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Leek, Chorizo and Butter Bean Gratin

Posted by Susie Taylor on

Serves 4

75g chorizo, 4 large leeks sliced, 3 cloves garlic chopped, 800g butter beans, 300ml vegetable stock, 100ml sherry, 3 tbsp Fino arrope, Fino olive oil, 100g breadcrumbs

Roughly chop the chorizo into chunks and fry over a gentle heat for a few mins until slightly crispy - set aside - place the leeks, garlic and olive oil into a pan and saute for about 5 mins until soft.  Then add in the butter beans, stock, sherry and Fino arrope - season with salt and pepper - simmer for 5 mins, then pour the leek and bean mixture into an oven proof dish, stir in the chorizo and top with the breadcrumbs. Bake in the oven at 200C for 10 mins so the top crisps up - serve with some green salad.

You could also very easily substitute the chorizo for ham (great if you have any left from christmas), or any other meat for that matter.  We also decided that some cheese grated on the top before baking would be a great addition.

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