Catalan Broad Beans with Chorizo Sausage

Preparation info
    • Difficulty


Appears in
Le Caprice

By AA Gill and Mark Hix

Published 1999

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  • 90 ml extra-virgin olive oil
  • 2 small onions, peeled and finely chopped
  • 4 cloves


Heat the olive oil in a saucepan and cook the onions and garlic until soft.

Stir in the chorizo, the tomato puree and the chicken stock.

Bring to the boil, season with salt and pepper and simmer for 30 minutes by which time the liquid will have reduced by about half.

Meanwhile, cook the broad beans for 5 minutes in boiling salted water (allow 2-3 minutes for frozen ones)