Chorizo and Gigante Bean Cassoulet

Ingredients for Chorizo and Gigante Bean Cassoulet

• 725ml dried gigante, corona, or large lima beans

• 60ml extra-virgin olive oil, divided, plus more for drizzling

• 8 fresh Spanish chorizo or hot Italian sausage links (About 900g )

• 1 leek (white and pale-green parts only), cut into 1/4"-thick rounds

• 1 small yellow onion, finely chopped

• Kosher salt och nymalen svartpeppar

• 5 garlic cloves, thinly sliced

• 3 anchovy fillets packed in oil, drained, chopped (optional)

• 1 matsked tomatpuré

• 1 1/2 teaspoons smoked paprika

• 725ml low-salt chicken broth

• 1 800g can whole tomatoes, drained, crushed with your hands

• 7 sprigs thyme

• 2 bay leaves

• 2 sprigs rosemary

• 90ml extra-virgin olive oil, divided

• 475ml fresh coarse breadcrumbs (from three 1/2"-thick slices white sandwich bread)

• Kosher salt och nymalen svartpeppar

• 1/2 cup chopped flat-leaf parsley

• 1 teaspoon finely grated lemon zest

• Ingredient info: Fresh Spanish chorizo, a link sausage that's milder than Mexican chorizo, can be found at specialty foods stores, Spanish markets, and latienda.com (try hot or mild). Smoked paprika is available at most supermarkets.

Place beans in a large pot and cover with water by 3". 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". 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 240ml bean broth.

Preheat oven to 232°C. Heat 2 tablespoons 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 tablespoons 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 240ml 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.

Meanwhile, heat 45ml oil in a large skillet. Add bread- crumbs 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 tablespoons 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.

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