Meat mains
Sweet potato, chorizo and chard cassoulet
This cassoulet contains all you need for a re-invigorating dinner: creamy white beans, tender, nutrient-rich sweet potato, robust greens and smoky-sweet chorizo. It only calls for one pan and it's quick enough for midweek. Make it vegetarian-friendly by leaving out the chorizo, though you make want to up the seasoning a little.
Ingredients
- 2 cooking chorizo sausages, cut into 1cm slices
- oil for frying, e.g. vegetable or sunflower
- 1 onion or leek, finely sliced
- 700g sweet potatoes, peeled and chopped
- splash dry sherry (optional)
- 400ml passata (or use 200g tinned toms and 1 tbsp tom purée)
- 500ml veg stock or water
- 400g tin white beans, e.g. haricot, cannellini or butter beans
- leaves from 1 head chard, shredded
- handful fresh parsley or coriander, chopped
- salt and pepper
Method
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Step 1
Cook the chorizo in 2 tablespoons of oil for a few minutes on each side to colour them and release the paprika oils.
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Step 2
Remove from the pan with a slotted spoon and keep to one side.
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Step 3
Add the onion to the same pan, with a little more oil if needed, and cook slowly for 10 minutes.
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Step 4
Add the sweet potatoes, chorizo, sherry, passata or chopped tomatoes and purée if using.
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Step 5
Add the stock and season, then bring to the boil, reduce the heat and simmer for 20 minutes.
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Step 6
Add the beans and chard, then simmer for a further 5 minutes. Check the seasoning before serving.
