Portuguese-style Broad Beans
Ingredients
- 800 gFresh peeled fava bean (fresh or frozen)
- 100 gChorizo (sliced into rounds)
- 100 gSmoked lardons (as is)
- 1 pcYellow onion (finely sliced)
- 2 pcGarlic (minced)
- 2 tbspExtra virgin olive oil
- 100 mlDry white wine
- 1 tspSmoked paprika
- 1 tbspWheat flour
- 1 pcFresh cilantro (chopped bunch)
- 1 pinchBlack pepper ground
- 100 gMorcela (Portuguese blood sausage) (sliced)
Method
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.
- 1
In a sauté pan, heat the olive oil. Add the minced onion and chopped garlic. Cook gently until translucent, without browning.
- 2
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
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
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
Turn off the heat. Add the chopped fresh cilantro. Mix gently so as not to crush the beans. Adjust seasoning with black pepper.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 3 days in the fridge. The sauce will set; add a tablespoon of water when reheating.
