Name: Leek, butter bean & chorizo gratin
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Cuisine: British
Ingredients: 1 tbsp olive oil; 75g pack chorizo roughly chopped; 4 large leeks thinly sliced; 3 garlic cloves sliced; 100ml dry sherry (we used Fino); 2 x 400g cans butter beans drained; 500ml vegetable stock; 85g bread torn into pieces

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Leek, butter bean & chorizo gratin

Leek, butter bean & chorizo gratin

Good Food team

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Serves 4

Easy

Prep: 10 mins

Cook: 25 mins

A star rating of 4.4 out of 5.25 ratingsRate

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Use up slightly stale bread to make the crunchy topping for this easy bake

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Ingredients

Nutrition

Units:

MetricUS

1 tbsp olive oil
75g pack chorizo

roughly chopped
4 large leeks

thinly sliced
3 garlic cloves

sliced
100ml dry sherry

(we used Fino)
2 x 400g cans butter beans

drained
500ml vegetable stock
85g bread

torn into pieces

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Nutrition: per serving

kcal275
fat9g

low
saturates2g
carbs32g
sugars7g
fibre0g
protein15g
salt2.41g

Method

step 1

Heat oven to 200C/fan 180C/gas 6. Heat the oil, fry the chorizo for a few mins until slightly crisp, then scoop out, leaving the oil behind. Add the leeks and half the garlic; cook for 5 mins until soft. Pour in the sherry, beans and stock. Season, then bubble for 5 mins.
step 2

Meanwhile, blitz the bread to coarse crumbs with the remaining garlic. Tip the leek mixture into an ovenproof dish, stir in the chorizo and scatter over the crumbs. Bake for 10 mins until golden, then serve with crusty bread.

RECIPE TIPS

FOR A SIMPLE, SPICY ONE-POT

CHORIZO & LEEK RICE POT Fry the chorizo, leeks and garlic, then add 300g basmati rice to the pan with the sherry, beans and approx 600ml stock, or enough to just cover the rice. Cover, bring to the boil, then simmer for about 20 mins or until all the liquid has been absorbed and the rice is fluffy.

Recipe from Good Food magazine, November 2008

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A star rating of 4.4 out of 5.25 ratings

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