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    Bean and Chorizo Cassoulet

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    Bean and Chorizo Cassoulet

    This hearty and vibrant dish uses a mix of beans, but you can choose your own favourites.

    • Christmas
    • Preparation time: 15 minutes
    • Cooking time: 45 minutes
    • Total time: 1 hour 60 minutes

    Serves: 4


    • 110g Waitrose Spanish Chorizo, from the deli counter, skinned and thickly sliced
    • 3 leeks, thickly sliced (about 375g)
    • 2 red chillies, de-seeded and finely chopped
    • 4 cloves garlic, chopped
    • 2 tsp soft brown sugar
    • 420g can butter beans
    • 410g can chick peas
    • 410g can borlotti beans
    • 680g jar Waitrose Passata with Basil
    • 400ml chicken stock
    • 3 tbsp chopped mixed fresh herbs such as sage, flat-leaf parsley, rosemary or thyme


    1. Preheat the oven to 180°C, gas mark 4. Fry the chorizo in a flameproof casserole over a low heat until the oil is released. Add the leeks and fry for 2-3 minutes until they begin to soften. Stir in the chilli, garlic and sugar.
    2. Drain and rinse the beans, add them to the casserole with the passata, and pour over the stock, bring to the boil and season lightly with freshly ground black pepper. Transfer to the oven and bake for 30-35 minutes, checking occasionally to see that beans are not catching. Stir in the herbs.
    3. Serve with crusty bread, garnished with a sprig of thyme and a spoonful of Greek yogurt.

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