Ingredients for four people
800 grs of shelled broad beans
150 grs of black sausage (morcela)
150 grs of red sausage (chouriço vermelho)
2 cloves of garlic
0,25 dl of olive oil
150 grs of bacon
150 grs of red sausage (chouriço vermelho)
2 cloves of garlic
0,25 dl of olive oil
150 grs of bacon
1 bunch of coriander, garlic and onion
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Preparation:
Shell the broad beans. Wash them in cold water and drain them, using a strainer. Place a pan on the flame. Pour in a little water, add the broad beans and cook for about 8 minutes. Drain the water and remove the beans from the pan. Peel the cloves of garlic and mince them. Slice up the sausages and arrange small stripes of bacon. Place the pan on the stove once again, after washing and drying it. Pour in the olive oil and let it warm up. Add the garlic and let it brown, without burning it. Then add the broad beans and a little water. Cover the pan and cook the ingredients. Separately, fry the meat in a frying-pan. Add the meat to the beans that are being cooked and stir until well mixed. Let the mixture thicken. Sprinkle with the coriander and chopped young garlic and onion bulbs.
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Shell the broad beans. Wash them in cold water and drain them, using a strainer. Place a pan on the flame. Pour in a little water, add the broad beans and cook for about 8 minutes. Drain the water and remove the beans from the pan. Peel the cloves of garlic and mince them. Slice up the sausages and arrange small stripes of bacon. Place the pan on the stove once again, after washing and drying it. Pour in the olive oil and let it warm up. Add the garlic and let it brown, without burning it. Then add the broad beans and a little water. Cover the pan and cook the ingredients. Separately, fry the meat in a frying-pan. Add the meat to the beans that are being cooked and stir until well mixed. Let the mixture thicken. Sprinkle with the coriander and chopped young garlic and onion bulbs.
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