Chorizo and Gigante Bean Cassoulet

Chorizo and Gigante Bean Cassoulet
Photo by Romulo Yanes

Ingredients

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

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