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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22nd Nov, 2011
I've made this seveal times now and we love it. I tried it with wine too, but think the sherry is the better option, and the topping is improved with cheese. Tonight there seemed to be too much liquid so I thickened it with cornflour.
20th Nov, 2011
This is yummy! Added extra chorizo though
10th Nov, 2011
Although tasty, warming and very easy to make, this is not a dinner party show-stopper and is a bit monochrome.
4th Nov, 2011
Made this last night and it was tasty. Like many other commentators, I doubled the amount of chorizo and it also contained chilli which was a nice addition. I thought the amount of stock was too much, so only added 150ml which was just right. I also increased the topping and added extra cheddar cheese because that is what was in the fridge.
1st Nov, 2011
This is very tasty. I followed some of the suggestions and added more chorizo as well as cheddar to the breadcrumbs. Only had white wine but it worked fine. I didn't like the look of putting 4 leeks in so only used 1 and added a red pepper which was lovely. All in all will become a regular store cupboard favourite!
18th Oct, 2011
This is a regular favourite, but it does need lots more chorizo. Also parmesan or strong cheddar in the breadcrumbs give it an extra something.
2nd Oct, 2011
This is amazing! I make it all the time as do my friends and family. I add some grated mature cheddar to the breadcrumbs and use white wine instead of sherry. Definitely 5 out of 5!
14th Jun, 2011
This is fine - an ordinary and easy supper but certainly nothing special. I used white wine instead of sherry and added cheese to the topping, and as others have said it really needs a lot more chorizo than the recipe suggests. I think this is more of a side dish and next time I'll be having it with a nice piece of pan fried sea bass!
3rd Jul, 2010
Surpisingly more-ish! I only had two leeks but left everything else the same and it was great. Loved the crispy crumbs on top! We had it with some fresh bread, having the leftovers tonight. (Edited to add: The leftovers weren't particularly great so not worth any extra effort to make more for leftover purposes.)
28th Oct, 2009
This recipe is okay but only okay. I doubled the weight of chorizo but should have doubled it again. I also added 30g parmesan to topping but should perhaps have used double that. Will only make this again when I need to use excess of leeks from allotment.


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