Leek, butter bean & chorizo gratin

Leek, butter bean & chorizo gratin

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(20 ratings)

Prep: 10 mins Cook: 25 mins

Easy

Serves 4
Use up slightly stale bread to make the crunchy topping for this easy bake

Nutrition and extra info

Nutrition: per serving

  • kcal275
  • fat9g
  • saturates2g
  • carbs32g
  • sugars7g
  • fibre0g
  • protein15g
  • salt2.41g
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Ingredients

  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 75g pack chorizo, roughly chopped
    Chorizo

    Chorizo

    chore-reeth-oh

    A coarsely textured spiced pork sausage widely used in Spanish and Mexican cooking. It is made…

  • 4 large leek, thinly sliced
    Leeks

    Leek

    lee-k

    Like garlic and onion, leeks are a member of the allium family, but have their own distinct…

  • 3 garlic clove, sliced
  • 100ml dry sherry (we used Fino)
  • 2 x 400g cans butter beans, drained
  • 500ml vegetable stock
  • 85g bread, torn into pieces

Method

  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.

  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.

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Comments, questions and tips

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Disie
12th May, 2016
I used this as an accompaniment to schnitzels and used twice the chorizo, sautéed all the garlic with the leeks and used Panko crumbs, topped with slices of tomato and grated hard cheese (like Parmesan, Grano or tasty). Because I wanted to use same frying pan to sauté schnitzels I tipped leek mix and chorizo into ovenproof dish, added stock and sherry, then topped with crumbs, tomato slices and cheese before baking for about 30 mins. With these changes this dish turned out to be a great success as a balanced accompaniment to meat.
zsuzsanna
10th Oct, 2015
I replaced the chorizo with vegetarian sausages and added grated cheese on top of the breadcrumbs. My husband enjoyed it as well as I did. I halved the recipe but there is still some left for tomorrow.
elliemayshepherd
11th Sep, 2013
4.05
Loved this recipe...I didnt have any chorizo so used lardons instead and added cheddar to the topping. Its a nice simple supper dish and easy to prepare.
piptrowles
18th Nov, 2012
4.05
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.
miranda74
4th Nov, 2012
5.05
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.
traciekan
30th Sep, 2012
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.
traciekan
31st Aug, 2012
really nice topped with cheddar and breadcrumbs, i froze it pre topping and it worked well.
flugle
19th Apr, 2012
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
carol_layton
22nd Feb, 2012
5.05
Surprisingly, this healthy recipe is one of my daughter's favourites. If there are only 2 of you, the quantities are easily halved too.
mrsspoon74
5th Feb, 2012
Really simple and delicious recipe but definitely needs more chorizo - atleast double the amount suggested.

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