Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Chorizo cassoulet
- Preparation and cooking time
- Total time
- 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.
