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

Preparation and cooking time
- Total time2 hrs
Easy
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

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

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.