Herbies Spices Recipes
Chorizo and Thyme Cassoulet
Description
This is one of our favourite winter dishes - low fat, low GI, and delicious as well!
Ingredients
At a glance
Miscellaneous
Serves
4
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
Crunchy Crumbs:
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
Methods/steps
-
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.
Additional Tips
Okay, not so low-fat with the crunchy bread-crumbs, but it would an absolute kill-joy to leave them out. Hope you love this simple recipe as much as we do. Leftovers are great too.
Reviews
