BROAD BEANS WITH PORK AND FENNEL SAUSAGES

December 14, 2012 Alison Lambert

Broad beans are finally here just in time for Christmas. Fresh broad beans are sweet and delicious. They only have a short natural season during the summer, so are often dried, canned or frozen to preserve them. They often come under the name of fava bean in many countries. Young thin beans are eaten pods and all, but larger, older broad beans need to have the tough pods removed.

YOUNG BROAD BEANS (still in their pod)

When the first beans arrive instead of bothering to pod them as they are so small, you can simply top and tail them, cut them into 1cm pieces and place into a pot of boiling water which has been lightly salted. Cook them for 5 minutes or until the pods are tender, drain and either add a knob of butter or drizzle of extra virgin olive oil a sprinkle of sea salt flakes and a grind of pepper. They are delicious like this and they can only be eaten in this manner when they are very young and tender!

BROAD BEANS WITH FENNEL SAUSAGES

Serves 2

400g fresh broadbeans (podded)

4 fennel sausages, skin removed (organiclands)

1 onion, sliced finely

2 cloves garlic, sliced finely

2 Tbsp olive oil

Salt and freshly ground pepper

20g shaved parmesan cheese

1 Tbsp extra virgin olive oil

Method

Bring a suitable size pot of water to the boil, and add the podded broad beans, cook for 3-5 minutes or until just tender. Drain and cool immediately in cold water, drain once again and if the beans are large you will need to shell them but removing the outer shell.

Meanwhile place a large frypan onto a moderate heat and add the oil and onion. Cook the onion for a couple of minutes to soften and sweeten it. Add the sausage by pulling off little pieces and placing directly into the pan (it will look like little meat balls). You want the sausage balls to colour up nicely which will take about 5 minutes, add the garlic and beans, season with salt and freshly ground pepper. Cook gently so the beans are warmed through, shave a little parmesan cheese over the beans and sausages a little drizzle of extra virgin oil and serve with plenty of fresh bread!