Pic of Sweet potato, chorizo and chard cassoulet

Sweet potato, chorizo and chard cassoulet

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Meat mains

Sweet potato, chorizo and chard cassoulet

Main Serves 4 1h
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.


  • 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


Prep time: 15 min
Cooking time: 45 min
  • 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.
  • Step 2

    Remove from the pan with a slotted spoon and keep to one side.
  • Step 3

    Add the onion to the same pan, with a little more oil if needed, and cook slowly for 10 minutes.
  • Step 4

    Add the sweet potatoes, chorizo, sherry, passata or chopped tomatoes and purée if using.
  • Step 5

    Add the stock and season, then bring to the boil, reduce the heat and simmer for 20 minutes.
  • Step 6

    Add the beans and chard, then simmer for a further 5 minutes. Check the seasoning before serving.

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