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Chorizo + Butter Bean Stew wit Poached Eggs
This recipe is from Lucy Tweed’s cookbook ‘Tender’. Lucy is an Australian food writer + stylist, and spent nine years as a food stylist at Donna Hay magazine.
“I realise I possibly sit in a minority group when I state this, but the fascination people have with a smoky baked bean does not sing the same song to my soul. However, this delightfully creamy, rich bean and chorizo stew hits all the benchmarks for what I want to see underneath the lacy whites and liquid gold yolk of a poached egg in the morning.”
Book Credit: Tender by Lucy Tweed is published by Murdoch Books, £20.00, www.murdochbooks.co.uk
Photo Credit: © Rob Palmer 2026
Ingredients
2 jars Queen Butter Beans – with their bean stock
2 tablespoons olive oil
2 chorizo sausages (about 250–300g in total), sliced into thick coins
1 brown onion, finely chopped
6 garlic cloves, finely chopped
1 teaspoon sweet paprika
2 tablespoons sherry vinegar
400ml chicken stock
100ml pouring cream
1 bunch flat-leaf parsley, finely chopped, plus extra whole leaves to serve
1 bunch oregano, leaves picked and finely chopped, plus extra to serve
salt
4 eggs
4 slices sourdough bread, grilled or toasted
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Directions
Heat the olive oil in a large deep frying pan over medium heat. Fry the chorizo until golden and the oil is tinted orange, about 10 minutes. Scoop out the chorizo and set aside, leaving the oil in the pan.
Add the onion to the pan and cook for 5–7 minutes until soft and translucent. Add the garlic and paprika and cook for 1 minute until fragrant. Splash in the sherry vinegar and stir quickly to deglaze the pan.
Add the butter beans with their stock and toss them through the flavoured oil for 2–3 minutes. Pour in the chicken stock and simmer gently for 10 minutes until slightly reduced.
Stir in the cream and return the chorizo to the pan. Simmer for another 5 minutes until thickened slightly. Stir through the chopped parsley and oregano and season with salt.
Poach the eggs in a pan of simmering water until the whites are set but the yolks are still runny, 3–5 minutes (see notes).
Spoon the stew onto grilled sourdough. Top each serving with a poached egg and scatter with extra oregano and parsley leaves.
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