One-Pot Chorizo Cassoulet With Crusty Ciabatta

Updated at: Sat, 02 Dec 2023 19:01:06 GMT

Step 1

This recipe takes around 10 min to prep, so get your casserole dish and all your ingredients ready, then wash your fruit and veg Note: Make sure your dish is oven-proof and safe to use on the hob. Don't have one? Start cooking in a large, wide-based pan then transfer to an oven-proof dish and cover tightly with foil

Step 2

Now, let's gets started! Preheat the oven to 220°C/ 200°C (fan)/ gas 7 and boil a kettle Heat a large, wide-based oven-proof casserole dish with a matching lid with a drizzle of olive oil over high heat Once hot add the diced chorizo and cook for 2-3 min until browned

Step 3

Peel and chop the brown onion[s] into wedges Top, tail, and slice the carrot[s] into large discs Crush the garlic cloves open by squashing them with the side of a knife and remove the skins Roughly chop the potato[es] into bite- sized pieces

Step 4

Add the tomato paste, chopped onion, crushed garlic, sliced carrot, bay leaves and chopped potato to the dish and give everything a good mix up Drain and rinse the cannellini beans

Step 5

Add boiled water to the casserole dish with the chicken stock mix, drained cannellini beans, red wine vinegar, smoked paprika, cherry tomatoes, sugar and a pinch of pepper and bring to the boil over a high heat. Nestle the potatoes into the stock as much as you can, then cover with a lid and put the dish in the oven for 45 min or until and the potatoes are tender - this is your chorizo cassoulet

Step 6

Use this time to clear up, set the table, have a cup of tea or simply chill!

Step 7

Once the chorizo cassoulet is almost done, trim, then add the green beans to one side of a tin foil-lined baking tray with a drizzle of olive oil Add the ciabattas to the other side of the tray Put the tray in the oven for 5-7 min or until the beans are tender but retaining a bite and the ciabattas are warm and crusty Tip: Cooking for 4? Use 2 trays!

Step 8

To serve, remove the chorizo cassoulet dish from the oven, discard the dried bay leaves and taste for seasoning, adding more salt and pepper if needed Serve the green beans and crusty ciabattas to the side Tip: For extra indulgence, spread the ciabattas with a little butter before dipping Let everyone dig in!

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Makes leftovers

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