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Chorizo and Gigante Bean Cassoulet


Chorizo and Gigante Bean Cassoulet Recipe

Ingredients:
  • 3 cups dried gigante, corona, or large lima beans
  • 4 tablespoons extra-virgin olive oil, divided, plus more for drizzling
  • 8 fresh Spanish chorizo or hot Italian sausage links (About 2 pounds)
  • 1 leek (white and pale-green parts only), cut into 1/4"-thick rounds
  • 1 small yellow onion, finely chopped
  • Kosher salt and freshly ground black pepper
  • 5 garlic cloves, thinly sliced
  • 3 anchovy fillets packed in oil, drained, chopped (optional)
  • 1 tablespoon tomato paste
  • 1 1/2 teaspoons smoked paprika
  • 3 cups low-salt chicken broth
  • 1 28-ounce can whole tomatoes, drained, crushed with your hands
  • 7 sprigs thyme
  • 2 bay leaves
  • 2 sprigs rosemary
  • 6 tablespoons extra-virgin olive oil, divided
  • 2 cups fresh coarse breadcrumbs (from three 1/2"-thick slices white sandwich bread)
  • Kosher salt and freshly ground black pepper
  • 1/2 cup chopped flat-leaf parsley
  • 1 teaspoon finely grated lemon zest
Directions:
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