Salamanca-style Broad Beans

Ingredients:

2 - 1/4 lb shelled broad beans

7 oz chorizo

5 oz cured ham

Olive oil

Pimenton, black pepper, salt

Preparation:

Boil the beans in salted water to cover. Skin the chorizo, slice or chop it, dice the ham finely, and fry both together gently. Remove from the heat and add the paprika. Drain the beans, leaving a little liquid with them in the pan, and set aside to cool slightly but not to get cold. Add the chorizo and ham mixture to the pan, stir in, and bring to a boil before serving.

From La matanza del puerto by Teresa de Santos and Ignacio Sanz
Recipe courtesy of Spain GourmeTour magazine.

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