Leek, Butter Bean and Chorizo Gratin |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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A really easy, warming and tasty supper dish, that's low in fat. Fantastic with a glass of red wine! Ingredients:
1 tablespoon olive oil |
75 g chorizo sausage, roughly chopped |
4 large leeks, thinly sliced |
3 garlic cloves, sliced |
100 ml dry sherry |
2 (400 g) cans butter beans, drained |
500 ml vegetable stock |
3 ounces bread, torn into pieces |
Directions:
1. Heat the oven to 200/180/Gas 6. Heat the oil in a large pan and fry the chorizo for a few minutes until slightly crisp and then scoop out, leaving the oil behind.
2. Add the leeks to the oil with half of the garlic; cook for 5 minutes until soft. Pour in the sherry, beans and stock. Season, then bubble for 5 minutes.
3. Blitz the bread to coarse breadcrumbs with the remaining garlic. Tip the leek mixture into an ovenproof dish. Stir in the chorizo and scatter over the breadcrumbs. Bake until golden, approx 10 minutes, and then serve with crusty bread.
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