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Chorizo and Blue Cassoulet

Chorizo and Blue Cassoulet

4 servings


  • 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 parsley to serve


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.