Chorizo cassoulet
(baked beans with tomato and chorizo)

200 g dried white beans
1 onion
1 leak
100 g of chorizo
50 g of smoked bacon, in cubes
20 g of butter
2 garlic cloves
500 g of tomatoes (tetra brick)
2 teaspoons of oregan
salt, pepper
Rinse the beans and leave them for 8 hours in a 2 l of cold water.
Cut the onion, the leak into rings, chorizo in cubes.
Heat the butter in a large pan. Fry the bacon for 10 minutes, add onion and leak, garlic, fry for another 5 minutes.
Take the beans out of the water and save 2,5 dl of the water and add this with the beans, tomatoes and oregan to the bacon. Cover the pan and cook for 30 minutes. Add the chorizo and keep on the stove for another 50 minutes. Use some maizena to make the juice thicker.

2 persons
740 Kcal p.p.
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