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.
INGREDIENTS
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
PREPARATION
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.