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Chorizo and Gigante Bean Cassoulet

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Introduction

The Chorizo and Gigante Bean Cassoulet is a hearty, flavorful casserole that combines the smokiness of Spanish chorizo with the sturdy texture of giant beans. This dish pays homage to traditional French cuisine while infusing it with bold Latin American spices and ingredients.

Tips for this recipe

To ensure a perfect Chorizo and Gigante Bean Cassoulet, soak the beans overnight before cooking to reduce preparation time and improve their texture. Cook on low heat to allow flavors to meld together beautifully throughout the dish. Adjust seasonings based on your preference for spiciness or saltiness.

Why you will love this recipe

This cassoulet offers a delightful combination of robust beans and savory chorizo, creating an impressive feast with just one dish. Its rich flavors and satisfying texture make it perfect for family gatherings or special occasions that deserve something truly memorable to eat.

Ingredients

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)
… [Ingredient list truncated due to character limitations]

Adviced equipments

– Stand Mixer/Blender: For mixing dough, pureeing vegetables, or preparing the base broth.
– Large Pot: Ideal for cooking giant beans and cassoulet mixture over low heat to develop flavors.
… [Equipment list truncated due to character limitations]

History of the recipe

The concept of a bean-based stew or casserole can trace its roots back centuries, with similar dishes appearing in various cultures around the world. However, the Chorizo and Gigante Bean Cassoulet as presented here is inspired by classic French cuisine—the cassoulet—with an innovative twist infused by Spanish chorizo. The blend of beans native to Latin America with traditional European cooking techniques creates a unique dish that celebrates culinary diversity and fusion.

fun facts about this recipe

Chorizo, originating from Spain but widely popular in the Americas, lends its distinctive flavor to our cassoulet. The beans chosen for this dish are part of a family that includes giant limas and gigantes—varieties known for their impressive size and hearty texture, making them an ideal foundation for slow-cooked stews like the Cassoulet.

Gigante Bean Cassoulet also showcases the importance of fresh ingredients in creating a richly layered dish that highlights each component’s unique qualities—from the chorizo to the beans and vegetables, every element plays a crucial role in achieving a harmonious blend of flavors.

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Chorizo and Gigante Bean Cassoulet

Chorizo and Gigante Bean Cassoulet

amanda

Equipment

  • - Stand Mixer/Blender: For mixing dough, pureeing vegetables or preparing the base broth.

  • - Large Pot: Used for cooking the giant beans and cassoulet mixture over low heat to develop flavors.

  • - Wooden Spoon: Essential for stirring ingredients during the cooking process.

  • - Baking Dish/Casserole Dish (9x13 inches or similar size): Used for baking the cassoulet.

  • - Kitchen Scale: For precise measurement of ingredients, especially if following a recipe closely.

  • - Immersion Blender: Useful for pureeing any vegetables added to the dish and for creating a smooth texture in certain sauces or broths within this recipe.

  • - Colander: For draining beans before adding them to the cassoulet.

  • - Kitchen Shears/Scissors: To cut chorizo into smaller pieces if needed.

  • - Cheese Grater (optional for garnish, e.g., Parmesan): For optional cheesy garnish on top of the finished dish.

Ingredients

  • 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"-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"-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

Instructions

1

Instruction 1

Place beans in a large pot and cover with water by 3". Bring to a boil; boil for 2 minutes. Remove from heat, cover, and let stand for 1 hour.
2

Instruction 2

Drain beans. Add fresh water to cover by 3". Bring to a boil; reduce heat to medium and simmer, uncovered, until beans are just tender but not mushy, 1 1/2-2 hours (time will vary depending on size and age of beans). Drain, reserving 1 cup bean broth.
3

Instruction 3

Preheat oven to 450°F. Heat 2 tablespoons 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.
4

Instruction 4

Place 2 tablespoons oil, leek, and onion in same pot. Season with salt and pepper; cook, stirring occasionally, until vegetables are softened and light golden, about 5 minutes. Add garlic and anchovies; stir 1 minute to break down anchovies. Add tomato paste and paprika; stir constantly until paste is caramelized, about 2 minutes. Add reserved 1 cup bean broth, beans, chicken broth, and next 4 ingredients; bring to a boil.
5

Instruction 5

Cover and bake until beans are very tender, about 30 minutes. Add chorizo (and any accumulated juices) to pot, pressing to submerge. Bake until liquid is reduced and slightly thickened, 40-45 minutes longer.
6

Instruction 6

Meanwhile, heat 3 tablespoons oil in a large skillet. Add bread- crumbs and cook, stirring often, until golden and crisp, about 10 minutes. Season with salt and pepper.
7

Instruction 7

Sprinkle breadcrumbs over beans and drizzle with remaining 3 tablespoons oil. Bake cassoulet until breadcrumbs are browned and liquid is bubbling, about 15 minutes. Let sit for 15 minutes. Sprinkle parsley and lemon zest over just before serving.
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