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Leek, Butter Bean, and Chorizo Gratin

Here’s a good, and good-for-you, supper dish for a cosy night in, and yet another good reason to find yourself a reliable supply of butter beans! Simple to prepare and present, you’ll want nothing more than a crusty loaf, a green salad, and a glass of red wine to serve alongside for complete satisfaction — guaranteed.

Leek, Butter Bean, and Chorizo Gratin

1 tbs. olive oil
3 oz. Spanish chorizo, diced
4 large leeks, thinly sliced (about 4 cups)
3 garlic cloves, thinly sliced
3½ fl. oz. dry sherry
2 x 14 oz. cans butter beans, rinsed and drained
18 fl. oz. vegetable stock
3 oz. bread, torn into pieces

Heat the oven to 400°F. Heat the oil in a large skillet and fry the chorizo for a few minutes until slightly crisp, then scoop out with a slotted spoon and set aside. Add the leeks and half of the garlic to the skillet and cook 5-10 minutes until soft. Pour in the sherry, add the beans, and stock, and bring to a boil. Season with salt and freshly ground black pepper, and let bubble for 10 minutes or so until the broth is reduced somewhat.

Meanwhile, blitz the bread in a food processor with the remaining garlic. Tip the leek mixture into an ovenproof dish, stir in the chorizo and scatter over the crumbs. Bake for 10 minutes until golden, then serve in wide bowls with crusty bread to sop up the juices.

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