Merguez, chorizo & butter bean cassoulet
This is a proper winter warmer, packed with spicy sausages and great flavours. You may like to cook your beans from dried if you have time, but I use canned for speed and ease. I’m all for making life easy when possible.
Serves 4- 6 Prep 10 mins Q Q
Cook 1 hr 20 mins Q
2 tbsp olive oil 500g merguez (spicy
North African sausages) 80g smoked bacon or pancetta,
cut into small strips 140g chorizo, sliced 1 white onion, peeled and
finely chopped 2 garlic cloves, crushed 1/ tsp sweet smoked paprika 2 100ml good-quality red wine 400g can tomatoes, drained 400g can butter beans, drained 250ml chicken stock 1 tbsp chopped tarragon crusty bread, to serve
1 Heat oven to 180C/160C fan/gas 4. Place a flameproof casserole dish over a medium heat and add 1 tbsp of the oil. Add the merguez and cook them on all sides until golden brown. Remove them from the pan and set aside. 2 Add the remaining tbsp of oil, the bacon or pancetta and the chorizo. Cook over a medium heat until browned and the chorizo has released its oils. Add the onion and garlic and fry for 3- 4 mins until the onion has softened. Stir in the smoked paprika and cook for a couple of mins. 3 Add the wine, bring to the boil and cook until it has reduced by half. Now add the tomatoes, butter beans, merguez and the chicken stock and bring back to the boil. Cover and place in the preheated oven for 40 mins or until the sauce has reduced. 4 Remove the casserole dish from the oven and add the chopped tarragon. Drain off some of the chorizo oil, if you like. Serve immediately with some hunks of good crusty bread.