Chorizo and Gigante Bean Cassoulet

Chorizo and Gigante Bean Cassoulet
Photo by Romulo Yanes

Ingredients

  • 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.
  • 2 cups fresh coarse breadcrumbs
  • 1 tablespoon tomato paste
  • 6 tablespoons extra-virgin olive oil
  • 3 cups chicken stock or low-sodium chicken broth
  • ½ cup flat-leaf parsley
  • 2 sprigs rosemary
  • + 14 more ingredients
    • 2 bay leaves
    • 7 sprigs thyme
    • 1 28-ounce can whole tomatoes
    • 1 small yellow onion
    • 1 teaspoon finely grated lemon zest
    • Kosher salt and freshly ground black pepper
    • 1 leek (white and pale-green parts only)
    • 8 fresh Spanish chorizo or hot Italian sausage links
    • 4 tablespoons extra-virgin olive oil
    • 3 cups dried gigante, corona, or large lima beans
    • 3 anchovy fillets packed in oil
    • 5 cloves garlic
    • Kosher salt and freshly ground black pepper
    • 1 ½ teaspoons smoked paprika

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

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