Leek, butter bean & chorizo gratin

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• Carol

  22 February 2012

  Carol rated and commented on this recipe

  

  Surprisingly, this healthy recipe is one of my daughter's favourites. If there are only 2 of you, the quantities are easily halved too.

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• Flugle

  19 April 2012

  Flugle commented on this recipe

  Agree with most of the above, double the quantity of chorizo, add cheddar and mix Parmesan with the bread crumbs also an old Jamie Oliver tip while finishing in the pan if you crush about a quarter of the butter beans with a spoon against the side of the pan this thickens the sauce nicely, would do again quite filling and tasty

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• scrummy

  31 August 2012

  scrummy commented on this recipe

  really nice topped with cheddar and breadcrumbs, i froze it pre topping and it worked well.

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• scrummy

  30 September 2012

  scrummy commented on this recipe

  added more chorizo and a chilli and cooked whole mixture together for a while before adding topping which was breadcrumbs and cheese.. served with green beans and crusty bread really really nice.

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• miranda

  04 November 2012

  miranda rated and commented on this recipe

  

  loved this!! And so easy to make, just use less stock and definately more chorizo. I used about 125 g for two. Forgot to use cheese on top, but it still tasted great.

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• Pip

  18 November 2012

  Pip rated and commented on this recipe

  

  Lovely as is as an accompaniment to a pork chop but if going to be the main course then definately need 2 or 3 times the quantity of chorizo. Also used chicken stock & added parmesan to the breadcrumbs.

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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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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 10 mins

Cook 25 mins

Low-fat

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

PER SERVING

275 kcalories, protein 15g, carbohydrate 32g, fat 9 g, saturated fat 2g, fibre 0g, sugar 7g, salt 2.41 g

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