CHORIZO CASSOULET

INGREDIENTS

• 2 tbs olive oil
• 3 each good-quality pork and fresh chorizo sausages* (see Cook’s Notes)
• 1 small onion, finely chopped
• 1 carrot, finely chopped
• 1 celery stalk, finely chopped
• 4 garlic cloves, finely chopped
• 2 tsp tomato paste
• 1 tsp hot paprika
• 1/2 cup (125ml) red wine
• 400g can chopped tomatoes
• 1 cup (250ml) chicken stock
• 1 tbs thyme leaves
• 400g can each cannellini and red kidney beans, rinsed, drained
• 1 cup (70g) fresh breadcrumbs
• 1 tbs lemon zest
• Salad leaves, to serve

• METHOD

  • 1
    Preheat oven to 180°C. Heat 1 tbs oil in a flameproof casserole over medium-high heat, then add sausages and cook, turning, for 3-4 minutes until browned. Remove from pan and set aside.
  • 2
    Reduce heat to medium. Add onion, carrot and celery, then cook, stirring, for 2-3 minutes until softened. Add three-quarters of the garlic and cook for 1 minute or until fragrant. Stir in the tomato paste and paprika, then add wine and simmer for a further 3-4 minutes until slightly reduced. Add tomatoes, stock and 2 tsp thyme, then simmer for 5-6 minutes until slightly thickened.
  • 3
    Thickly slice the sausages and return to the casserole with the beans, then transfer to the oven and bake for 25 minutes.
  • 4
    Meanwhile, combine breadcrumbs and zest with remaining garlic, 1 tbs oil and 2 tsp thyme.
  • 5
    Scatter crumbs over cassoulet then bake for a final 15 minutes or until golden. Serve with salad leaves.