Fresh broad beans are a seasonal delight from June through September. When they first appear at the market it’s hard not to get excited: their tender pods hide sweet, delicate beans with a subtle flavor that pairs beautifully with many ingredients. This simple tapa of broad beans with chorizo is quick to make, full of character, and perfect for sharing at the dinner table.
Ingredients
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250 g fresh broad bean pods
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A drizzle of extra virgin olive oil
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1 garlic clove, thinly sliced
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50 g chorizo “sarta” (horseshoe-shaped), diced
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Salt and freshly ground black pepper, to taste
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A sprig of fresh mint, finely sliced
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A squeeze of honey
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1 shot of dry white wine
Preparation
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Remove the broad beans from their pods. Bring a pot of water to a gentle simmer, blanch the beans for about 1 minute, then drain and refresh under cold running water. Once cool, slip off the thin outer skins to reveal the tender green beans inside.
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Heat a frying pan over medium-high heat and add a drizzle of olive oil. Fry the sliced garlic for about 30 seconds until fragrant but not browned. Add the diced chorizo and sauté for another 30 seconds to release its oils and colour the oil.
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Toss in the peeled broad beans and sauté briefly, about 30 seconds. Add a small squeeze of honey, season with salt and pepper, then pour in the white wine. Carefully ignite to flambé if you wish, and let the alcohol reduce for a moment so the flavors concentrate.
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Finish by stirring in the finely sliced mint. Serve immediately while warm so the beans remain tender and the chorizo retains its texture. This dish works well as a tapa or a side—enjoy while hot.