Pancetta, Butter Bean and Chorizo One-Pot
Pancetta, Butter Bean and Chorizo One-Pot



  • 2 tbsp olive oil
  • 1 chopped red onion
  • 200g pancetta, cubed
  • 100g chopped chorizo
  • 1 tbsp smoky chipotle paste
  • 400g tin of chopped tomatoes
  • 1 tsp red wine vinegar
  • 200ml chicken stock
  • A few thyme sprigs
  • 1 bay leaf
  • 2 x 400g tins of butter beans, drained
  • Chopped coriander
  • Gently fry the red onion in the oil until softened, then remove from the pan and replace with the chopped pancetta and chorizo. Fry the meat until crisp, then return the onion to the pan with the chipotle paste, red wine vinegar, chopped tomatoes, stock, thyme and bay. Season well and simmer for 40 mins.
  • Stir in the butter beans, and cook for about 5 mins more. Scatter with coriander, and serve immediately.
50 mins
4 serving

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