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Broad bean puree with chorizo

You'll need to begin this recipe the day before.

You'll need

300 gm dried broad beans, soaked in water overnight 160 ml (2/3 cup) extra-virgin olive oil, plus extra for serving 1 onion, thinly sliced 4 cloves garlic 2 tsp smoked paprika 4 slices crusty bread 4 chorizo, thinly sliced ½ cup (loosely packed) mint leaves


  • 01
  • Drain broad beans, place into a large saucepan and cover with water. Bring to the boil over high heat and cook for 20 minutes or until tender. Drain and cool, then peel.
  • 02
  • Heat 2 tbsp olive oil in a large frying pan, add onion and three cloves of garlic and sauté over low heat for 15 minutes or until caramelised. Add peeled broad beans and paprika and stir to combine. Place mixture into a food processor with remaining olive oil and process until smooth. Season to taste with sea salt and freshly ground black pepper.
  • 03
  • Toast bread slices and rub one side with remaining garlic clove. Heat a frying pan over medium-high heat and cook chorizo for 3 minutes each side or until golden.
  • 04
  • Serve toast with broad bean purée and chorizo, drizzled with extra-virgin olive oil and scatter with coarsely torn mint leaves.

Broad beans
Also known as fava beans, broad beans are reportedly one of the first legumes to have been cultivated. The dried bean has a leathery brown outer skin, which requires not only long soaking but usually removal either before or after cooking. The ancient Greeks and Romans used broad beans for casting votes in their elections. They are popular in Egypt, where the national dish of ful medames - dried baby broad beans simmered for several hours until tender and dressed with garlic, lemon juice and olive oil - is often consumed for breakfast.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Jun 2007

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