Morcilla with broad beans
21 Jul 2016
Prep Time
10 minutes
Cook Time
10 minutes
Total Time
20 minutes
Background
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
- 350 broad beans, podded
- 2 tsp olive oil
- 1 shallot or small onion, chopped
- 150 Spanish Morcilla de Burgos
Instructions
- 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.
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Categories
- Meal Type: - Appetizer - Nibbles & Bites - Quick & Easy - Snacks - Starter
- Cuisines: - Spanish
- Occasions: - Bonfire Night - New Year - Parties - Picnic - Sports Food
- Ingredients: - Pork
- Health and Diet: - Dairy Free - Gluten Free
- Skill Levels: - Easy
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