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RECIPE
18 INGREDIENTS11 STEPS1hr 45min

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 Recipe | SideChef
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.
The FareTrade
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/
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Estimated Total: Estimated Total:
Fulfilled by
The FareTrade
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/
1hr 45min
Total Time
$2.56
Cost Per Serving

Ingredients

US / METRIC
Servings:
4
Serves 4
1 cup
Cranberry Beans
or Cannellini Beans
1
Spanish Chorizo
to taste
Fresh Chives , chopped
4 cups
Chicken Stock
1 pinch
Crushed Red Pepper Flakes
5 cloves
1 cup
Tomato Sauce
1 cup
Red Wine
1 Tbsp
Canola Oil
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Nutrition Per Serving

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CALORIES
481
FAT
19.7 g
PROTEIN
41.5 g
CARBS
26.6 g

Cooking Instructions

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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 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 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 Tyson® 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 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 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.
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Nutrition Per Serving
Calories
481
% Daily Value*
Fat
19.7 g
25%
Saturated Fat
5.4 g
27%
Trans Fat
0.0 g
--
Cholesterol
141.0 mg
47%
Carbohydrates
26.6 g
10%
Fiber
6.7 g
24%
Sugars
7.8 g
--
Protein
41.5 g
83%
Sodium
1040.9 mg
45%
Vitamin D
--
--
Calcium
117.1 mg
9%
Iron
4.0 mg
22%
Potassium
563.1 mg
12%
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