Creamed Corn, Bean and Chorizo Gratin
10m
prep time
70m
total time
Easy
level
10
ingredients
Fold creamed sweetcorn and beans in a sauce spiced with chorizo and bake until golden and bubbling. Serve as a main or as a side to a juicy roast chicken.
Method
Based on 4 servings, adjust as needed.
Step 1
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.
Step 2
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.
Step 3
Tip the mixture into a 2-litre baking dish (if cooking for 4), 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.
- Ingredients
- Based on 4 servings
-
1 Onion, finely chopped 1 x Sainsbury's Onions Loose -
120g Chorizo, cut into 1cm pieces 1 x Sainsbury's Chorizo Ring Mild 225g -
100ml Double Cream 1 x Sainsbury's British Double Cream 150ml -
1 tbsp Olive Oil 1 x Sainsbury's Olive Oil 500ml -
75g Cheddar, coarsely grated 1 x Sainsbury's British Mature Grated Cheddar Cheese 250g -
25g Panko Breadcrumbs 1 x Sainsbury's Panko Breadcrumbs, Inspired to Cook 100g -
30g Pickled Jalapeños, roughly chopped 1 x Melis Pickled Hot Jalapeno Peppers 650g -
1.5 tsp Chipotle Chilli Flakes 1 x Sainsbury's Chipotle Chilli Flakes 45g -
570g Jar Butter Beans, keep the bean stock 1 x Bold Bean Co Queen Butter Beans 570g -
260g Sweetcorn, drained weight 1 x Sainsbury's Naturally Sweet Sweetcorn in Water 325g (260g*)
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