MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chorizo Cassoulet
Categories: Pork, Vegetables, Herbs, Beans, Poultry
Yield: 4 servings

900 g Chorizo sausage links
2 tb Olive oil
1 lg Onion; fine chopped
2 Ribs celery; fine chopped
2 Carrots, fine chopped
3 cl Garlic; sliced
1 ts Sweet smoked paprika
3 tb Tomato purée
600 ml Chicken stock
400 g Tin chopped tomatoes
4 Bay leaves
2 Rosemary sprigs
2 Sprigs thyme
400 g Tin (ea) cannellini and
- butter beans; rinsed,
- drained

MMMMM--------------------------TOPPING-------------------------------
2 tb Olive oil
2 tb Melted butter
3 cl Garlic; crushed
1 Lemon; zested
2 ts Lemon juice
100 g Fresh white breadcrumbs
3 tb Chopped flat-leaf parsley

Put the sausages and olive oil into a casserole over a
medium heat. Cook, turning the sausages, until golden.
Transfer to a plate.

Add the onion, celery and carrots to the pan (no need to
add more oil as the chorizo sausages will release
plenty), turn down the heat and cook 10-15 minutes or
until softened. Stir in the garlic and paprika for a
minute, followed by the tomato purée, stock, chopped
tomatoes, herbs and seasoning. Bring to a boil and cook
for 3 minutes. Heat the oven to 180C/fan 160C/gas 4.

Stir the beans and sausages into the pan. Transfer to a
middle shelf in the oven and bake for 45-50 minutes or
until the liquid is reduced to a thick sauce coating
everything.

Meanwhile, for the topping, mix together the oil,
butter, garlic, lemon zest and juice. Mix the
breadcrumbs and parsley in a large bowl, then drizzle
over the garlicky oil and stir thoroughly with some
seasoning to evenly coat all the crumbs. Sprinkle the
crumbs over the casserole, pat down to a flat crust then
bake for another 15-20 minutes or until dark golden and
crisp.

By: Sarah Cook

RECIPE FROM: https://www.olivemagazine.com

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