Polenta and chorizo bean stew is originally a peasant dish, predominantly from the Umbria region- It is a heart warming dish of a thick like porridge consistency which is enriched by a rich tomato, salty chorizo bean sauce. It is usually topped with a generous sprinkling of parmesan cheese, a really tasty dish.
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Polenta & Chorizo Bean Stew
- Total Time: 50 minutes
- Yield: 4-6 servings 1x
Description
This hearty Polenta and Chorizo Bean Stew is a comforting dish from Umbria, Italy, featuring creamy polenta topped with a rich tomato and chorizo bean sauce, finished with parmesan cheese.
Ingredients
- 400g/14 oz canned cannellini or borlotti beans, drained
- 1 celery stick, finely chopped
- 1 onion, finely chopped
- 250g/14 oz canned chopped tomatoes
- 2 ripe tomatoes, deseeded and chopped
- 250g/8 1/2 oz cooking chorizo, sliced
- 2 tbsp (30 ml) olive oil
- Salt and pepper, to taste
- Parmesan cheese, for serving
- Polenta, prepared according to package instructions
Instructions
- In a separate pan, heat 2 tbsp of olive oil over medium heat. Add the onions, celery, and chorizo, and cook for 10 minutes, stirring occasionally, until the vegetables are softened and the chorizo is browned.
- Add the canned chopped tomatoes and fresh tomatoes to the pan. Stir well to combine and season with salt and pepper to taste.
- Stir in the drained beans and let the mixture simmer for 20-30 minutes, stirring occasionally, until the sauce thickens and flavors meld together.
- Meanwhile, prepare the polenta according to the package instructions.
- To serve, spoon the polenta onto plates and top with the chorizo bean stew. Sprinkle generously with parmesan cheese before serving.
Notes
- For a vegetarian version, omit the chorizo and add more beans or vegetables.
- The stew can be stored in the refrigerator for up to 3 days and reheated before serving.
- Adjust seasoning to your preference, and consider adding a pinch of chili flakes for extra heat.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8
- Sodium: 900
- Fat: 20
- Carbohydrates: 50
- Fiber: 10
- Protein: 20
- Cholesterol: 30
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Frequently Asked Questions
What region of Italy does this dish come from, and what is its background?
The article says this is a peasant dish originally from the Umbria region of Italy, with variations found across Calabria and Sicily. It is a thick, porridge-like stew enriched by a tomato and salty chorizo-bean sauce, traditionally topped with generous Parmesan, and passed down through generations. 
Can this be made vegetarian?
Yes — the notes explicitly say to omit the chorizo and add more beans or vegetables for a vegetarian version.
How long does the stew keep, and how should it be stored?
The notes say the stew can be stored in the refrigerator for up to 3 days and reheated before serving.
