A hearty and warming chorizo and butter bean Cassoulet is the perfect meal on a chilly evening.
I’ve got the perfect one for all my readers in the Northern Hemisphere. Cassoulet is a stew that hails from the Toulouse region in France, which is famous for Foie Gras and Saucisses de Toulouse, a type of duck sausage. In my little twist, I’ve replaced the standard sausages with spicy chorizo for a little kick. It’s comfort food that won’t hurt your wallet. Washing the beans first removes the excess amounts of salt that they add to aid preservation, making it better for you! By all means you can replace the sausages with good quality pork sausages, or even leave them out entirely.
Prep Time 5 mins | Cooking Time 15 mins | Serves 2
- olive oil
- 200g chorizo sausage, sliced into 1cm pieces
- 100g brown onion, sliced
- 2 clove garlic, minced
- 100g Roma tomatoes, diced
- 250g tin butter beans (or cannelini beans), drained and rinsed.
- 100g carrot, sliced
- 100g celery, chopped into 2cm pieces.
- ¼ cup parsley, finely chopped
Prepare the stew. Heat the oil in a cast iron casserole pan, with a tight-fitting lid, over a medium heat. A stainless steel cooking pot works perfectly too. Add the sausages and onions and fry for 5 minutes or until the sausages are crispy. Add the garlic, tomatoes, beans, carrot, celery, parsley and 1 cup cold water and bring to the boil. Cover and simmer for 10 minutes. Serve with crusty bread.
Writer’s note: A version of this article was first published in Grapeshot Magazine Issue 6|Volume 6| September 2014: Sex.
Happy Cooking and Keep Smiling,