Shortcut Chorizo Cassoulet (In Under 3 Hours!)
Inspired by the classic French dish, this Chorizo Cassoulet is rich, rustic, and incredibly comforting. White beans simmer with chorizo, pancetta, and tomatoes, then bake slowly until thick, hearty, and full of flavor. Perfect for cozy winter dinners.
Servings: 4 servings
Calories: 1278kcal
Equipment
Ingredients
- 1 ¼ lb chorizo sausage
- 1 Tbsp extra virgin olive oil
- 4 oz pancetta, cubed
- 1 medium red onion, about 2 cups, diced
- 1 large shallot, minced
- 5 cloves garlic, peeled and thinly sliced
- 1 Tbsp anchovy paste
- 1 (28oz) can crushed tomatoes
- 1 (14oz) can cherry tomatoes
- 2 (15 oz) canned white beans, such as navy beans, cannelini beans, or northern beans
- 2-3 sprigs fresh thyme
- 1 dried bay leaf
- ½ cup low-sodium chicken stock
- 3 cups homemade pumpernickel breadcrumbs, see note below
- 6 Tbsp unsalted butter melted
- 1 ½ tsp Kosher salt, divided
- ¼ tsp freshly ground black pepper
- zest from 1 lemon, about 1-2 tsp
- fresh parsley, for garnish
Instructions
- Cook the pancetta. Preheat oven to 325°F / 163°C. Heat 1 Tbsp oil in a large skillet over medium heat, then add 4 oz. pancetta and cook until crispy on all sides, about 5 minutes. Use a slotted spoon to transfer pancetta to a paper-towel lined plate or bowl.
- Sauté the aromatics. Increase heat to medium-high, then add onion and shallot. Cook 2-3 minutes, until translucent, then add 5 cloves sliced garlic. Cook 1 minute more.
- Stir in tomatoes and beans. Add 1 Tbsp anchovy paste, then use a wooden spoon to break up and dissolve. Next, add 1 (28oz) can crushed tomatoes, 1 (14oz) can cherry tomatoes, 1 (15oz) can of white beans, cooked pancetta, 2-3 sprigs thyme, and 1 bay leaf, then toss gently to combine. Season with 1 tsp Kosher salt and ¼ tsp freshly ground black pepper.
- Add chorizo. Nestle uncooked chorizo into sauce, then add ½ cup chicken stock.
- Meanwhile, make breadcrumbs. Combine 3 cups fresh breadcrumbs with 6 Tbsp melted unsalted butter, ½ tsp Kosher salt, and 2 tsp lemon zest, then toss to evenly coat.
- Bake, then serve. Sprinkle half the breadcrumb mixture evenly on top of chorizo and sauce, then bake for 1 hour. Sprinkle on remaining breadcrumbs directly on top of cassoulet, then bake an additional hour. Sprinkle with parsley, then serve immediately.
Notes
- Meats: Traditional French cassoulet includes pork and duck, but this version is flexible. Use chicken chorizo or your favorite sausage and cured meats if preferred.
- Beans: Classic cassoulet calls for dried Tarbais or Corona beans soaked overnight. For a weeknight-friendly version, canned beans are absolutely fine. If you prefer dried, soak and cook them in advance.
- Freezing: Best fresh, but you can freeze before or after baking.
- Before baking: Cool the sauce completely, transfer to a casserole dish, add uncooked chorizo, and freeze without breadcrumbs. Thaw overnight, top with breadcrumbs, then bake as directed.
- After baking: Thaw overnight, then reheat in a 325°F oven until warmed through.
Nutrition
Calories: 1278kcal | Carbohydrates: 65g | Protein: 51g | Fat: 91g | Saturated Fat: 36g | Cholesterol: 193mg | Sodium: 3677mg | Potassium: 990mg | Fiber: 9g | Sugar: 2g | Vitamin A: 556IU | Vitamin C: 5mg | Calcium: 119mg | Iron: 6mg
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