Gigante Beans come like this…

Gigante Beans come like this…

Have you seen gigante beans? Of course yes, but maybe not in this kind of cassoulet with chorizo accompanying them. It will be a treat on a Sunday dinner, when it’s  cold outside and there is a big burning fire in the fireplace. If not imagining yourself like this then, invent another kind of atmosphere but do not forget to try them at least once.

Ingredients

Beans And Chorizo

  • 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-inch-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

Breadcrumb Topping

  • 6 tablespoons extra-virgin olive oil, divided
  • 2 cups fresh coarse breadcrumbs (from three 1/2-inch-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

Cooking method

Beans And Chorizo

  • Place beans in a large pot and cover with water by 3 inches. Bring to a boil; boil for 2 minutes. Remove from heat, cover, and let stand for 1 hour.
  • Drain beans. Add fresh water to cover by 3 inches. 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.
  • Preheat oven to 450°. Heat 2 Tbsp. 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.
  • Place 2 Tbsp. 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.
  • 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.

Breadcrumb Topping

  • Meanwhile, heat 3 Tbsp. oil in a large skillet. Add breadcrumbs and cook, stirring often, until golden and crisp, about 10 minutes. Season with salt and pepper.
  • Sprinkle breadcrumbs over beans and drizzle with remaining 3 Tbsp. 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.

Recipe source:  The Bon Appétit Test Kitchen

Photo credit: Romulo Yanes

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