Chorizo and Gigante Bean Cassoulet

Chorizo and Gigante Bean Cassoulet
Photo by Romulo Yanes

Ingredients

  • 4 tablespoons extra-virgin olive oil
  • 1 tablespoon tomato paste
  • 1 teaspoon finely grated lemon zest
  • 3 anchovy fillets packed in oil
  • 1 leek (white and pale-green parts only)
  • 8 fresh Spanish chorizo or hot Italian sausage links
  • 2 bay leaves
  • + 14 more ingredients
    • 7 sprigs thyme
    • 2 cups fresh coarse breadcrumbs
    • 1 28-ounce can whole tomatoes
    • 1 small yellow onion
    • Kosher salt and freshly ground black pepper
    • 5 cloves garlic
    • Kosher salt and freshly ground black pepper
    • 6 tablespoons extra-virgin olive oil
    • 3 cups chicken stock or low-sodium chicken broth
    • ½ cup flat-leaf parsley
    • 2 sprigs rosemary
    • 1 ½ teaspoons smoked paprika
    • 3 cups dried gigante, corona, or large lima beans
    • Fresh Spanish chorizo, a link sausage that's milder than Mexican chorizo, can be found at specialty foods stores, Spanish markets, and latienda.com (try hot or mild). Smoked paprika is available at most supermarkets.

Place beans in a large pot and cover with water by 3". Bring to a boil; boil for 2 minutes. Remove from heat, cover, and let stand for 1 hour. Drain beans. Add fresh water to cover by 3". Bring to a boil; reduce heat to medium and simmer, uncovered, until beans are just tender but not mushy, 1 1/...

View full recipe at Epicurious

Comments


Best Wine Deals

See More Deals





Snooth Media Network