Habas con Chorizo
BROAD BEANS WITH CHORIZO
SERVES 4 AS A TAPA
Broad (fava) beans are widely consumed all over Spain. We love to eat them in many ways: in stews, soups, and paellas, or even raw and salted as a snack. The tender seeds within the pod are delicious. The younger they are, the better, but obviously the more expensive, too.
- 250g (2 cups) shelled broad (fava) beans (if you find baby broad beans, even better)
- 50ml (3. tbsp) extra virgin olive oil
- onion, finely chopped
- 5 garlic cloves, skin on but crushed
- 1 sprig fresh oregano
- 1 chorizo cooking (fresh uncooked) sausage (about 90g [3.oz], chopped
- grated zest and juice of lemon
- sea salt and freshly ground black pepper
- bread, to serve
Bring a large pan of salted water to the boil. Add the beans, bring back to the boil and then cook for 2 minutes. Drain and rinse with cold running water. Set aside. Heat the olive oil in a frying pan over a medium heat and add the onion, garlic, oregano and chorizo. Sweat for 5 minutes until the onion is transparent and soft. Increase the heat to high, add the broad beans and sauté for a couple of minutes. Add 25ml (2 Tbsp) water, the lemon zest and juice and some seasoning, and serve with some good bread.
Spanish Made Simple - Spanish Foolproof Recipes For Every Day by Omar Allibhoy. Quadrille Publishing.
Photography by Martin Poole.