Habas Con Chorizo Spanish Chorizo With Broad Beans Recipes
HABAS CON CHORIZO (SPANISH CHORIZO WITH BROAD BEANS)
Make and share this Habas Con Chorizo (Spanish Chorizo With Broad Beans) recipe from Food.com.
Provided by Pneuma
Categories Lunch/Snacks
Time 20m
Yield 4-6 , 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Blanch the beans in lightly salted boiling water for 1 minute, then drain and refresh under cold water. Dry well.
- Cut the sausage into slices about 1/4 inch thick. Heat the oil in a frying pan, add the garlic and fry gently for 2-3 mins, until softened and discard. Increase the heat, add the sliced chorizo and stir fry for 2-3 minutes until it is golden and has released some of its oil.
- Stir in the beans and cook for a further 2-3 minutes, then add the herbs, squeeze over the lemon juice and season to taste with salt and pepper. Serve warm with crusty bread,.
Nutrition Facts : Calories 220.8, Fat 15.5, SaturatedFat 5, Cholesterol 27.5, Sodium 670, Carbohydrate 9.5, Fiber 2.5, Sugar 0.2, Protein 11.1
SPANISH CHORIZO
This recipe is posted by request. Original recipe is by Charles G. Reavis. There are a few types of Spanish Chorizo. Sweet Spanish Chorizo calls for paprika, while the Spicy Spanish Chorizo calls for Cayenne pepper. This Version calls for Cayenne Pepper. If you prefer the sweet simply switch out paprika for the cayenne. You should also note that Authentic Spanish Chorizo recipes vary from Village to Village-adjust seasonings to personal taste. Additional reading and information on curing Spanish Chorizo: http://cookingresources.suite101.com/article.cfm/how_to_make_and_cure_chorizos
Provided by Diana Adcock
Categories Pork
Time P1DT2h
Yield 10 pounds
Number Of Ingredients 16
Steps:
- Grind meat and fat separately through the coarse disk and mix together.
- Place in a LARGE bowl.
- Sprinkle remaining ingredients on meat mix thoroughly.
- Cover with plastic wrap and cure in the fridge for 24 hours.
- Remove from fridge and give meat mixture another good stir.
- Prepare casings and stuff with meat.
- Tie off in 4 inch links.
- Hang to dry for 8 weeks.
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