Recipe Fresh Broad Beans with Black Sausage & Garlic Shoots

morning glory

Obsessive cook
Staff member
Joined
19 Apr 2015
Local time
5:24 AM
Messages
33,156
Location
Maidstone, Kent, UK
This recipe is from Rick Stein's 'Spain' published in 2011. Its a rather rustic Catalan dish originally cooked for Rick Stein by Antonio Myers the drum player in Los Mustang - a Spanish band from the 1960’s. The original dish calls for Spanish blood sausage (butifarra) and fresh garlic shoots but as Rick says, both are hard to come by in the UK and the dish works just as well with garlic, black pudding and salad onions.

There is little that can go wrong with this recipe; black sausage with broad beans is a combination I've used before so I knew this recipe would work. Its full of earthy flavours offset by salty bacon and fresh mint and the Pernod adds a delicious aniseed note. If you really don't like blood sausage then you could substitute another strong tasting sausage of your choice, although it would change the flavour profile.

34010


Ingredients

225g rindless streaky bacon or pancetta, in one piece
2-3 salad onions or 12 spring onions
100ml olive oil
20g garlic. finely chopped
625g shelled fresh broad beans
2 fresh bay leaves
a small handful mint leaves, chopped
2 tbsp anis, such as Pernod
225m Chicken stock
2 Spanish but farm negra sausages or 150g black pudding
Salt
Crusty fresh bread, to serve

Method
  1. Cut the bacon or pancetta into 7mm thick slices then again into small dice. Trim the salad or spring onions, cut the white parts in half, then across into thick slices and thinly slice the green.
  2. Gently heat the olive oil in a cazuela or shallow flameproof casserole over a medium heat. Add the diced pancetta and stir until lightly golden. Add the white part of the salad or spring onions and the garlic and fry until the onion is soft.
  3. Add the broad beans and cook gently For 2-3 minutes. Add the bay leaves, mint, Pernod, chicken stock and a little salt to taste.
  4. Add the butifarra sausage or black pudding and push down into the beans then cover and leave to simmer until the liquid has reduced and almost disappeared
  5. Lift out the butifarra sausage or black pudding and place on a board, Stir the green part of the onions into the pan and cook for a minute until just wilted. Thickly slice the sausage and lay the slices on top if the beans.

34011
 
Last edited by a moderator:
Top Bottom