Saturday, 6 October 2012

Chorizo Cassoulet with Cannellini Beans

This is a wonderful warming autumn dish which I served with a warm broccoli salad. If you're vegetarian and leave out the chorizo just add a little salt. If you want to leave out the wine, you can optionally add a tablespoon of balsamic.

100 g chorizo, halved lengthways and sliced
1 onion, finely chopped
4 garlic cloves, finely chopped
1 leek, finely sliced
1 can organic cannellini beans (without salt or sugar), rinsed and drained
300 g potatoes, peeled and diced
1/2 small Hokaido pumpkin, diced
1 carrot, peeled, cut lenghtways and sliced
500 ml tomato passata
8-10 sage leaves. finely sliced
2 bay leaves, rolled up and secured with a cocktail stick extra virgin olive oil
freshly ground black pepper
1 tsp hot Hungarian paprika
1/2 glass of full bodied red wine
optionally soured cream for serving

1. Sauté the onion, garlic, leak, sage and chorizo over a medium heat until the veggies are soft.

2. Add the potatoes, carrot, pumpkin, beans, bay leaves and mix well. Then add the passata and wine, if used. Season with pepper and paprika.

3. Bring to the boil, then reduce to a simmer and cook for 30-60 minutes. The longer it cooks the more intense the flavours.

4. Serve with the warm broccoli salad or a crunchy green salad.

1 comment:

  1. Sieht genau richtig aus für stürmische Herbsttage!
    Den Broccoli-Salat dazu finde ich eine tolle ungewöhnliche Kombination, da wäre ich nicht draufgekommen.
    Liebe Grüße!