Creamed corn, bean & chorizo gratin
Fold creamed sweetcorn and beans in a sauce spiced with chorizo and bake until golden and bubbling. Serve as a main or side dish
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Prep:10 mins
Cook:1 hrs
- Serves 4
- Easy
Nutrition per serving
-
kcal 505
-
fat 34g
-
saturates 17g
-
carbs 26g
-
sugars 0g
-
fibre 9g
-
protein 20g
-
salt 1.69g
Ingredients
- 1 tbsp olive oil
- 120g chorizo , cut into 1cm pieces
- 1 onion , finely chopped
- 1 tsp chipotle chilli flakes
- 260g can sweetcorn , drained
- 100ml double cream
- 550g butter beans
- 75g cheddar , coarsely grated
- 25g panko breadcrumbs
- 30g pickled jalapeños , roughly chopped
Method
Put the oil in a large frying pan over a medium heat. Cook the chorizo for 6-8 mins until crispy and the fat has rendered out, then remove to a plate using a slotted spoon. Stir the onion into the chorizo oil with a pinch of salt and cook for 6-7 mins until soft and just starting to take on colour, then add the chipotle chilli flakes. Cook for another minute until fragrant.
Heat the oven to 200C/180C fan/gas 6. Tip the sweetcorn and cream into the pan. Simmer for 5 mins until reduced slightly. Blend the mixture using a hand blender, but leave some of it chunky. Stir in the butter beans along with their liquid, half of the crispy chorizo and season to taste.
Tip the mixture into a 2-litre baking dish then cover the top with the cheddar and panko. Bake for 20-25 mins until bubbly and golden brown. Sprinkle with the remaining chorizo and the jalapeños to serve.
