It's A Snow Day Pairing: Chorizo and Gigante Bean Cassoulet & Casa de la Ermita
“Like human beings, a wine’s taste is going to depend a great deal on its origins and its upbringing”. Linda Johnson-Bell
Cooking can be therapeutic and help to relive stress. The smell of slow simmering food is enticing and stimulates the senses. Serving and enjoying a meal with friends and or family more often than not makes people happy, and of course sipping a glass of wine while you cook is (a chef’s privilege) is the perfect reason to cook.
The Wine
Casa de la Ermita, Lunatico, Monastrell, 2012
Made from 100% Monastrell (Mourvedre), aged in oak barrels this round medium/full bodied wine is just the thing to warm up with. The wine opens with aromas of raspberry, cherry, soft vanilla, anise and touch of orange zest. Abundant flavors of dark red fruit mix with a sweet balsamic note and a touch of minerality.
Supple in texture it’s easy to drink on its own, but with just enough grip from the ripe tannins it will pair very well with, pork, bean, and bolder poultry dishes. This wine is a great option if you’re a cabernet/ cab-blend, drinker looking for something just a little different, yet familiar. And a good value at $19.99
The Pairing
Chorizo and Gigante Bean Cassoulet
This dish is inspired by a traditional Spanish dish (Fabada a La Asturiana)
What you will need:
3 cups dried gigante, corona, or large lima beans
4 tablespoons extra-virgin olive oil, divided, plus more for drizzling
8 fresh Spanish chorizo or hot Italian sausage links (About 2 pounds)
1 leek (white and pale-green parts only), cut into 1/4"-thick rounds
1 small yellow onion, finely chopped
Kosher salt and freshly ground black pepper
5 garlic cloves, thinly sliced
3 anchovy fillets packed in oil, drained, chopped (optional)
1 tablespoon tomato paste
1 1/2 teaspoons smoked paprika
3 cups low-salt chicken broth
1 28-ounce can whole tomatoes, drained, crushed with your hands
7 sprigs thyme
2 bay leaves
2 sprigs rosemary
For the Breadcrumb Topping:
6 tablespoons extra-virgin olive oil, divided
2 cups fresh coarse breadcrumbs (from three 1/2"-thick slices white sandwich bread)
Kosher salt and freshly ground black pepper
1/2 cup chopped flat-leaf parsley
1 teaspoon finely grated lemon zest
How to make it:
Place beans in a large pot and cover with water by 3", bring to a boil; boil for 2 minutes. Remove from heat, and cover, and let them stand for 1 hour, drain beans. 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, about 1 1/2-2 hours (time will vary depending on size and age of beans). Drain beans, reserving 1 cup bean broth.
Preheat oven to 450°F.
Heat 2 tablespoons of oil in a large heavy pot on medium heat. Add chorizo and cook, turning occasionally, until golden all over, 7-8 minutes. Transfer chorizo to a plate and set aside. Place 2 tablespoons of oil, leeks, and onion in the same pot, season with salt and pepper; stirring occasionally, until vegetables are softened and light golden, about 5 minutes.
Add garlic and anchovies; stir 1 minute to break down anchovies. Add tomato paste and paprika; stir constantly until paste is caramelized, about 2 minutes. Add reserved 1 cup bean broth, beans, chicken broth, and next 4 ingredients; bring to a boil.
Cover and bake until beans are very tender, about 30 minutes. Add chorizo (and any accumulated juices) to pot, pressing to submerge. Bake until liquid is reduced and slightly thickened, 40-45 minutes longer.
Breadcrumb topping: Meanwhile, heat 3 tablespoons oil in a large skillet. Add bread- crumbs and cook, stirring often, until golden and crisp, about 10 minutes, season with salt and pepper.
Sprinkle breadcrumbs over beans and drizzle with remaining 3 tablespoons oil. Bake cassoulet until breadcrumbs are browned and liquid is bubbling, about 15 minutes. Let sit for 15 minutes.
Sprinkle parsley and lemon zest over just before serving. Recipe adapted from bon appétit
Salud, The Wine Guys