Fava Beans with Chorizo and Morcilla de Burgos (Spain)

Name: Fava Beans with Chorizo and Morcilla de Burgos (Spain)
Yield: Serves 2 servings
Ingredients: 7 oz (200 g) fresh fava beans, shelled; 5 1/3 oz (150 g) canned peas, drained; 1 onion; 1/2 cup (120 ml) white wine; 2 cooking chorizo sausages; 5 slices Morcilla de Burgos (Spanish blood sausage); 4 garlic cloves; Fresh ginger; 1 sprig fresh mint; Olive oil; Salt

jorbasmar @jorbasmar

Reus (Tarragona)

Fava beans are one of my favorite vegetables, even though shelling them can be a bit of a chore. I even like them raw, dipped in a little pile of salt. But honestly, with just a few ingredients and not too much effort, you can make a delicious dish like the one I’m sharing today.

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Ingredients

Serves 2 servings

7 oz (200 g)fresh fava beans, shelled
5 1/3 oz (150 g)canned peas, drained
1onion
1/2 cup (120 ml)white wine
2cooking chorizo sausages
5 slicesMorcilla de Burgos (Spanish blood sausage)
4garlic cloves
Fresh ginger
1 sprigfresh mint
Olive oil
Salt

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Steps

1

Peel and thinly slice the onion into strips.
2

Peel and thickly slice the garlic cloves.
3

Place a large clay pot on the stove over medium heat and add a generous amount of olive oil. (If you use high heat, you risk cracking the clay pot, especially if it’s new. If you don’t have a clay pot, a large skillet will also work.)
4

Sauté the onion and garlic in the pot with a pinch of salt to help the onion sweat, cooking until the onion starts to soften.
5

Add the fava beans (if using frozen, no need to thaw) and stir them together with the onion and garlic.
6

Add the wine, mint leaves, and grate in some fresh ginger (or use jarred ginger). Stir, cover the pot, and lower the heat.
7

When the fava beans are tender (if the mixture gets too dry, add a little water or more wine), add the drained peas, sliced chorizo, and Morcilla de Burgos. Cover and cook for about 10 minutes.
8

Serve very hot.