Bean and Chorizo Cassoulet
(from anavrinny’s recipe box)
Prep time: 10 minutes
Cook time: 45 minutes
Serves 4 people
- 4 chorizo, sliced
- 2 brown onions, thinly sliced
- 2 red chillies, de-seeded and finely chopped
- 4 cloves garlic, chopped
- 2 tsp soft brown sugar
- 3 cans four bean mix
- 2 cans diced tomato
- 400ml chicken stock
- 3 tbsp chopped mixed fresh herbs such as parsley, rosemary or thyme
Preheat the oven to 180°C
Fry the chorizo in a flameproof casserole over a low heat until the oil is released.
Add the onion and fry for 2-3 minutes until they begin to soften. Stir in the chilli, garlic and sugar.
Drain and rinse the beans, add them to the casserole with the tomato, stock and herbs
Transfer to the oven and bake for 30-35 minutes, checking occasionally to see that beans are not catching.