Cassoulet with Leeks, Chorizo and Winter Herbs

Cassoulet with Leeks, Chorizo and Winter Herbs

Serves 4
Cook 1 Hour 15 minutes

350g soaked or Tinned Cannelini Beans (cooked)
3 Leeks – trimmed, diced, washed
1 Crushed Garlic Glove
½ Red Onion Finely Chopped
2 Sprigs of Rosemary
5 Leaves of Sage - roughly chopped
500g Piece of Chorizo - cut into slices ½ inch thick
100ml Passatta
250g Bread Crumbs
2 Tablespoons Olive Oil
1 l Vegetable Stock
30g Finely Chopped English Parsley
2 Twists Milled Pepper
50g Grated Cheddar Cheese

Add the Olive Oil to a thick-bottomed saucepan. On a moderate heat sweat the garlic and onions. Add the leeks and the cooked beans. Cover with water and simmer for 30 minutes.

Add the chorizo, passata, rosemary, sage and stock – simmer for a further 45 minutes or until the beans are tender.

Stir in the fresh parsley and season with pepper. Sprinkle with the breadcrumbs and cheese and glaze under a grill. Serve with green salad and crusty bread.