Pic of Baked leeks and chorizo

Baked leeks and chorizo

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Meat mains

Baked leeks and chorizo

Main Serves 4 1h 10 min
This is a simple all-in-one recipe which suits that in-between time of year when it's not quite the moment for winter heaviness, but you want a lot of flavour and warmth. Serve bubbling hot from the oven. You could replace the cannellini beans with any other white beans.


  • 500g cooking chorizo, cut into thin slivers
  • 1 small onion, finely chopped
  • 1 garlic clove, crushed
  • 3 leeks, washed
  • leaves from 1 sprig of rosemary, chopped
  • 100ml passata
  • 100ml chicken stock
  • 440g tin cannellini beans, drained and rinsed
  • 1tbsp fresh parsley, chopped
  • 150g breadcrumbs
  • 100g Gruyère cheese, grated
  • salt and pepper


Prep time: 20 min
Cooking time: 50 min
  • Step 1

    In a heavy-based saucepan, cook chorizo, onion and garlic over a low heat for 15 minutes. There's no need to add oil - the chorizo will produce enough while it cooks.
  • Step 2

    Cut the leeks in half lengthways, and then across into 1cm chunks. Add the leeks and rosemary to the onions and chorizo and cook for another 10 minutes.
  • Step 3

    Add the passata, stock and beans, bring up to the boil and cook for another 10 minutes. Season and transfer to an oven-proof dish. Mix the parsley, breadcrumbs and cheese, then sprinkle over the top and grill until browned. Serve with salad and bread.

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