• 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


  • 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.



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