Reading a beautiful recipe over at Cooking in Sens which involved broad beans stimulated a craving for those little green beauties. Back home in Andalucía right now I would normally just pop out into our veggie garden and pick me a basket full. I haven’t seen any here in England yet but they do have excellent frozen broad bean pods.
I decided to make a little dish with echoes of home as a pretty substantial tapas which we enjoyed with some lovely crusty bread from my dad’s Italian baker pal, wine from a recent jaunt over the channel to France, juice from some of our lemons that Big Man bought back recently and locally reared pork. You can’t say we don’t embrace all that is available to us!
Ingredients as a main course for one or starters for two
- 1 cup of broad beans cooked until tender and drained
- 2 thin slices of pork belly cooked on the griddle until browned and cut into small pieces (or use bacon or lardons, or mushrooms for a vegetarian version)
- 1 avocado cut into small chunks
- Olive oil
- The grated rind of one lemon and the juice of half
- Sweet pimentón
- Salt & Pepper
- Chopped parsley to finish (I didn’t have any but I think it would be perfect)
Mix together the still warm beans, pork and avocado. Add the lemon rind, about 2 tablespoons of olive oil (more if necessary) and the lemon juice. Season with the pimentón, salt and pepper and mix again. That’s it. Tricky wasn’t it?!