PORTUGESE BROAD BEANS with CORIANDER
Beans with coriander are popular in almost every region of Portugal. If you are eating this as a dish on its own, the traditional accompaniment is a simple cos lettuce salad alongside. Peas work well in this recipe, if you don't have broad beans. The lard is important to the flavour. I cook this in an earthenware dish which can stand the heat from the hob!
500g shelled broad beans
3 tbsp olive oil
15g lard
150g fatty bacon, diced
150g cooking chorizo, sliced or chopped
150g black pudding, cut into small chunks
2 garlic cloves, chopped
4 spring onions, chopped
Good handful of coriander, leaves only
Freshly ground pepper
Blanch the broad beans in boiling water for a few minutes till the skins can be pinched off (if the beans are small, this isn’t necessary but if they are any larger than a fingernail, you must remove them). Set aside.
Meanwhile, heat the oil and lard in a frying pan over a low heat, and add the bacon, chorizo and black pudding. Fry for 15 minutes or until the fat has rendered out of the meat. Add the garlic, salad onions and beans and continue cooking for 5 minutes or so, covered, until the beans are tender. Shake the pan rather than stirring, as the beans are quite fragile. Remove from the heat. Add the coriander and season with black pepper (you should not need salt). Serve immediately
Beans with coriander are popular in almost every region of Portugal. If you are eating this as a dish on its own, the traditional accompaniment is a simple cos lettuce salad alongside. Peas work well in this recipe, if you don't have broad beans. The lard is important to the flavour. I cook this in an earthenware dish which can stand the heat from the hob!
500g shelled broad beans
3 tbsp olive oil
15g lard
150g fatty bacon, diced
150g cooking chorizo, sliced or chopped
150g black pudding, cut into small chunks
2 garlic cloves, chopped
4 spring onions, chopped
Good handful of coriander, leaves only
Freshly ground pepper
Blanch the broad beans in boiling water for a few minutes till the skins can be pinched off (if the beans are small, this isn’t necessary but if they are any larger than a fingernail, you must remove them). Set aside.
Meanwhile, heat the oil and lard in a frying pan over a low heat, and add the bacon, chorizo and black pudding. Fry for 15 minutes or until the fat has rendered out of the meat. Add the garlic, salad onions and beans and continue cooking for 5 minutes or so, covered, until the beans are tender. Shake the pan rather than stirring, as the beans are quite fragile. Remove from the heat. Add the coriander and season with black pepper (you should not need salt). Serve immediately
