Chorizo and Blue Cassoulet

Ingredients for 4 servings

250g Chorizo Iberico – sliced
1 medium onion, peeled and chopped
2-3 sticks celery – sliced
2 Cloves garlic- peeled and finely chopped
150 mL 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 Blue Cheese

Few leaves fresh parsley to serve

Chorizo and Blue Cassoulet


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.

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

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.

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