Broad beans, ready dressed to the alentejo

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Ingredients

  • 1.5 kg of beans, shelled
  • 1 chorizo good quality
  • 1 kg of spare ribs sips
  • 1 black pudding
  • 1 large onion
  • 4 cloves of garlic
  • 1 large branch of coriander
  • 1 dl of olive oil
  • 1 glass of white wine
  • 1 teaspoon of paprika
  • 1 tablespoon tomato
  • salt to taste.

Directions

In a pan, put the onion, half of the parsley, olive oil and garlic to cook slightly. Then, join the ribs, and 1/3 of the sausage to cook a little. Then, add the tomatoes, paprika, white wine, and tempers of salt. Cover the pan and let it be about 15 minutes.

Finally, add the broad beans and the black pudding, and add the broth (with a little bit of water) so that they are covered, but not in excess. If you will put on top of the beans, the rest of the sausage, integer (not dry while on the kitchen).

Cover the pan and let it cook on a low heat, the time required for the beans to be tenrinhas. If it is in the pressure cooker, this time, will not exceed 20 minutes.

So, what are cooked, turns off the heat, and flour with the rest of the chopped coriander. Cut the sausage and sausage slices, and is ready to serve.

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