Chorizo and Gigante Bean Cassoulet

Ingredients

• 3 fillet anchovy packed in oil, drained, chopped
• 2  bay leaves 
• 28 ounce canned tomatoes whole with your hands crushed drained canned
• 2 cups coarse breadcrumbs fresh white (from three)
• 3 cups lima beans *soaked overnight dried
• 0.5 cup flat-leaf parsley chopped
• 5  garlic cloves thinly sliced
• 8 servings kosher salt and pepper black freshly ground
• 1  leek white cut into 1/4"-thick rounds ( and pale-green parts only)
• 1 teaspoon lemon zest finely grated
• 3 cups low-salt chicken broth 
• 6 tablespoons olive oil extra-virgin divided
• 2 sprigs rosemary 
• 2 pounds mild sausage links to package directions and coin fresh italian spanish hot
• 1.5 teaspoons paprika smoked
• 7 sprigs thyme leaves 
• 1 tablespoon tomato paste 
• 1 small onion yellow finely chopped

Equipment

• frying pan
• oven
• pot

Directions

1. Place beans in a large pot and cover with water by 3". Bring to a boil; boil for 2 minutes.
2. Remove from heat, cover, and let stand for 1 hour.
3. Drain beans.
4. Add fresh water to cover by 3". Bring to a boil; reduce heat to medium and simmer, uncovered, until beans are just tender but not mushy, 1 1/2-2 hours (time will vary depending on size and age of beans).
5. Drain, reserving 1 cup bean broth.
6. Preheat oven to 450°F.
7. Heat 2 tablespoons oil in a large heavy pot over medium heat.
8. Add chorizo and cook, turning occasionally, until golden all over, 7-8 minutes.
9. Transfer chorizo to a plate and set aside.
10. Place 2 tablespoons oil, leek, and onion in same pot. Season with salt and pepper; cook, stirring occasionally, until vegetables are softened and light golden, about 5 minutes.
11. Add garlic and anchovies; stir 1 minute to break down anchovies.
12. Add tomato paste and paprika; stir constantly until paste is caramelized, about 2 minutes.
13. Add reserved 1 cup bean broth, beans, chicken broth, and next 4 ingredients; bring to a boil.
14. Cover and bake until beans are very tender, about 30 minutes.
15. Add chorizo (and any accumulated juices) to pot, pressing to submerge.
16. Bake until liquid is reduced and slightly thickened, 40-45 minutes longer.
17. Meanwhile, heat 3 tablespoons oil in a large skillet.
18. Add bread- crumbs and cook, stirring often, until golden and crisp, about 10 minutes. Season with salt and pepper.
19. Sprinkle breadcrumbs over beans and drizzle with remaining 3 tablespoons oil.
20. Bake cassoulet until breadcrumbs are browned and liquid is bubbling, about 15 minutes.
21. Let sit for 15 minutes.
22. Sprinkle parsley and lemon zest over just before serving.