Slow Cooker Chorizo Cassoulet With Green Beans

Before you begin...

This recipe takes around 5-10 min to prep, so get your slow cooker and all your ingredients ready, then wash your fruit and veg

Boil a kettle

Turn on your slow cooker to high

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over high heat

Once hot, add your diced chorizo and cook for 2-3 min until browned

Peel and chop your brown onion[s] into wedges

Top, tail, and slice your carrot[s] into discs

Peel and finely chop (or grate) your garlic

Roughly chop your potato[es] into bite-sized pieces

Add your tomato paste and chopped onion to the pan with the garlic, carrot, potato and ground smoked paprika

Add 1 tsp [1 1/2 tsp] [2 tsp] flour, give everything a good mix up and cook for 30 secs

Drain and rinse your cannellini beans

Add the contents of your pan to the slow cooker

Add 200ml [260ml] [350ml] boiled water to the slow cooker with your chicken stock mix, drained cannellini beans, red wine vinegar and cherry tomatoes

Add your bay leaf[ves] and 1 tsp [1 1/2 tsp] [2 tsp] sugar and pepper, then cover and cook on high for 4 hours – this is your chorizo cassoulet

Once the chorizo cassoulet is almost done, boil a kettle

Trim, then add your green beans to a wide-based pot, cover them with boiled water (just enough to cover them)

Bring to the boil over a high heat and cook for 3-4 min or until tender

Slice your ciabatta[s] in half and place in the toaster for 1-2 min or until warmed through