Cassoulet with Leeks Chorizo and Winter Herbs
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Serves 4
10 mins prep time
1 hour 15 mins cook time
recipe courtesy of our friends at British Leeks
Cassoulet with Leeks Chorizo and Winter Herbs is a rich, hearty, and deeply comforting dish inspired by the rustic traditions of French countryside cooking. This warming one-pot meal brings together tender beans, smoky chorizo, and aromatic herbs to create a satisfying dish that’s perfect for colder days or cosy evenings at home.
At the heart of the cassoulet are creamy white beans, slow-cooked until soft and velvety. They absorb the surrounding flavours beautifully, forming a comforting base that gives the dish its signature heartiness. Their mild taste allows the more robust ingredients to shine while adding a satisfying, nourishing texture.
Chorizo introduces a bold, smoky depth with a gentle hint of spice. As it cooks, it releases its rich oils, infusing the entire dish with warmth and a slightly paprika-rich flavour that complements the beans perfectly. This adds a savoury richness that makes the cassoulet feel indulgent and full-bodied.
Leeks provide a subtle sweetness and delicate onion-like flavour, balancing the richness of the chorizo. Slowly softened, they melt into the dish, adding both texture and a gentle aromatic note that enhances the overall flavour profile.
Winter herbs such as thyme, rosemary, and bay leaves bring a fragrant, earthy quality that ties everything together. These herbs add depth and a rustic character, making the dish feel traditional and wholesome.
As the cassoulet simmers, all the ingredients meld together into a thick, flavourful stew. The top may develop a slightly crisp, golden crust if baked, adding a delightful contrast to the soft interior beneath.
Cassoulet with Leeks Chorizo and Winter Herbs is best served hot, perhaps with crusty bread or a simple green salad to balance its richness. It’s a dish that celebrates slow cooking and bold flavours, offering warmth, comfort, and a true taste of rustic home cooking in every spoonful.
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Ingredients
You'll Need
- 350g soaked or tinned Cannelini beans (cooked)
- 3 leeks – trimmed, diced, washed
- 1 crushed garlic clove
- ½ red onion finely chopped
- 2 sprigs of rosemary
- 5 leaves of sage - roughly chopped
- 500g piece of chorizo - cut into slices ½ inch thick
- 100ml passatta
- 250g bread crumbs
- 2 tablespoons olive oil
- 1l vegetable stock
- 30g finely chopped parsley
- 2 twists milled pepper
- 50g grated cheddar cheese
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Method
- Add the Olive Oil to a thick-bottomed saucepan. On a moderate heat sweat the garlic and onions. Add the leeks and the cooked beans. Cover with water and simmer for 30 minutes.
- Add the chorizo, passata, rosemary, sage and stock – simmer for a further 45 minutes or until the beans are tender.
- Stir in the fresh parsley and season with pepper. Sprinkle with the breadcrumbs and cheese and glaze under a grill. Serve with green salad and crusty bread.