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Creamy feta falafel wraps

Beans recipes

Creamy feta falafel wraps

1 hour

Adzuki bean brownie cakes with raspberry syrup

Beans recipes

Adzuki bean brownie cakes with raspberry syrup

Edamame bean salad

Beans recipes

Edamame bean salad

Spicy Spanish beans with crispy pork fillet

Beans recipes

Spicy Spanish beans with crispy pork fillet

20 minutes

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Beans recipes

Two-corn salad with charred tortillas

25 minutes

Spicy corn fritters with watermelon salad

Beans recipes

Spicy corn fritters with watermelon salad

20 minutes

Smoky baby marrows with garlicky cannellini beans on toast

Beans recipes

Smoky baby marrows with garlicky cannellini beans on toast

30 minutes

Smoky maple-espresso baked beans

Bacon recipes

Smoky maple-espresso baked beans

25 minutes

Butter chicken-style chickpea curry with busted rotis

Beans recipes

Butter chicken-style chickpea curry with busted rotis

30 minutes

Bean curry

Beans recipes

Bean curry

1 hour

Black bean and coriander soup with zesty guacamole

Beans recipes

Black bean and coriander soup with zesty guacamole

30 minutes

Bean-and-chorizo cassoulet

Beans recipes

Bean-and-chorizo cassoulet

2 hours

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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.

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