One day I will get an awesome real deal grownup camera...and when that happens I promise to learn how to use that camera...and then I promise to take amazing pictures of my food with the right settings...and I will remake this recipe and photograph it for you because you really need to understand how good this Chorizo and Bean Cassoulet really is.
Until then - you will have to take my word for it. Or you can make it and see for yourself.
This is also the recipe I posted about on facebook a few weeks back. The post where I remind everyone to read through their recipe completely before starting to cook.
1. you decide to surprise Hubby with a dinner you know he is really going to like. You read the main part of the recipe and thought yes - this is so hubby!
2. You go to the store and buy the ingredients and then set everything aside until dinnertime.
3. You work your way through the beginning of the recipe a little late to start soaking beans but so what dinner can be a little late right?
4. Time to cook - preheat oven get started on the veges and sausage while beans cook. All done, time to put it together and into the oven for 30 minutes and eat - right? Even if its at 7:30 no problem. WRONG.
5. So now you read "after cooking in the oven for 30 minutes add chorizo to pot and cook for another 45 minutes" WT#!! Add breadcrumbs and cook for another 15...UGH!
Needless to say we ate this for dinner the following night and boiled some pasta for that night.
So read your recipes people or you'll end up like me.
The good news - this dish was so worth the 24 hour wait...enjoy (but start early)!
recipe from Bon Appetit
What you need:
For Beans and Chorizo
3cups dried gigante, corona, or large lima beans (I could only find lima beans at my store)
4 tablespoons olive oil, divided, plus more for drizzling
8 chorizo or hot Italian sausage links (about 2 pounds)
1 leek (white and pale-green parts only), cut into 1/4-inch-thick rounds
1 small onion, finely chopped
Kosher salt and black pepper
5 garlic cloves, thinly sliced
3 anchovy fillets packed in oil, drained, chopped (optional)
1 tablespoon tomato paste
1 1/2 teaspoons smoked paprika
3 cups chicken broth
1 (12.8-ounce )can whole tomatoes, drained, crushed with your hands (I used a can of diced tomatoes)
7 sprigs of thyme
2 bay leaves
2 sprigs rosemary
6 tablespoons olive oil, divided
2 cups fresh coarse breadcrumbs (from three slices white sandwich bread)
Kosher salt and black pepper
1/2 cup chopped flat-leaf parsley
1 teaspoon lemon zest
What you do:
Place beans in a large pot and cover with water by about 3 inches. Bring to a boil and boil for 2 minutes. Remove the beans from heat, cover, and let stand for 1 hour.
Drain beans. And add fresh water to cover by 3 inches again. Bring to a boil; reduce heat to medium and simmer, uncovered, until beans are just tender but not mushy, 1 1/2–2 hours Drain and be sure to reserve 1 cup bean broth.
Preheat oven to 450°. Heat 2 Tbsp. oil in a large heavy pot over medium heat. Add chorizo and cook, turning occasionally, until golden all over, 7–8 minutes. Transfer chorizo to a plate and set aside.
Place 2 Tbsp. oil, leek, and onion in to the same pot. Season with salt and pepper and cook, stirring occasionally, until vegetables are softened and light golden, about 5 minutes. Add garlic and anchovies(if using) stir 1 minute to break down the anchovies. Add the tomato paste and paprika to the pot and stir constantly until paste is caramelized, about 2 minutes. Add back the 1 cup bean broth,along with the beans, chicken broth, tomatoes and fresh herbs; bring to a boil.
Once it comes to a boil, cover the pot and bake in the oven until beans are very tender, about 30 minutes. Add back the chorizo (and any accumulated juices) to pot, pressing to submerge. Bake until liquid is reduced and slightly thickened, 40–45 minutes longer.
Meanwhile, heat 3 Tbsp. oil in a large skillet. Add breadcrumbs to the skillet and cook, stirring often, until golden and crisp, about 10 minutes. Season with salt and pepper.
Sprinkle breadcrumbs over beans and drizzle with remaining 3 Tbsp. of olive oil. Bake cassoulet until breadcrumbs are browned and liquid is bubbling, about 15 minutes. Let sit for 15 minutes before serving. Sprinkle parsley and lemon zest over just before serving.