# chorizo cassoulet

A rich and hearty spanish-style sausage and bean cassoulet, perfect for cold weeknights at home or dinners with friends.

# ingredients

• 1 naturally cured spanish chorizo
• 2 butifarra sausages
• 1 yellow onion, diced
• 1 red bell pepper, diced
• 6 cloves garlic, minced
• 1 tbsp tomato paste
• 1 tbsp fish sauce (optional but highly recommended)
• 2 tbsp sweet paprika
• 1/2 tsp smoked paprika
• 1 tsp freshly ground black pepper
• 1 tbsp aleppo pepper
• 4 tbsp chopped Italian parsley
• 1 20oz jar cooked Fabada beans (I prefer Luengo brand)
• 1 28oz can San Marzano tomatoes
• 1/2 to 1 cup chicken stock (more or less depending on how soupy you'd like)

# directions

• Preheat the oven to 400 degrees.
• Cut the sausages into small half circles.
• In a wide braiser / skillet, lightly brown the sausage over medium heat in 2 tbsp olive oil.
• When the sausage is browned, remove to a bowl.
• Add onion and pepper, and 1 tsp salt. Cook until soft, about 4 minutes.
• While the vegetables are cooking, puree the tomatoes using an immersion blender or crush in a bowl with your hands.
• Add the tomato paste and cook for about 1 min or until it just begins to caramelize and stick to the bottom of the pan.
• Add the fish sauce and dry spices, cooking for about 1 min or until the liquid has evaporated.
• Add the garlic and cook for approximately 30 seconds.
• Add the jar of beans plus liquid, the crushed tomatoes, the chicken stock, and half of the parsley, stirring to combine all ingredients.
• Leave on the burner until it begins to simmer, then place in the oven.
• Bake for at least 30 minutes, or until the desired consistency is reached. The dish is great both soupy or thick.
• Remove from the oven and stir in the remaining parsley. Serve in a warm bowl with crusty bread and butter.