Leek, butter bean & chorizo gratin

Leek, butter bean & chorizo gratin

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(21 ratings)

Prep: 10 mins Cook: 25 mins


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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  • 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



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

  • 4 large leeks, thinly sliced



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

  • 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


  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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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's picture
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.
11th Sep, 2013
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.
18th Nov, 2012
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.
4th Nov, 2012
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.
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.
31st Aug, 2012
really nice topped with cheddar and breadcrumbs, i froze it pre topping and it worked well.
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
22nd Feb, 2012
Surprisingly, this healthy recipe is one of my daughter's favourites. If there are only 2 of you, the quantities are easily halved too.
5th Feb, 2012
Really simple and delicious recipe but definitely needs more chorizo - atleast double the amount suggested.


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rebeccamottershead's picture
24th Dec, 2017
This makes a tasty, satisfying soup - double the amount of stock, omit the topping and simmer for 20 minutes instead of putting it in the oven. Blend it to a rough consistency and serve - this quantity makes enough for 6-8 people.
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