Spicy pork & broad beans | ||||
âMichironesâ |
| |||
Ingredients for 4 people:1 kg of dry (or fresh) broad beans 2 ham bones (2-3 cm thick) 2 small chorizo sausages 1 chunk of belly pork (optional) 1 chilli 1 bay leaf Sweet paprika Salt Some peppercorns Preparation:Soak the dry broad beans for 24 or 48 hours in a bowl of water. Heat the broad beans in a saucepan with quite a lot of water and a pinch of salt. After 35 minutes, add the belly pork (in thin slices), the chorizo (also in thin slices), the chilli, the ham bones, the peppercorns, the bay leaf and paprika. Continue cooking the beans until they are soft and the water has become a thick stock. Remove the ham bone and ideally serve very hot in individual deep clay dishes. This is usually eaten as a tapa. | ||||
| ||||
