Chorizo and Blue Cassoulet

Name: Chorizo and Blue Cassoulet
Yield: 4 servings
Cuisine: Mexican
Ingredients: 250g chorizo Iberico; 1 medium onion, peeled and chopped; celery – sliced; 2 garlic cloves - peeled and finely chopped; white wine (or stock); 1 can plum tomatoes; 2 Cans haricot beans – drained; 6-8 baby plum or cherry tomatoes - halved; 1 pack Castello® Extra creamy danish blue; Few leaves fresh fresh parsley to serve

4 servings

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Ingredients

250g chorizo Iberico
1 medium onion, peeled and chopped
celery – sliced
2 garlic cloves - peeled and finely chopped
white wine (or stock)
1 can plum tomatoes
2 Cans haricot beans – drained
6-8 baby plum or cherry tomatoes - halved
1 pack Castello® Extra creamy danish blue
Few leaves fresh fresh parsley to serve

Preparation

Preparation

1. In a large pan, gently sauté the sausage until it starts to release its oil, then add the onions, celery and garlic then continue cooking until softened.

2. Add the wine or stock, tomatoes with their juices and cook until sauce has thickened slightly – approx. 10 mins.

3. Stir in the beans and the halved tomatoes and simmer for further 5-7 mins, season to taste and then finally stir in the cheese broken into pieces, allowing it to just start to melt before serving with chunks of fresh bread and scattered with chopped parsley.