Chorizo Cassoulet
45 minutes
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.
1 person made this
Ingredients
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
Directions
Preparation:15min ›
Cook:30min ›
Ready in:45min
- Saute onion in a little olive oil until translucent, then add garlic and capsicum for another 2 minutes and add chorizo.
- Once chorizo is browned, add anchovies, wine, cooked beans, tomatoes, herbs and smoked paprika. Lower heat and simmer for 25 minutes.
- 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.
- Bake in 200 degrees C oven for 5 minutes until crisp and starting to brown.
- Spoon cassoulet into deep bowls and top with the breadcrumbs. Serve with a glass of red wine like a Cab Sav.
