentation and smoke are the flavor profile.
✦If using dried beans, they must be soaked for at least 8 hours and par-boiled before adding to this recipe.
✦For a richer texture, mash a few beans against the side of the pot before adding the greens.
✦The stew tastes even better the next day as the paprika flavors deepen.

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Equipment

Dutch Oven →Cast Iron →

Specialty ingredients

Pimentón →Smoked Paprika →

Substitutions

Chorizo de Lugo → Chorizo de Pamplona or high-quality smoked Spanish chorizo (Lugo is slightly firmer and smokier, but Pamplona works well in stews.)
Swiss chard/kale → Spinach or collard greens (Add spinach in the last 2 minutes; collard greens need 15 minutes.)
Cannellini beans → Lima beans or butter beans (These are traditional Galician alternatives (feijón).)

Storage

Store in an airtight container in the refrigerator for up to 4 days. The flavors improve overnight. Freeze in portioned containers for up to 3 months; thaw overnight in the fridge before reheating on the stove.