Chorizo White Bean Cassoulet Recipe

Chorizo cassoulet

Name: Chorizo cassoulet
Total time: 2 h
Yield: Serves 6
Ingredients: 800-900g raw chorizo sausages; 2 tbsp olive oil; 1 onion finely chopped; 2 sticks celery finely chopped; 2 carrots finely chopped; 3 cloves garlic sliced; 1 tsp sweet smoked paprika; 3 tbsp tomato purée; 600ml chicken stock; 400g tin chopped tomatoes; 4 bay leaves; 2 rosemary sprigs; 2 sprigs thyme; 400g tin of each cannellini and butter beans rinsed and drained; 2 tbsp olive oil; 2 tbsp of melted butter; 3 cloves garlic crushed; 1 lemon zested and 2 tsp juice; 100g fresh white breadcrumbs; chopped to make 3 tbsp flat-leaf parsley

Sarah Cook

Published: October 31, 2019 at 4:01 PM

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Serves 6

Easy

Total time: 2 hrs

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Top this hearty chorizo one-pot with garlicky breadcrumbs for extra flavour and crunch

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Ingredients

Nutrition

800-900g raw chorizo sausages
2 tbsp olive oil
1 onion

finely chopped
2 sticks celery

finely chopped
2 carrots

finely chopped
3 cloves garlic

sliced
1 tsp sweet smoked paprika
3 tbsp tomato purée
600ml chicken stock
400g tin chopped tomatoes
4 bay leaves
2 rosemary sprigs
2 sprigs thyme
400g tin of each cannellini and butter beans

rinsed and drained

TOPPING

2 tbsp olive oil
2 tbsp of melted butter
3 cloves garlic

crushed
1 lemon

zested and 2 tsp juice
100g fresh white breadcrumbs
chopped to make 3 tbsp flat-leaf parsley

Nutrition: per serving

kcal815
fat55.8g
saturates19.9g
carbs29.9g
sugars9.7g
fibre10.4g
protein43.1g
salt5.7g

Method

step 1

Put the sausages and olive oil into a casserole over a medium heat. Cook, turning the sausages, until golden. Transfer to a plate.
step 2

Add the onion, celery and carrots to the pan (no need to add more oil as the chorizo sausages will release plenty), turn down the heat and cook 10-15 minutes or until softened. Stir in the garlic and paprika for a minute, followed by the tomato purée, stock, chopped tomatoes, herbs and seasoning. Bring to a boil and cook for 3 minutes. Heat the oven to 180C/fan 160C/gas 4.
step 3

Stir the beans and sausages into the pan. Transfer to a middle shelf in the oven and bake for 45-50 minutes or until the liquid is reduced to a thick sauce coating everything.
step 4

Meanwhile, for the topping, mix together the oil, butter, garlic, lemon zest and juice. Mix the breadcrumbs and parsley in a large bowl, then drizzle over the garlicky oil and stir thoroughly with some seasoning to evenly coat all the crumbs. Sprinkle the crumbs over the casserole, pat down to a flat crust then bake for another 15-20 minutes or until dark golden and crisp.

Authors

Sarah Cook

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