Packed with creamy butter beans and spicy chorizo, this easy slow cooker bean stew is a true celebration of bold flavours and vibrant colours. Topped with crunchy pine nuts, fresh basil, and dollops of pesto, it brings a taste of Spain to your table that is perfect for any season. Whether you’re craving something hearty and comforting on a cold winter’s evening or a lighter dish during the warmer months. This stew works beautifully all year round.
One of the first things you’ll notice when serving up your slow cooker butter bean stew is the beautiful array of colours. The rich reds from the chorizo and pesto, the bright green from the basil, and the creamy white butter beans all come together to create a visually stunning dish that’s as pleasing to the eyes as it is to the palate. This stew isn’t just about looks, though. It’s packed with goodness and surprisingly low in calories. Making it a healthier choice for a filling meal without compromising on taste.
So what’s even better is that this butter bean stew makes for excellent leftovers. The flavours meld and develop even further overnight, making it a fantastic option for lunch the next day. You can enjoy it as a standalone meal, but it also pairs wonderfully with crusty bread to soak up all the delicious juices. Alternatively, it works well as a warm salad when served alongside other sharing plates. Making it a versatile dish for family gatherings or dinner parties.
You can find this slow cooker bean stew with pesto and chorizo on page 85 of The Ultimate Slow Cooker Cookbook.
PREP 5 minutes
COOK 6 hours on low or 3 hours on high
SERVES 4-6 people
KIT you will need a slow cooker.
Ingredients for slow cooker bean stew
250g of chorizo, chopped
2 x 400g tins of butter beans, drained and rinsed (or use dry beans that have been soaked in water overnight)
2 x 400g tins of chopped tomatoes
1 red onion, peeled and finely sliced
1 teaspoon of piri-piri sauce
A teaspoon of smoked paprika
sea salt and freshly ground black pepper
To serve:
4 to 6 tablespoons of green pesto
100g of Parmesan cheese, grated
a handful of fresh basil leaves, chopped
a small handful of pine nuts
A drizzle of olive oil
4 to 6 slices of focaccia bread
Method
Begin by gathering all your prepared ingredients and making sure everything is ready to go. This could include chopped vegetables like carrots, celery, and onions, protein such as sausage or chicken, canned items like tomatoes or butterbeans, and flavourings like garlic, stock, herbs, and spices. If you’re using canned beans or tomatoes, be sure to drain and rinse them beforehand to reduce any excess salt or brine. Once everything is prepped, simply add it all straight into the bowl of your slow cooker.
There’s no need to pre-cook anything, just toss everything in! Slow cookers are designed to gently cook your ingredients together over time, allowing all the flavours to blend beautifully. Once your ingredients are in, season well with sea salt, freshly ground black pepper, and any spices your recipe calls for. Smoked paprika, thyme, rosemary, or chili flakes all work wonderfully in a hearty stew.
Give everything a good stir to combine and evenly distribute the seasoning and liquids. This ensures a consistent flavour and texture throughout your dish.
Then pop the lid on your slow cooker and let it do its thing. Cook on low for around 6 hours, or on high for about 3 hours, until all the vegetables are tender and the flavours have melded into a rich, warming stew.
When it’s ready, ladle the butterbean stew into bowls and finish with a generous spoonful of green pesto, a scattering of grated Parmesan cheese, and a few fresh basil leaves. So sprinkle over some toasted pine nuts for a lovely crunch. And finish with a drizzle of good-quality olive oil.
Serve your stew with warm slices of focaccia or crusty bread. Perfect for soaking up all those delicious, herby juices. It’s comforting, hearty, and full of flavour.
Tips for Slow Cooker Bean Stew
1. Use a mix of beans
Combining different types of beans (like kidney, cannellini, black beans, or butter beans) adds texture, colour, and a variety of flavours to your stew. Canned beans are convenient, but make sure to rinse them well to remove excess salt.
2. Soften your aromatics first (optional but recommended)
For deeper flavour, sauté onions, garlic, and any spices in a pan before adding them to the slow cooker. This extra step helps develop a richer base.
3. Don’t skip the seasoning
Beans absorb a lot of flavour, so be generous with herbs, spices, and seasoning. Paprika, cumin, thyme, rosemary, and bay leaves all work beautifully. Add salt toward the end to prevent the beans from toughening (if using dried).
4. Add hearty veg
Carrots, sweet potatoes, squash, and bell peppers all hold up well to long cooking times and help bulk out the stew with natural sweetness and colour.
5. Keep the liquid in check
Slow cookers don’t allow moisture to evaporate, so don’t overdo it on the liquid. You want a thick, hearty stew, not a soup.
6. Add greens at the end
Stir in spinach or kale in the last 15–30 minutes so they retain colour and nutrients.
7. Finish with a splash of acid
Right before serving, add a dash of vinegar or a squeeze of lemon juice to brighten up the flavours and balance the richness.
8. Great for batch cooking
Bean stew freezes and reheats well. So make a big batch for easy midweek meals.
Similar recipes
So if you like this easy slow cooker bean stew, you might also like my simple slow cooker cowgirl stew, the slow cooker beef stew or my slow cooker hot pot recipe.
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