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.
Nutritional Information
- Kcals 815
- Fat 55.8g
- Saturates 19.9g
- Carbs 29.9g
- Sugars 9.7g
- Fibre 10.4g
- Protein 43.1g
- Salt 5.7g
