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    Broad Beans with Coriander, Ribatejo-style

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    Broad Beans with Coriander, Ribatejo-style

    Favas with coriander are popular in almost every region of Portugal and rightly so, since the association is terrifically fragrant. If you are eating this as a dish on its own, serve a simple cos lettuce salad alongside - it is the traditional and apt accompaniment. Frozen baby broad beans are fine when fresh are out of season and peas work well, too. The lard is important to the flavour. If you have an earthenware pot that can be used on a flame, now is the time to use it - the results are inexplicably better.

    • Preparation time: 30 minutes
    • Cooking time: 20 minutes
    • Total time: 50 minutes 50 minutes

    Serves: 3 - 4


    • 500g shelled broad beans (fresh or frozen)
    • 3 tbsp olive oil
    • 15g lard
    • 150g fatty bacon, diced
    • 150g cooking chorizo, sliced or chopped
    • 150g black pudding, cut into small chunks
    • 2 garlic cloves, chopped
    • 4 spring onions, chopped
    • 1 small pack coriander, leaves only
    • Freshly ground pepper


    1. Blanch the broad beans in boiling water for a few minutes till the skins can be pinched off (if the beans are small, this isn't necessary but if they are any larger than a fingernail, you must remove them). Set aside.
    2. Meanwhile, heat the oil and lard in a frying pan over a low heat, and add the bacon, chorizo and black pudding. Fry for 15 minutes or until the fat has rendered out of the meat. Add the garlic, salad onions and beans and continue cooking for 5 minutes or so, covered, until the beans are tender. Shake the pan rather than stirring, as the beans are quite fragile. Remove from the heat. Add the coriander and season with black pepper (you should not need salt). Serve immediately.

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