Creamed corn, bean & chorizo gratin

Name: Creamed corn, bean & chorizo gratin
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 4
Ingredients: 1 tbsp olive oil; 120g chorizo cut into 1cm pieces; 1 onion finely chopped; 1 tsp chipotle chilli flakes; 260g can sweetcorn drained; 100ml double cream; 550g butter beans; 75g cheddar coarsely grated; 25g panko breadcrumbs; 30g pickled jalapeños roughly chopped

Sophie Wyburd

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Serves 4

Easy

Prep: 10 mins

Cook: 1 hr

A star rating of 4.8 out of 5.8 ratingsRate

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Fold creamed sweetcorn and beans in a sauce spiced with chorizo and bake until golden and bubbling. Serve as a main or side dish

Egg-free

Low sugar

Nut-free

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Ingredients

Nutrition

Units:

MetricUS

1 tbsp olive oil
120g chorizo

cut into 1cm pieces
1 onion

finely chopped
1 tsp chipotle chilli flakes
260g can sweetcorn

drained
100ml double cream
550g butter beans
75g cheddar

coarsely grated
25g panko breadcrumbs
30g pickled jalapeños

roughly chopped

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Nutrition: per serving

kcal505
fat34g
saturates17g
carbs26g
sugars8g

low
fibre9g
protein20g
salt1.69g

Method

step 1

Put the oil in a large frying pan over a medium heat. Cook the chorizo for 6-8 mins until crispy and the fat has rendered out, then remove to a plate using a slotted spoon. Stir the onion into the chorizo oil with a pinch of salt and cook for 6-7 mins until soft and just starting to take on colour, then add the chipotle chilli flakes. Cook for another minute until fragrant.
step 2

Heat the oven to 200C/180C fan/gas 6. Tip the sweetcorn and cream into the pan. Simmer for 5 mins until reduced slightly. Blend the mixture using a hand blender, but leave some of it chunky. Stir in the butter beans along with their liquid, half of the crispy chorizo and season to taste.
step 3

Tip the mixture into a 2-litre baking dish then cover the top with the cheddar and panko. Bake for 20-25 mins until bubbly and golden brown. Sprinkle with the remaining chorizo and the jalapeños to serve.

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A star rating of 4.8 out of 5.8 ratings

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