Italian Inspired Chorizo and Butter Bean Cassoulet
with Green Beans, Pesto and Toasted Ciabatta
Originating from the south of France, cassoulets are typically slow-cooked and rich stews. Our Italian Inspired Chorizo and Butter Bean Cassoulet comes together a little faster for your table, with tomato, pesto and cheese bringing a taste of Italy.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
2 unit(s)
Garlic Clove
150 grams
Green Beans
1 carton(s)
Butter Beans
30 grams
Tomato Puree
28 grams
Red Wine Stock Paste
(Contains Sulphites)
1 sachet(s)
Mixed Herbs
125 grams
Baby Plum Tomatoes
2 unit(s)
Ciabatta
(Contains Cereals containing gluten)
20 grams
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
32 grams
Pesto
(Contains Milk)
90 grams
Diced Chorizo
(Contains Milk)
Not included in your delivery
1 tsp
Sugar
250 milliliter(s)
Water for the Sauce
20 grams
Butter
Nutritional information
Utensils
Instructions
Peel and grate the garlic (or use a garlic press).
Trim and halve the green beans.
Drain and rinse the butter beans in a sieve.
Heat a drizzle of oil in a large saucepan on medium heat.
Once hot, add the diced chorizo and cook until starting to brown, 3-4 mins.
Once browned, add the garlic and tomato puree and cook until fragrant, 1 min.
Once fragrant, add the red wine stock paste, mixed herbs, sugar and water for the sauce (see pantry for both amounts) to the pan. Stir to combine.
Bring the sauce to the boil, then stir through the butter beans, green beans and tomatoes.
Lower the heat and simmer until slightly reduced and the tomatoes have softened, 15-17 mins.
Meanwhile, halve the ciabatta.
When the cassoulet has 5 mins remaining, toast the ciabatta halves in your toaster until golden.
Once toasted, drizzle with oil and season with salt, then cut diagonally into triangles.
Stir the butter (see pantry for amount) through the cassoulet until melted. Add a splash of water if it's a little too thick.
Taste and season with salt and pepper if needed.
When everything's ready, share the cassoulet between your serving bowls.
Sprinkle over the hard Italian style cheese and drizzle over the pesto to finish.
Serve the ciabatta alongside.
Enjoy!
