Morcilla with broad beans
Morcilla is a special Spanish blood sausage, which is a very popular dish in tapas bars all over Spain. This version is cooked with broad beans – but you can use green beans or spinach too.
Ingredients
Method
- Remove the skin of the blood sausage and cut it into bite-sized pieces.
- Blanch the brad beans in lightly salted water for 2 minutes, then rinse in cold water and pop the beans out of their thick, leathery skins by squeezing gently.
- Meanwhile gently sauté the onion in the oil, add the beans to warm through. In another frying pan fry the sausage pieces for about 5 minutes. Add the sausage to the beans, stir through and cook for another couple of minutes. Neither the sausage nor the broad beans should fall apart!
- Serve with cocktail stick or toothpicks.