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‘Nduja, pepper and bean stew

‘Nduja (which I’m still finding quite the challenge to pronounce) is a spicy, Italian salami. It’s spreadable and so I’ve really only ever done just that with it, spread it on toast. Absolutely delicious in its own right but I wanted to give the wonder ingredient a whirl in something a bit more substantial. Here we arrive at the stew. One pot dishes are just the best, aren’t they? Minimal tidy up and such a breeze to keep everything under control!
'Nduja, pepper and bean stew'Nduja, pepper and bean stew
I love ‘nduja for the lip smacking flavour and heat. If you haven’t tried it in a dish already, I’d urge you to seek it out on a menu somewhere. You’ll find it available to buy in any good local delis, online and I think larger Waitrose branches stock it too. Not all is lost if you can’t get your mitts on it though. A good quality cooking chorizo will make a fine substitute.

Have you cooked with ‘nduja before?'Nduja, pepper and bean stew

Recipe for ‘nduja, pepper and bean stew


4 Servings
  • 250g n’duja
  • 400g can butter beans, drained and rinsed
  • 400g can of chopped tomatoes
  • 1 chicken stock cube
  • 1 tbsp sun dried tomato paste
  • 1 tsp sweet paprika
  • 1 small onion, roughly chopped
  • 1 green pepper, roughly chopped
  • 1 handful flat-leaf parsley, chopped


  1. Set a pan over a medium heat. When the pan is hot, fry off the 'nduja (or chorizo) in the pan until the oils start to release. Remove the 'nduja from the pan and set aside.
  2. Add the pepper and onion to the pan and cook until softened, around 5 - 8 minutes.
  3. Once the onion and pepper are softened, add the butter beans, sweet paprika and tomato paste. Cook for a few minutes more.
  4. Pour in the tin of chopped tomatoes, followed by an equal measure of water and crumble the stock cube into the pan. Add the 'nduja back to the pan, give everything a stir then allow to simmer with the lid on for 10 minutes.
  5. Serve up with a scattering of the chopped parsley and garlic toasts.