Leek, Bean and Chorizo Gratin Recipe, by Georgina Hayden
by Georgina Hayden
The perfect example of a recipe that is greater than the sum of its parts. Yes, an elaborate recipe can undoubtedly be delicious, but then so can something simpler, and this is one of them. Chorizo always works hard on the flavour front, bringing its good stuff to the party – paprika, garlic and tonnes of flavour – which are all ideal with these creamy beans. If you can get jarred beans, I highly recommend you switch, as they have a creamier finish. Serve these on the side of your chosen protein, or as they are on toast for a lighter meal.
Recipe extracted from Medesque, by Georgina Hayden. Published by Bloomsbury.
Ingredients for Leek, Bean, Chorizo Gratin
- 100g cooking chorizo (gluten-free, if needed)
- 4 garlic cloves
- 500g leeks
- Olive oil
- ½ bunch of thyme
- 150ml white wine
- 2 × 570g jars, or 3 × 400g cans, of cannellini beans
- 30g crackers, crushed, or breadcrumbs (gluten-free, if needed)
- Sea salt and freshly ground black pepper
How to make Leek, Bean and Chorizo Gratin
- Preheat your oven to 220°C/200°C fan/gas mark 7. Chop the chorizo into small pieces. Peel and finely slice the garlic. Trim, finely slice and wash the leeks. Place the chopped chorizo in a large frying pan, ideally ovenproof, with ½ tablespoon of olive oil, then set over a medium-high heat. Fry for a good 5 minutes, stirring occasionally, until the chorizo is crispy and its fat has rendered out. Add the sliced garlic to the pan, fry for 1 minute, then add the leeks and pick in the leaves from most of the thyme. Pour in the wine, season generously, bring to the boil and cook it away, while sweating the leeks down, for 10–15 minutes. Stir in the cannellini beans and the liquid from the jars or cans. Pour in 100ml water and bring everything to the boil. Tip everything into an oven dish, if your frying pan isn’t ovenproof.
- In a bowl, toss the crackers or breadcrumbs with the remaining thyme leaves, season well and sprinkle over the beans. Drizzle with olive oil and pop into the oven for 20 minutes, until golden all over and bubbling. Serve as a side, or on toast for a nostalgic lunch.
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