Are you always looking for new recipes or ideas for batch-cooking meals? If so, I’d highly recommend this Chorizo and 4 Bean Stew! It’s filling, nutritious and extremely delicious!

The dish started off as a Spanish Chicken with Butter Beans, Chorizo and Tomato recipe I found on Delia Smith’s website and rather than use chicken wings, I cooked a whole chicken and added the meat to the pot. It was really nice but I felt a bit sluggish in the afternoons, got a bit fed up with the chicken and thought I’d try it with more beans instead of the chicken. It tasted so much better, I instantly had loads more energy and have never made it with chicken since!

I wanted to share this with you as many Personal Training clients I speak to tend to feel sluggish in the afternoons, often snack and I believe that having something like this will change all that.


1 Chorizo

1 Leek

1 Onion

3-4 Carrots

1 tin Butter Beans

1 tin Red Kidney Beans

1 tin Green Lentils

1 tin Black Beans

1 tin Chopped Tomatoes

350ml Chicken stock cube

1 tablespoon Olive Oil

3 cloves Garlic, finely chopped

Teaspoon of Crushed Chillies and Paprika


Chop the onion and put in a bowl. Chop the carrots (peeled first) and the leek and put in a separate bowl.

Put the Olive oil and Chorizo in a large pot and cook on a high heat to release the juices of the chorizo, then turn down the heat, remove the chorizo and put in a bowl. 

Add the onion to the pot, cook on a high heat for a few minutes until the onion begins to turn brown then add the leek and carrots. Turn the heat right down, put a lid on the pot and leave to steam for around 10 minutes. Chop up the garlic and add to the bowl with the chorizo.

While the veg is steaming, open the tins of beans, add to a sieve, run under the cold tap to get rid of the liquid that comes with them then add to the bowl the veg was in. I tend to wash each tin of beans separately.

Boil the kettle, pour 350ml to a jug and add the stock cube and leave to dissolve.

Once the 10 minutes are up, turn up the heat, add the chorizo and garlic and the bowl of beans. I then add the crushed chillies and paprika to give it extra flavour. Add the chopped tomatoes and chicken stock. You can also add salt or pepper if desired.

Turn the heat down and cook for 15-18mins. Turn the heat off and leave in the pot for a while for all the flavours to come out before serving into tubs and put into the freezer. Each pot gives me around 6 portions (3 serving spoons in each).


I like to have it with a few spinach leaves, some chopped up red cabbage and maybe an avocado but you could probably have it on its own.