Text 32520, 100 rader
Skriven 2013-01-11 06:13:38 av Dave Drum (1:261/38)
Ärende: Gourmet 1355
====================
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Chorizo & Gigante Bean Cassoulet
 Categories: Pork, Casseroles, Seafood, Beans, Vegetables
      Yield: 8 Servings

      3 c  Dried gigante, corona, or
           - large Lima beans
      4 tb Extra-virgin olive oil;
           - divided + more for
           - drizzling
      2 lb Fresh Spanish chorizo or hot
           - Italian sausage links
      1    Leek; white & pale-green
           - only, in 1/4" rounds
      1 sm Yellow onion; fine chopped
           Salt & fresh ground pepper
      5 cl Garlic; thin sliced
      3    Anchovy filets packed in
           - oil; drained, chopped
      1 tb Tomato paste
  1 1/2 ts Smoked paprika
      3 c  Chicken broth
     28 oz Can whole tomatoes; drained,
           - crushed w/your hands
      7    Sprigs thyme
      2    Bay leaves
      2    Sprigs rosemary

MMMMM---------------------BREADCRUMB TOPPING--------------------------
      6 tb Extra-virgin olive oil;
           - divided
      2 c  Fresh coarse breadcrumbs
           Salt & fresh ground pepper
    1/2 c  Chopped flat-leaf parsley
      1 ts Fine grated lemon zest

  Ingredient info: Fresh Spanish chorizo, a link sausage
  thatÆs milder than Mexican chorizo, can be found at
  specialty foods stores, Spanish markets, and latienda.com
  (try hot or mild). Smoked paprika is available at most
  supermarkets.

  For beans and chorizo: Place beans in a large pot and
  cover with water by 3". Bring to a boil; boil for 2
  minutes. Remove from heat, cover, and let stand for 1
  hour.

  Drain beans. Add fresh water to cover by 3". Bring to a
  boil; reduce heat to medium and simmer, uncovered, until
  beans are just tender but not mushy, 1 1/2-2 hours (time
  will vary depending on size and age of beans). Drain,
  reserving 1 cup bean broth.

  Preheat oven to 450øF/230øC. Heat 2 tablespoons oil in a
  large heavy pot over medium heat. Add chorizo and cook,
  turning occasionally, until golden all over, 7-8 minutes.
  Transfer chorizo to a plate and set aside.

  Place 2 tablespoons oil, leek, and onion in same pot.
  Season with salt and pepper; cook, stirring occasionally,
  until vegetables are softened and light golden, about 5
  minutes. Add garlic and anchovies; stir 1 minute to break
  down anchovies. Add tomato paste and paprika; stir
  constantly until paste is caramelized, about 2 minutes.
  Add reserved 1 cup bean broth, beans, chicken broth, and
  next 4 ingredients; bring to a boil.

  Cover and bake until beans are very tender, about 30
  minutes. Add chorizo (and any accumulated juices) to pot,
  pressing to submerge. Bake until liquid is reduced and
  slightly thickened, 40-45 minutes longer.

  For breadcrumb topping: Meanwhile, heat 3 tablespoons oil
  in a large skillet. Add bread- crumbs and cook, stirring
  often, until golden and crisp, about 10 minutes. Season
  with salt and pepper.

  Sprinkle breadcrumbs over beans and drizzle with remaining
  3 tablespoons oil. Bake cassoulet until breadcrumbs are
  browned and liquid is bubbling, about 15 minutes. Let sit
  for 15 minutes. Sprinkle parsley and lemon zest over just
  before serving.

  by The Bon Appétit Test Kitchen

  Bon Appétit | March 2012

  Yield: Makes 8 servings

  MM Format by Dave Drum - 12 April 2012

  Uncle Dirty Dave's Archives

MMMMM

... The greatest use of life is to spend it for something that will outlast it.

--- BBBS/Li6 v4.10 Dada-1
 * Origin: Prism bbs (1:261/38)