Casa
Martin
Cookbook
Peas or Broad Beans with Chouriço
Superb in spring when homegrown peas and beans are around but nonetheless useful all year round for the frozen varieties. An excellent lunchtime snack topped with a poached or fried egg or two or on its own as a vegetable accompaniment to plainly cooked meat especially chicken.
500g Peas or Broad Beans (shelled weight)
1 Onion finely chopped
1 clove Garlic crushed
100gms Chouriço
50gms Touchino
3 tbsp Olive Oil
1 glass white Wine
2 tbsp chopped Coriander
In a saucepan gently soften the onion and garlic in the olive oil. Add the chopped touchino and fry until its fat starts to run. Add peas (beans) and wine and simmer covered for 20 mins. Check periodically to make sure that they are not drying out if so add a little more wine or water. When cooked add chorizo and simmer for a further 5 mins. Before serving stir in the coriander. Good fresh bread is very nice for soaking up the juices.