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Chorizo cassoulet

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

2 hours
serves 6
Easy

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

By Sarah Cook

October 31, 2019 at 4:01 pm

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.

Ingredients

raw chorizo sausages 800-900g
olive oil 2 tbsp
onion 1, finely chopped
celery 2 sticks, finely chopped
carrots 2, finely chopped
garlic 3 cloves, sliced
sweet smoked paprika 1 tsp
tomato purée 3 tbsp
chicken stock 600ml
chopped tomatoes 400g tin
bay leaves 4
rosemary sprigs 2
thyme 2 sprigs
cannellini and butter beans 400g tin of each, rinsed and drained

TOPPING

olive oil 2 tbsp
butter 2 tbsp of melted
garlic 3 cloves, crushed
lemon 1, zested and 2 tsp juice
fresh white breadcrumbs 100g
flat-leaf parsley chopped to make 3 tbsp

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.