Home
Recipes
Main Meals

Bean curry

Beans recipes

Bean curry

1 hour

Fragrant pork with home-made pickle

Pork recipes

Fragrant pork with home-made pickle

6 hours

Braised lamb with celery salsa

Lamb recipes

Braised lamb with celery salsa

5 hours

Black bean and coriander soup with zesty guacamole

Beans recipes

Black bean and coriander soup with zesty guacamole

30 minutes

Lamb curry

Curry recipes

Lamb curry

1 hour

Oxtail with creamy polenta

Beef recipes

Oxtail with creamy polenta

5 hours

Tomato broth with baby spinach, cannellini beans and olives

Soup recipes

Tomato broth with baby spinach, cannellini beans and olives

1 hour 15 minutes

Spicy carrot and pumpkin soup with creamed feta and roast dukkah chickpeas

Carrot recipes

Spicy carrot and pumpkin soup with creamed feta and roast dukkah chickpeas

30 minutes

Honey, soya and mustard chicken with warm samp-and-quinoa salad

Chicken recipes

Honey, soya and mustard chicken with warm samp-and-quinoa salad

1 hour

Duck ragú pie

Duck recipes

Duck ragú pie

4 hours

Roast cauliflower, garlic and white bean soup

Cauliflower recipes

Roast cauliflower, garlic and white bean soup

30 minutes

Bean-and-chorizo cassoulet

Beans recipes

Bean-and-chorizo cassoulet

2 hours

Load more

Bean-and-chorizo cassoulet

By Abigail Donnelly

Serves 6

Difficulty Easy

Prep Time 25 minutes

Cooking Time 2 hours

Ingredients

1 T olive oil
1 T butter
100 g leeks, finely chopped
1 onion, finely chopped
2 garlic cloves, crushed
2 t smoked paprika
1 T thyme
225 g chorizo
12 anchovies, roughly chopped
3 T tomato paste
1 x 400 g can Italian chopped tomatoes
1 x 500 ml box Woolworths organic liquid chicken stock
1 x 400 g can butter beans, drained
Sea salt and freshly ground black pepper, to taste
60 g sourdough breadcrumbs
1⁄2 lemon, zested
3 T Italian parsley

Method

Preheat the oven to 180°C. Heat the olive oil and butter in a deep, heavy-based, ovenproof casserole dish. Fry the leeks and onion until golden. Add the garlic, paprika and thyme and sauté for a few seconds.
Add the chorizo and cook for a few minutes, then add the remaining ingredients except the breadcrumbs, lemon zest and parsley.
Cover and bake for 1 1⁄2 hours. Check the liquid in the last 30 minutes of cooking time and add boiling water if necessary.
Combine the breadcrumbs, lemon zest and parsley. Scatter over the cassoulet and return to the oven until golden.

Discover more recipes featuring beans here.