Creamy Cajun Spiced Chorizo and Butter Bean Stew
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Creamy Cajun Spiced Chorizo and Butter Bean Stew

Creamy Cajun Spiced Chorizo and Butter Bean Stew

with Roasted Sweet Potato and Garlic Bread

This Creamy Cajun Spiced Chorizo and Butter Bean Stew is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!

Cereals containing gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time30 minutes
Cooking time20 minutes


serving amount

2 unit(s)

Sweet Potato

1 carton(s)

Cannellini Beans

40 grams

Mature Cheddar Cheese

(Contains Milk)

3 unit(s)

Garlic Clove

1 unit(s)


(Contains Cereals containing gluten)

1 sachet(s)

Cajun Spice Mix

1 carton(s)

Tomato Passata

10 grams

Vegetable Stock Paste

(Contains Celery)

75 grams

Creme Fraiche

(Contains Milk)

100 grams

Baby Spinach

90 grams

Diced Chorizo

Not included in your delivery

1 tsp


75 milliliter(s)


20 grams



Nutritional information

Energy (kJ)4300 kJ
Energy (kcal)1028 kcal
Fat47.2 g
of which saturates23.7 g
Carbohydrate108.5 g
of which sugars25.8 g
Protein38.2 g
Salt6.05 g
Always refer to the product label for the most accurate ingredient and allergen information.


Baking Tray
Garlic Press
Large Saucepan


Roast the Sweet Potatoes

Preheat your oven to 240°C/220°C fan/gas mark 9. Chop the sweet potatoes into 1cm chunks (no need to peel).

Pop the sweet potato onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the top shelf until golden, 18-20 mins. Turn halfway through.

Do the Prep

Meanwhile, drain and rinse the cannellini beans butter beans in a sieve. Grate the cheese.

Peel and grate the garlic (or use a garlic press).

Halve the ciabatta and lay onto a medium baking tray, cut-side up. Spread over half the garlic, drizzle with oil and season with salt. Set aside.

Start the Stew

Heat a drizzle of oil in a large saucepan on medium-high heat.

Once hot, add the chorizo and fry until starting to brown, 3-4 mins. Stir in the Cajun spice mix (add less if you'd prefer things milder) and remaining garlic. Stir-fry until fragrant, 30 secs.

Add the cannellini beans, passata, vegetable stock paste, creme fraiche, sugar and water for the stew (see pantry for both amounts).

Stir to combine, bring to the boil, then lower the heat and simmer until slightly reduced, 5-6 mins.

Bake the Bread

Meanwhile, bake the garlic bread on the middle shelf of your oven until golden, 5-6 mins.

When ready, cut the garlic bread diagonally into triangles.

Finish the Stew

Once the stew has slightly reduced, add the spinach and roasted sweet potato. Stir to combine and simmer until piping hot, 1-2 mins.

Stir in the butter (see pantry for amount) until melted.

Taste and season with salt and pepper if needed. Add a splash of water if it's a little too thick.

Serve Up

Share the Cajun chorizo and sweet potato stew between your bowls. Sprinkle over the cheese to finish.

Serve the garlic bread alongside.