Ingredients for 6 servings
Step-by-Step Instructions
Bring a large saucepan of water to a boil. Add the shelled broad beans and cook for 40 minutes until tender.
Peel and finely chop the garlic and onions. Halve the bell pepper, remove the seeds, and slice thinly. Slice the chorizo into thin rounds.
Whisk together the oil, vinegar, salt, and pepper to make the vinaigrette.
Drain the beans, cool slightly to avoid burns, and slip off the tough outer skins.
Heat 2 tablespoons oil in a pan over medium heat. Brown the chorizo slices, then add the onions, bell pepper, and garlic. Sauté for 5 minutes until fragrant and softened.
In a large bowl, combine the beans and chorizo mixture. Drizzle with vinaigrette and toss gently.
Sprinkle with chopped parsley and serve hot for the best flavor.
