Italian Inspired Chorizo and Butter Bean Cassoulet
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Italian Inspired Chorizo and Butter Bean Cassoulet

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.

Allergens:
Sulphites
•Cereals containing gluten
•Milk
•Egg

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.

Preparation Time30 minutes
Cooking time10 minutes
DifficultyEasy

Ingredients

serving amount

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

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Nutritional information

Energy (kJ)3198 kJ
Energy (kcal)764 kcal
Fat37.3 g
of which saturates15.1 g
Carbohydrate71.9 g
of which sugars14.6 g
Protein32.2 g
Salt7.13 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Sieve
•Garlic Press
•Large Saucepan

Instructions

Get Prepped
1

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.

Fry the Flavour
2

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.

Sauce Time
3

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. 

Simmer your Cassoulet
4

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.

Toast the Ciabatta
5

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. 

Serve Up
6

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!