Portuguese-style Broad Beans

Tender broad beans that melt in the mouth, bound by a short, smoky paprika sauce. The rendered fat from chorizo and bacon provides a silky coating, lifted by fresh coriander.

• Prep time: 20 min
• Cook time: 40 min
• Difficulty: Easy
• Calories: 552
• Protein: 37 g
• Carbs: 31 g
• Fat: 28 g

Ingredients

• 800 g Fresh peeled fava bean ( fresh or frozen )
• 100 g Chorizo ( sliced into rounds )
• 100 g Smoked lardons ( as is )
• 1 piece Yellow onion ( finely sliced )
• 2 piece Garlic ( minced )
• 2 tbsp Extra virgin olive oil
• 100 ml Dry white wine
• 1 tsp Smoked paprika
• 1 tbsp Wheat flour
• 1 piece Fresh cilantro ( chopped bunch )
• 1 pinch Black pepper ground
• 100 g Morcela (Portuguese blood sausage) ( sliced )

Instructions

1. Sauté aromatics

   In a sauté pan, heat the olive oil. Add the minced onion and chopped garlic. Cook gently until translucent, without browning.

2. Brown the meats

   Add the smoked bacon, chorizo slices, and morcela slices. Increase the heat slightly so the fat renders and the meats begin to brown lightly.

3. Dust and deglaze

   Sprinkle with smoked paprika and flour. Stir to coat the ingredients well. Pour in the dry white wine and let it reduce by half to concentrate the flavors.

4. Simmer the beans

   Add the peeled broad beans. Add enough water to just cover them. Cover and simmer over low heat until the beans are tender and the sauce coats the spoon.

5. Finish and herb

   Turn off the heat. Add the chopped fresh cilantro. Mix gently so as not to crush the beans. Adjust seasoning with black pepper.

Chef's tips

• If the beans are large, remove the outer skin after blanching them for 2 minutes; it's much more delicate.
• Don't add too much salt at the start, as the chorizo and bacon release plenty as they reduce.

Storage

Keeps for 3 days in the fridge. The sauce will set; add a tablespoon of water when reheating.