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Bean-and-chorizo cassoulet

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Bean-and-chorizo cassoulet

2 hours

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Bean-and-chorizo cassoulet

By Abigail Donnelly

Serves 6

Difficulty Easy

Prep Time 25 minutes

Cooking Time 2 hours

Ingredients

1 T olive oil
1 T butter
100 g leeks, finely chopped
1 onion, finely chopped
2 garlic cloves, crushed
2 t smoked paprika
1 T thyme
225 g chorizo
12 anchovies, roughly chopped
3 T tomato paste
1 x 400 g can Italian chopped tomatoes
1 x 500 ml box Woolworths organic liquid chicken stock
1 x 400 g can butter beans, drained
Sea salt and freshly ground black pepper, to taste
60 g sourdough breadcrumbs
1⁄2 lemon, zested
3 T Italian parsley

Method

Preheat the oven to 180°C. Heat the olive oil and butter in a deep, heavy-based, ovenproof casserole dish. Fry the leeks and onion until golden. Add the garlic, paprika and thyme and sauté for a few seconds.
Add the chorizo and cook for a few minutes, then add the remaining ingredients except the breadcrumbs, lemon zest and parsley.
Cover and bake for 1 1⁄2 hours. Check the liquid in the last 30 minutes of cooking time and add boiling water if necessary.
Combine the breadcrumbs, lemon zest and parsley. Scatter over the cassoulet and return to the oven until golden.

Discover more recipes featuring beans here.