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5 from 3 votes

5 A Day Butterbean & Chorizo Bake

Definitely one of your 5-a-day if not all of them.
Course Main
Cuisine British
Keyword bake, butter bean, carrot, celery, chorizo, courgette, leek, onion
Servings 4
Author Camilla


  • 1 large red onion sliced
  • 75 g chorizo finely diced
  • 2 cloves of garlic crushed
  • 1 large carrot sliced
  • 1 large leek sliced
  • 1 celery stalk chopped
  • 1 large courgette sliced
  • 150 g / 6oz mushrooms sliced
  • 1 x 400g tin butterbeans
  • 1 x 400g tin chopped tomatoes
  • 1 tbsp tomato puree
  • 2 tbs olive oil
  • 1 heaped tsp rosemary freshly chopped
  • Salt & Pepper
  • Topping:
  • 2 slices stale wholemeal bread
  • ¼ tsp smoked paprika
  • 1 tbsp grated Parmesan or vegetarian hard cheese
  • 1 tbsp olive oil


  1. Pre-heat the oven to 190°C.
  2. Gently fry the onion, garlic, chorizo, carrot and leek for 4 minutes in the oil.
  3. Add the celery, mushrooms and courgettes and fry for a further 10 minutes, stirring constantly.
  4. Add the beans, tomatoes, tomato puree, rosemary, salt and pepper.
  5. Transfer to an oven proof serving dish.
  6. Make topping by whizzing up bread with paprika, parmesan and olive oil.
  7. Spread over top and bake for 15 minutes until topping is crispy.

Recipe Notes

Serve with a warm crusty wholemeal baguette. To make this dish vegetarian, simply omit the chorizo. As an alternative you could use 3 thick slices of bacon (chopped), fry well first then spread over the bottom of the dish ready to be topped with the vegetables and beans.