Portuguese Cassoulet

Recipe

18 INGREDIENTS • 11 STEPS • 1HR 45MINS

Portuguese Cassoulet

4.7

3 ratings

A Portuguese take on a French classic. This recipe was made with Heirloom Cranberry Beans and Jar Goods Classic Red sauce provided by The Fare Trade.

Portuguese Cassoulet

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Each month award-winning chefs assemble a box of their favorite American-made artisan ingredients + signatures recipes to upgrade your kitchen.

http://www.thefaretrade.com/

A Portuguese take on a French classic. This recipe was made with Heirloom Cranberry Beans and Jar Goods Classic Red sauce provided by The Fare Trade.

1HR 45MINS

Total Time

$2.56

Cost Per Serving

Ingredients

Servings

4

US / Metric

1 cup

Cranberry Beans

or Cannellini Beans

4

1

1

Yellow Bell Pepper

1

Green Bell Pepper

1

Spanish Chorizo

to taste

Fresh Chives, chopped

4 cups

Chicken Stock

1

1/2 tsp

1 pinch

Crushed Red Pepper Flakes

5 cloves

1 cup

Tomato Sauce

1 tsp

1/2 tsp

Ground Black Pepper

1/2 tsp

1 cup

Red Wine

1 Tbsp

Canola Oil

Nutrition Per Serving

VIEW ALL

Calories

481

Fat

19.7 g

Protein

41.5 g

Carbs

26.6 g

Portuguese Cassoulet

Save

Each month award-winning chefs assemble a box of their favorite American-made artisan ingredients + signatures recipes to upgrade your kitchen.

http://www.thefaretrade.com/

Cooking InstructionsHide images

step 1

Pick through the Cranberry Beans (1 cup) to remove any pebbles or damaged beans. Soak the beans overnight in three times the amount of water to beans.

step 1 Pick through the Cranberry Beans (1 cup) to remove any pebbles or damaged beans. Soak the beans overnight in three times the amount of water to beans.

step 2

Drain the soaked beans and rinse thoroughly.

step 2 Drain the soaked beans and rinse thoroughly.

step 3

Julienne the Yellow Onion (1), Yellow Bell Pepper (1) and Green Bell Pepper (1). Peel and mince the Garlic (5 cloves).

step 3 Julienne the Yellow Onion (1), Yellow Bell Pepper (1) and Green Bell Pepper (1). Peel and mince the Garlic (5 cloves).

step 4

Over medium-high heat, brown off the Spanish Chorizo (1). Render off the fat and crisp up the sausage in a cast iron pan, about 8 to 10 minutes.

step 4 Over medium-high heat, brown off the Spanish Chorizo (1). Render off the fat and crisp up the sausage in a cast iron pan, about 8 to 10 minutes.

step 5

Use a slotted spoon to remove the chorizo to a paper towel lined plate and set aside.

step 5 Use a slotted spoon to remove the chorizo to a paper towel lined plate and set aside.

step 6

Combine the Kosher Salt (1 tsp), crushed Ground Black Pepper (1/2 tsp) and Smoked Paprika (1/2 tsp), and liberally season the Chicken Thighs (4) on both sides.

step 6 Combine the Kosher Salt (1 tsp), crushed Ground Black Pepper (1/2 tsp) and Smoked Paprika (1/2 tsp), and liberally season the Chicken Thighs (4) on both sides.

step 7

Place the cast iron over medium-high heat and add in Canola Oil (1 Tbsp). Once smoking, add the thighs to the pan. Sear on each side until golden, 4 to 6 minutes per side.

step 7 Place the cast iron over medium-high heat and add in Canola Oil (1 Tbsp). Once smoking, add the thighs to the pan. Sear on each side until golden, 4 to 6 minutes per side.

step 8

Remove the chicken thighs and set aside. Add in the sliced onion and bell peppers. Add some color and continue to cook over high heat for 3 minutes. Then add in the minced garlic and Crushed Red Pepper Flakes (1 pinch).

step 8 Remove the chicken thighs and set aside. Add in the sliced onion and bell peppers. Add some color and continue to cook over high heat for 3 minutes. Then add in the minced garlic and Crushed Red Pepper Flakes (1 pinch).

step 9

Once garlic is fragrant, add in the Bay Leaf (1) and Dried Oregano (1/2 tsp), and deglaze with Red Wine (1 cup). Scrape the brown bits from the bottom of the pan. Bring to a boil and reduce the wine by half.

step 9 Once garlic is fragrant, add in the Bay Leaf (1) and Dried Oregano (1/2 tsp), and deglaze with Red Wine (1 cup). Scrape the brown bits from the bottom of the pan. Bring to a boil and reduce the wine by half.

step 10

Add in the drained beans and Chicken Stock (4 cups) and combine. Add the Chicken Thighs back to the pan. Bring the stock to a boil, and reduce to a simmer for an hour until the beans and chicken are cooked through. Remove the bay leaf.

step 10 Add in the drained beans and Chicken Stock (4 cups) and combine. Add the Chicken Thighs back to the pan. Bring the stock to a boil, and reduce to a simmer for an hour until the beans and chicken are cooked through. Remove the bay leaf.

step 11

Add the chorizo back to the pan along with the Tomato Sauce (1 cup) and combine. Place the pan under the broiler and cook until the chicken skin is crisp and golden. Garnish with freshly chopped Fresh Chives (to taste) and serve.

step 11 Add the chorizo back to the pan along with the Tomato Sauce (1 cup) and combine. Place the pan under the broiler and cook until the chicken skin is crisp and golden. Garnish with freshly chopped Fresh Chives (to taste) and serve.

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