Chorizo and Gigante Bean Cassoulet

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-inch-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-inch-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

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