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White Beans Chorizo Marinated Tomatoes

Section: Satisfying Main Dishes for Every Occasion

This hearty one-pan dish combines creamy cannellini beans with crispy Spanish chorizo and quick-marinated cherry tomatoes. The tomatoes and onions marinate in sherry vinegar while the chorizo cooks, creating layers of flavor. Cooking the beans in the rendered chorizo oil infuses them with rich, smoky taste, while smoked paprika adds depth. Fresh parsley transforms from garnish to key ingredient, providing brightness and color to this satisfying 25-minute meal.

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Published By Ioana
Updated on Sat, 16 Aug 2025 16:25:54 GMT
A bowl of food with white beans, chorizo, tomatoes, and onions. Bookmark
A bowl of food with white beans, chorizo, tomatoes, and onions. | ioanacooks.com

This dish of white beans and chorizo with quick marinated tomatoes and onion is a one pan wonder that turns everyday ingredients into a vibrant meal. It balances smokiness from chorizo, creaminess from beans, and brightness from fresh herbs and marinated vegetables.

The first time I made this, I was short on time but wanted something comforting. It amazed me how quickly it came together and still tasted like something you would linger over with friends and good bread.

Ingredients

  • White beans: canned cannellini are creamy and hold flavor well choose beans that are firm and not mushy
  • Spanish chorizo: adds a smoky savory punch cured chorizo works best for depth of flavor
  • Cherry tomatoes: bring juicy sweetness and acidity choose ripe firm ones for the best texture
  • Red onion: sharp and colorful once marinated it mellows and adds crunch
  • Sherry vinegar: brightens and balances the richness look for a Spanish variety for authenticity
  • Garlic: gives aromatic depth mince fresh cloves for the best result
  • Smoked paprika: ties the beans to the chorizo with extra smokiness opt for Spanish paprika if possible
  • Fresh parsley: adds freshness and color use a full cup for a bold herbal finish
  • Extra virgin olive oil: provides gloss and richness a good quality oil makes a difference
  • Salt and pepper: season the whole dish and sharpen the flavors
  • Water: helps loosen the pan juices into a silky sauce

Step by Step Instructions

Marinate the Vegetables:
Whisk sherry vinegar olive oil salt and pepper in a bowl. Add quartered cherry tomatoes and thinly sliced red onion tossing well. Let them sit to soften and release juices while you prepare the chorizo.
Brown the Chorizo:
Heat olive oil in a large skillet over medium high heat. Add the chorizo pieces and cook until browned and crisp at the edges. This releases flavorful fat that will coat the beans. Transfer the chorizo to a plate but keep the oil in the pan.
Cook the Beans and Garlic:
Lower the heat to medium and add minced garlic to the chorizo oil. Stir just until fragrant then add the drained white beans smoked paprika and salt. Cook until the beans are warmed through and take on the flavor of the oil.
Deglaze the Pan:
Remove the skillet from heat and pour in water. Scrape up any browned bits from the bottom which deepen the sauce. This keeps the mixture glossy and prevents sticking.
Combine Everything:
Add the marinated tomato onion mixture and the crisped chorizo back into the skillet. Stir in chopped parsley and finish with a drizzle of olive oil. Serve warm with bread to soak up the sauce.
A dish of white beans and chorizo with quick marinated tomatoes and onion. Bookmark
A dish of white beans and chorizo with quick marinated tomatoes and onion. | ioanacooks.com

My favorite part of this recipe is the parsley. Using it in such a generous amount makes the dish feel alive with freshness instead of just being a garnish on top. It reminds me of summer meals eaten outdoors with family when herbs were always picked fresh from the garden.

Storage Tips

Leftovers keep well for up to three days in the refrigerator. Reheat gently on the stovetop with a splash of water or broth to keep the beans saucy.

Ingredient Substitutions

If Spanish chorizo is not available smoked sausage or andouille can stand in though the flavor will shift slightly. Great northern or navy beans can replace cannellini if needed. Red wine vinegar can substitute for sherry vinegar in a pinch.

Serving Suggestions

This dish is excellent with crusty bread to scoop up the juices. Pair it with a crisp green salad or roasted vegetables for a complete dinner. A glass of Spanish red wine is a natural match.

Cultural Note

Bean and sausage dishes are traditional across Spain where cured chorizo and legumes are staples. This recipe is a streamlined modern take capturing the essence of those rustic stews in a quicker weeknight form.

A dish of white beans and chorizo with quick marinated tomatoes and onion. Bookmark
A dish of white beans and chorizo with quick marinated tomatoes and onion. | ioanacooks.com

Frequently Asked Questions About Recipes

→ Can I substitute Mexican chorizo for Spanish chorizo?

Spanish-style dry-cured chorizo is essential for this dish. Mexican chorizo has different moisture content and will change the texture and cooking method significantly.

→ How long should I marinate the tomatoes and onions?

The quick marinade only needs the time it takes to cook the chorizo, about 4-6 minutes. This brief marinating draws out the tomatoes' sweetness and mellows the onion's sharpness.

→ What type of beans work best for this dish?

Cannellini beans are ideal because of their creamy texture and ability to absorb the chorizo flavors. Great Northern or navy beans can substitute if needed.

→ Why add water to the skillet at the end?

The water helps loosen the dish and creates a light sauce that brings all the components together. It also helps scrape up any flavorful browned bits from the pan.

→ How much parsley should I really use?

A full cup of coarsely chopped parsley is essential - it's not just a garnish but a key ingredient that provides crucial freshness and color balance to the rich dish.

→ Can I prepare this dish ahead of time?

This dish is best served immediately while warm. The textures and flavors are optimal when freshly prepared, though leftovers can be gently reheated with a splash of olive oil.

White Beans Chorizo Marinated Tomatoes

Creamy white beans with crispy chorizo and quick-marinated tomatoes, ready in just 25 minutes for busy weeknights.

Time Needed to Prep
10 minutes
Cooking Duration
15 minutes
Overall Time
25 minutes
Published By: Ioana

Category of Recipe: Main Dishes

Preparation Difficulty: Easy to Make

Type of Cuisine: Spanish

Number of Portions: 4 How Many It Serves

Dietary Preferences: No Gluten, Dairy-Free Suitable

Ingredients You'll Need

→ Marinade Components

Ingredient 01 3 tablespoons sherry vinegar
Ingredient 02 3 tablespoons extra-virgin olive oil
Ingredient 03 1/8 teaspoon table salt
Ingredient 04 1/4 teaspoon black pepper

→ Vegetables

Ingredient 05 12 ounces cherry tomatoes, quartered
Ingredient 06 1/2 red onion, sliced thin
Ingredient 07 3 garlic cloves, minced

→ Proteins & Beans

Ingredient 08 6 ounces Spanish-style chorizo sausage, cut into 1/2-inch pieces
Ingredient 09 2 (15-ounce) cans cannellini beans, rinsed

→ Finishing Elements

Ingredient 10 1/4 cup extra-virgin olive oil for cooking
Ingredient 11 1/4 teaspoon smoked paprika
Ingredient 12 1/2 teaspoon table salt
Ingredient 13 1/4 cup water
Ingredient 14 1 cup coarsely chopped fresh parsley

Steps to Follow

Step 01

In a medium bowl, whisk together sherry vinegar, 3 tablespoons olive oil, 1/8 teaspoon salt, and pepper. Add quartered cherry tomatoes and sliced red onion, tossing to coat. Set aside to marinate while preparing the chorizo.

Step 02

Heat remaining 1/4 cup olive oil in a large skillet over medium-high heat until shimmering. Add chorizo pieces and cook, stirring frequently, until well-browned and crispy on all sides, 4 to 6 minutes. Transfer chorizo to a paper towel-lined plate, leaving the rendered oil in the skillet.

Step 03

Reduce heat to medium and add minced garlic to the chorizo oil. Cook until fragrant, about 30 seconds. Add rinsed cannellini beans, smoked paprika, and remaining 1/2 teaspoon salt. Stir to combine and cook until beans are heated through, 2 to 4 minutes, stirring occasionally.

Step 04

Remove from heat and add water to skillet, scraping up any browned bits. Return crisped chorizo to the pan and add the marinated tomato mixture along with any accumulated juices. Stir in chopped parsley and remaining olive oil, combining gently. Serve immediately with crusty bread.

Extra Tips

  1. Spanish-style dry-cured chorizo is essential for proper flavor and texture; avoid substituting with Mexican chorizo which has different moisture content.
  2. Quick-marinating the tomatoes and onion while the chorizo cooks helps draw out natural sweetness and mellows the onion's sharpness.
  3. Using the rendered chorizo oil to cook the beans infuses the entire dish with rich, meaty flavor throughout.
  4. A full cup of parsley transforms from garnish to key ingredient, providing essential freshness and color balance.

Tools You'll Need

  • Large 12-inch skillet or wide sauté pan
  • Medium mixing bowl for marinating
  • Sharp chef's knife for vegetable preparation
  • Slotted spoon for transferring chorizo
  • Measuring spoons and cups