Chorizo Cassoulet

Chorizo Cassoulet


1 person made this

This French dish is a rich, slow cooked bean stew with chorizo and anchovies. Its served with special crunchy thyme and lemon breadcrumbs. Used tinned beans to save time.

Herbie's Spices New South Wales, Australia

Serves: 4 

  • 1 red onion, chopped
  • 2 cloves garlic, chopped
  • 1 red capsicum, chopped
  • 4 chorizo sausages, sliced
  • 2 anchovies, chopped
  • 250ml red wine
  • 120g butter beans, cooked and drained
  • 120g black eye beans, cooked and drained
  • 400g (tin) chopped tomatoes
  • 2 teaspoons dried Herbie's Spices Rubbed Thyme Leaves
  • 1 1/2 teaspoons Herbie's Spices Herbs de Provence
  • 1 1/2 teaspoons Herbie's Spices Paprika Smoked - Sweet
  • 1 cup fresh breadcrumbs (made from day old bread)
  • 1/2 small red onion, very finely chopped
  • 1 clove garlic, very finely chopped
  • 1 teaspoon dried Herbie's Spices Thyme Leaves Rubbed
  • 1 tablespoon flat leaf parsley, chopped
  • 1 teaspoon lemon zest
  • 2 tablespoons olive oil

Preparation:15min  ›  Cook:30min  ›  Ready in:45min 

  1. Saute onion in a little olive oil until translucent, then add garlic and capsicum for another 2 minutes and add chorizo.
  2. Once chorizo is browned, add anchovies, wine, cooked beans, tomatoes, herbs and smoked paprika. Lower heat and simmer for 25 minutes.
  3. To make crumbs, spread fresh breadcrumbs over a baking tray and sprinkle over onion, garlic, thyme, parsley, lemon zest and olive oil. They need to be fairly drenched in oil to become crunchy.
  4. Bake in 200 degrees C oven for 5 minutes until crisp and starting to brown.
  5. Spoon cassoulet into deep bowls and top with the breadcrumbs. Serve with a glass of red wine like a Cab Sav.

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