Name: Chorizo and Gigante Bean Cassoulet
Yield: Makes 8 servings
Ingredients: 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; 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; Ingredient info: Fresh Spanish chorizo, a link sausage that's milder than Mexican chorizo, can be found at specialty foods stores, Spanish markets, and latienda.com (try hot or mild). Smoked paprika is available at most supermarkets.

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Chorizo and Gigante Bean CassouletRomulo Yanes

Pork and beans never had it so good. This Spanish riff on French cassoulet pairs large, meaty beans with fresh sausages under a breadcrumb crust. Save time by quick-soaking the beans.

Recipe notes

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