Chorizo and Gigante Bean Cassoulet

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.
• 1 teaspoon finely grated lemon zest
• ½ cup flat-leaf parsley
• Kosher salt and freshly ground black pepper
• 2 cups fresh coarse breadcrumbs
• 1 tablespoon tomato paste
• 3 anchovy fillets packed in oil
• + 14 more ingredients
• • 5 cloves garlic
  • Kosher salt and freshly ground black pepper
  • 1 small yellow onion
  • 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
  • 6 tablespoons extra-virgin olive oil
  • 2 sprigs rosemary
  • 2 bay leaves
  • 7 sprigs thyme
  • 3 cups chicken stock or low-sodium chicken broth
  • 1 28-ounce can whole tomatoes
  • 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