Broad bean puree with chorizo

AT A GLANCE

  • Serves 4 people

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

  • 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.

Topics:

SPANISH, MASTERCLASS, ENTREE, PAPRIKA, CHORIZO, GARLIC, MINT, BEANS, WINTER

Recipe:

RODNEY DUNN

Photography:

CHRIS CHEN

Styling:

RODNEY DUNN AND LYNSEY FRYERS

FEATURED IN

Jun 2007

Jun 2007

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