Chorizo and Gigante Bean Cassoulet
- 3 cups dried gigante, corona, or large lima beans
- 4 tablespoons extra-virgin olive oil, divided, plus more for drizzling
- 8 fresh Spanish 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 yellow onion, finely chopped
- Kosher salt and freshly ground 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 low-salt chicken broth
- 1 28-ounce can whole tomatoes, drained, crushed with your hands
- 7 sprigs thyme
- 2 bay leaves
- 2 sprigs rosemary
- 6 tablespoons extra-virgin olive oil, divided
- 2 cups fresh coarse breadcrumbs (from three 1/2-inch-thick slices white sandwich bread)
- Kosher salt and freshly ground black pepper
- 1/2 cup chopped flat-leaf parsley
- 1 teaspoon finely grated lemon zest
- Produce
- Bay leaves (2)
- Flat-leaf parsley (1/2 cup)
- Lemon, zest (1 teaspoon)
- Rosemary (2 sprigs)
- Thyme (7 sprigs)
- Tomatoes, whole (1 28-ounce can)
- Yellow onion, small (1)
- Seafood
- Anchovy (3)
- Meat
- Spanish chorizo or hot italian sausage links (about 2 pounds), fresh links (8)
- Canned Goods
- Chicken broth, low-salt (3 cups)
- Tomato paste (1 tablespoon)
- Cooking & Baking
- Garlic cloves (5)
- Kosher salt and freshly ground black pepper (2)
- Olive oil, extra-virgin (10 tablespoons)
- Paprika, smoked (1 1/2 teaspoons)
- Bread & Baked Goods
- Breadcrumbs, fresh coarse (2 cups)
- Other
- 3 cups dried gigante, corona, or large lima beans
- 1 leek (white and pale-green parts only), cut into 1/4-inch-thick rounds
Preparation
Read recipe preparation on bonappetit.com
Social Stats
52.8Rating
1-100
1-100
11Tweets
82Facebook
Shares
Shares
0StumbleUpon
Views
Views
141PinterestPins
Recipe Stats
Published February 23, 2012 (12 months ago).
22 people saved this recipe.
