Chorizo And Gigante Bean Cassoulet

Chorizo And Gigante Bean Cassoulet

Chorizo And Gigante Bean Cassoulet Chorizo and Gigante Bean Cassoulet is one of the most loved pork and bean recipes. It is actually a Spanish riff on the French cassoulet and comprises of a mixture of fresh sausages and meaty beans under a crust of breadcrumbs.

Preparation Time: 3 hour
Cooking Time: 2 hours
Serves: 8

Recipe Ingredients

Dried Gigante, corona or Lima beans – 3 cups
Extra virgin olive oil – 4 tablespoons + extra for drizzling
Spanish chorizo / Italian sausage links – 8 (2 pounds)
Leek, only pale-green and white parts), chopped – 1
Yellow onion, chopped finely – 1 small
Ground black pepper – to season
Kosher salt – as per taste
Garlic, sliced thinly – 5 cloves
Anchovy fillets, chopped – 3
Tomato paste – 1 tablespoon
Smoked paprika – 1 ½ teaspoons
Chicken broth, low salt – 3 cups
Whole tomatoes, crushed – 1 – 28 ounce can
Bay leaves – 2
Thyme – 7 sprigs
Rosemary – 2 sprigs

For Breadcrumb topping

Extra virgin olive oil – 6 tablespoons
Fresh coarse breadcrumbs – 2 cups
Flat leaf parsley – ½ cup
Finely grated lemon zest – 1 teaspoon
Ground black pepper – to season
Kosher salt – as per taste

Recipe Preparation

1. To prepare the beans and chorizo, place the beans inside a large sized pot and cover with enough water to reach up to 3” in height. Bring the water and beans to a boil and continue boiling for around 2 minutes. Remove the pot from the heat and keep it aside & covered for 1 hour.

2. After 1 hour, drain the water from the beans and add fresh water to cover up the beans completely and reach 3” height. Again bring the mixture to a boil, reduce heat and let it simmer uncovered till the beans become tender but not mushy. This should take around 2 hours depending on the age of the beans as well as their size. Drain the water and reserve 1 cup of this bean broth.

3. Preheat your oven to a temperature of 450 degrees Fahrenheit. Heat about 2 tablespoons of oil in a heavy bottomed pot and place over medium heat. Add chorizo to the oil and cook while turning occasionally till it becomes golden brown in color from all sides. This should take around 7-8 minutes in all. After this, remove the chorizo from the pan and place on a plate.

4.  Take another pan and add 2 tablespoons of oil in it. Add onions and leeks to the pan and season with pepper and salt. Continue cooking while stirring occasionally till the vegetables become soft and light golden in color for approximately 5 minutes.

5. Add anchovies and garlic and stir for another minute to break down all the anchovies. Add paprika and tomato paste and stir continuously till the tomato paste gets caramelized for approximately 2 minutes. Add the reserved 1 cup of bean broth along with chicken broth, beans and bay leaves, thyme and rosemary into the pot and bring to a boil.

6. Cover the pot and bake in the oven till the beans become very tender. This should take around 30 minutes. After this, add the chorizo to the pot, then press down to submerge. Continue baking till the liquid in the pot is reduced and thickened, for approximately 40-45 minutes.

7.  To prepare the breadcrumb topping for the cassoulet, heat 3 tablespoons of oil in a skillet and add bread crumb in it. Stir continuously and cook for about 10 minutes till it becomes crisp and golden in color. Season with pepper and salt.

8. Sprinkle the breadcrumbs on top of the beans and drizzle the remaining oil on top. Bake the cassoulet for another 15 minutes till the breadcrumbs are further browned and the liquid starts bubbling. Allow it to sit for 15 minutes and then serve after sprinkling lemon zest and parsley on top.

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