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Leek, butter bean & chorizo gratin
Serves 4
Easy
Prep:
Cook:
Use up slightly stale bread to make the crunchy topping for this easy bake
Skip to ingredients
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- 1 tbsp olive oil
- 75g pack chorizoroughly chopped
- 4 large leeksthinly sliced
- 3 garlic clovessliced
- 100ml dry sherry(we used Fino)
- 2 x 400g cans butter beansdrained
- 500ml vegetable stock
- 85g breadtorn into pieces
Nutrition: per serving
- kcal275
- fat9glow
- 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.
