Chorizo with Broad Beans

Chorizo, a strong, cured Spanish sausage, is delicious both raw or cooked.

Serves: 4
Prep: 10 mins
Cooking: 8–12 mins

What you need

Shelled young broad beans 250 g (8 oz)
Extra virgin olive oil 1 tablespoon
Garlic cloves 2, roughly chopped
Spicy chorizo 125 g (4 oz), cut into slices about 5 mm (1⁄4 inch) thick
Chopped mint 1 tablespoon
Lemon juice 2 tablespoons
Salt and pepper
Crusty bread to serve

How to do it

Blanch the broad beans in lightly salted boiling water for 1 minute. Drain, refresh under cold water and drain again. Dry well.
Heat the oil in a frying pan and gently fry the garlic for 2–3 minutes until soft. Discard the garlic.Turn up the heat and fry the chorizo for 2–3 minutes, until golden.
Stir in the beans and cook for 2–3 minutes, then add the mint and lemon juice and salt and pepper. Mix well. Serve warm with crusty bread.

Recipe taken from BookSmart Tapas, a handy reference guide to preparing all the classic tapas dishes in an innovative fan-style format for ease-of-use. Get your copy at the online store now.

‘Booksmart Tapas’ is published by Octopus Publishing Group.  Recipe reproduced with publisher’s permission.  Not to reproduced elsewhere in any medium.

About Jonathan

I'm Jonathan Pincas - creator of Spanish Food World and founder of UK Spanish food importers The Tapas Lunch Company. I'm a foodie entrepreneur, writer and photographer and since 2005 have been involved full time with Spain and its wonderful food - whether that be sourcing new products, writing about it here or even taking photos of it!

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One Response to "Chorizo with Broad Beans"

  1. Chris Palengat  23 November 2009 at

    Great blog and thank you for the chorizo and broad beans recipe.

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