Go Back

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.
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 20 minutes
Servings: 6 people
Cuisine: Spanish
Calories: 1234
Ingredients Method

Ingredients
  

  • 350 broad beans podded
  • 2 tsp olive oil
  • 1 shallot or small onion chopped
  • 150 Spanish Morcilla de Burgos

Method
 

  1. Remove the skin of the blood sausage and cut it into bite-sized pieces.
  2. 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.
  3. 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!
  4. Serve with cocktail stick or toothpicks.