Herbies Spices Recipes
1 red onion, chopped
2 cloves garlic, chopped
1 red capsicum, chopped
4 chorizo sausages, sliced
2 anchovies, chopped
250mL red wine
120g butter beans, cooked and drained
120g black eye beans, cooked and drained
400g (can) chopped tomatoes
2 teaspoons dried Herbie’s Spices Thyme Leaves Rubbed
1½ teaspoons Herbie’s Spices Herbs de Provence
1½ teaspoons Herbie’s Spices Paprika Smoked - Sweet
1 cup fresh breadcrumbs (made from day old bread)
½ small red onion, very finely chopped
1 clove garlic, very finely chopped
1 teaspoon dried Herbie’s Spices Thyme Leaves Rubbed
1 tablespoon flat leaf parsley, chopped
1 teaspoon lemon zest
2 tablespoons olive oil
Saute onion in a little olive oil until translucent, then add garlic and capsicum for another 2 minutes and add chorizo.
Once chorizo is browned, add anchovies, wine, cooked beans, tomatoes, herbs and smoked paprika. Lower heat and simmer for 25 minutes.
To make crumbs, spread fresh breadcrumbs over a baking tray and sprinkle over onion, garlic, thyme, parsley, lemon zest and olive oil. They need to be fairly drenched in oil to become crunchy.
Bake in 200ºC oven for 5 minutes until crisp and starting to brown.
Spoon cassoulet into deep bowls and top with crumbs, and don’t forget a glass of cab sav.