Recipe by Pneuma
A Spanish recipe served in tapas bars .From The Mediterranean Collection.
Top Review by Rinshinomori
This was super Pneuma! I normally use dried cured exported Spanish chorizo, but for this dish I used fresh chorizo. Maybe because it's fresh, it would not keep the form and had to fry it as is so the picture shows crumbled version. But, the taste was great. I love the simplicy of this bean dish. Also included some fried bacon and sliced red onion. This was great tapas dish and went really well with Spanish sangria. Besides the lemon juice, I also added sherrry vinegar to up the Spanishness. Made for ZWT 5. Thank you Pneuma for posting this yummy recipe.
- 250 g shelled broad beans
- 125 g spicy chorizo sausage
- 1 tablespoon olive oil
- 2 garlic cloves, rougly chopped
- 1 tablespoon chopped dill
- 1 tablespoon chopped mint
- 1⁄2 lemon, juice of
- salt and pepper
- crusty bread, to serve
Directions See How It's Made
- Blanch the beans in lightly salted boiling water for 1 minute, then drain and refresh under cold water. Dry well.
- Cut the sausage into slices about 1/4 inch thick. Heat the oil in a frying pan, add the garlic and fry gently for 2-3 mins, until softened and discard. Increase the heat, add the sliced chorizo and stir fry for 2-3 minutes until it is golden and has released some of its oil.
- Stir in the beans and cook for a further 2-3 minutes, then add the herbs, squeeze over the lemon juice and season to taste with salt and pepper. Serve warm with crusty bread,.