Chorizo cassoulet
Prep
10m
Cook
1h
serves
4
Chorizo cassoulet
Ingredients (16)
- 2 tbs olive oil
- 3 each good-quality pork and fresh chorizo sausages* (see Cook’s Notes)
- 1 small onion, finely chopped
- 1 carrot, finely chopped
- 1 celery stalk, finely chopped
- 4 garlic cloves, finely chopped
- 2 tsp tomato paste
- 1 tsp hot paprika
- 1/2 cup (125ml) red wine
- 400g can chopped tomatoes
- 1 cup (250ml) chicken stock
- 1 tbs thyme leaves
- 400g can each cannellini and red kidney beans, rinsed, drained
- 1 cup (70g) fresh breadcrumbs
- 1 tbs lemon zest
- Salad leaves, to serve
Method
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1.Preheat oven to 180°C. Heat 1 tbs oil in a flameproof casserole over medium-high heat, then add sausages and cook, turning, for 3-4 minutes until browned. Remove from pan and set aside.
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2.Reduce heat to medium. Add onion, carrot and celery, then cook, stirring, for 2-3 minutes until softened. Add three-quarters of the garlic and cook for 1 minute or until fragrant. Stir in the tomato paste and paprika, then add wine and simmer for a further 3-4 minutes until slightly reduced. Add tomatoes, stock and 2 tsp thyme, then simmer for 5-6 minutes until slightly thickened.
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3.Thickly slice the sausages and return to the casserole with the beans, then transfer to the oven and bake for 25 minutes.
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4.Meanwhile, combine breadcrumbs and zest with remaining garlic, 1 tbs oil and 2 tsp thyme.
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5.Scatter crumbs over cassoulet then bake for a final 15 minutes or until golden. Serve with salad leaves.
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