Murcia, Spanish Meat Dish Recipes, Spanish Recipes

Broad beans with blood sausage

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The last meal from my memorable time in the province of Murcia was one that included not only the best and freshest broad beans from the region, but combined them with a real favourite of mine. Morcilla.

Not to everyone’s taste, i know. Although I am proud of how many people I have converted to the joys of this unique sausage.

I thought this dish was a splendid and quite novel mixture of two classic Spanish ingredients.
Fresh broad beans are always the best but, in Spain at least, they do sell good ones in jars that do well.

Ingredients

1.5 kilo of broad beans in pods, podded, to deliver about 500 grams in weight
200 grams of morcilla, cut into rounds of 1-2cm thick
3 tablespoons of olive oil
2 garlic cloves, thinly sliced
Half a teaspoon of fennel seeds
100 mils of water
Half a small bunch of fresh mint, roughly chopped
Sea salt and black pepper

Preparation

In a frying pan, heat the olive oil over a medium heat and add the morcilla. Fry for a minute or so until slightly crisp on both sides.
Try not to let the morcilla break up too much. Remove from the pan and set aside.

Still over a medium heat, add the garlic and fennel seeds and fry for for a minute until the garlic begins to colour.
Add the broad beans and the water and cook for about 3-5 minutes and until the broad beans are tender.

Return the morcilla to the pan and heat through. Then stir in the mint and season with salt and pepper.
I like to eat any broad bean dish with crusty bread to mop up the beans and any juices.

 

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About Writer, TV producer & author of a guidebook to the 100 best tapas bars in the Spanish city of Granada. He's produced food & travel programmes for UK broadcasters. He's written for newspapers and magazines in the UK and Spain. He's travelled all over Spain tasting tapas - all in the name of research, he insists.

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