Vocal Voices

For Di x and any-one else, of course

I adjust this, to suit us, as I'm not a lover of the chorizo here, far too fatty and nasty lumps in it, so use bacon, block presunto, salami or whatever meat you like. The best one I had was made with different cuts of black pork, now that was superb. So maybe limps of pork steak?

1 kg of peeled fresh or frozen broad beans
2 tbps olive oil
100g bacon - sliced or chunks
1 small chourico de carne . whole
1 chourico mouro - whole
100 g presunto - sliced or chunks
2 onions - chopped
2 cloves of garlic - chopped
1 bay leaf
coriander and or parsley
sugar, salt and pepper

I don't use coriander or sugar, but up to you.

In a large pan, fry olive oil, chopped onions and garlic, bacon, presunto, chourico and bay leaf, until lightly browned.

Remove meats and add beans, coriander, parsley, season and replace the meats on top.

Cover pan and cook slowly, shaking pan every now and then. Add hot water if you think it's gewtting too dry.

This should take about half an hour to cook.

Once done, if using the whole chourico, remove them, slice or cut in half and replace, adjust seasoning if needed.

We normally eat these with just some really fresh bread and butter.

Ton, is chourico mouro the blood sausage version, like our black pudding but with the chourico flavours? And is the dish done when the beans start to break up?

Yes, you can use the blood sausage - I don't, can't stand it.

And the dish is done, when the beans are sooooo soft

Because of Gladys, I'm not supposed to eat things like broad beans, but if it's done slowly, I love it. and she can cope

I've cut the fat off the block presunto and used that to cook the onion and garlic. I also chopped up some black pork chorizo and used the fat off that, to put in with the main dish. I like them crispy, on top - as t'were

We're having cheese, olives, bread and red wine as a starter. The cheese is a small one we bought in Castro Verde last week - cured sheeps cheese, gert lush

Really, just use whatever meat you're happy with

Thanks for that.

We can now get short cooking chorizo for dishes like this. They are easier than getting one great cured one and chopping it up.

Thanks Ton