My original idea was to try Chica’s recipe of Broad Beans with Griddled Pork Belly, but silly me left the shopping list at home and I forgot to buy avocado pears. This is my version of the recipe which I served up hot one day with roast chicken, and as left-overs the following day as a salad. This is not only simple to prepare but absolutely delicious.
Lardons (chopped bacon pieces)
Chouriço Sausage (Pimento)
Fry lardons and chouriço sausage until crispy in a dash of oil.
Just before they are cooked add the chopped garlic and fry for a further minute. Drain on some kitchen towel to remove excess fat.
Gently steam the broad beans (favas) until they are soft, but the skins have not gone all crinkly and hard. (I tested the largest bean with a knife.)
Once cooked put in a pretty serving dish and mix in the lardons and chouriço sausage. Season with pepper or chili pepper as preferred.
Serve hot or cold
We’ve had a great harvest of beans this year despite the plants being attacked by rust and then a plague of black fly.