Lukewarm salad with broad beans & chorizo

Name: Lukewarm salad with broad beans & chorizo
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 500 g Potatoes; 2 kg (450 g) broad beans or 1 package of frozen broad beans (in pod); 7-10 Tbsp Sea salt and coarse pepper; 2 red pointed paprika; 1 Onion; 3-4 Stem(s) Sage; 200 g Chorizo sausage (Spanish paprika sausage); 2-3 TABLESPOONS Olive oil; 3-4 Tbsp White wine vinegar

AUTHOR
Harley Romero

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

500 g Potatoes
2 kg (450 g) broad beans or 1 package of frozen broad beans (in pod)
7-10 Tbsp Sea salt and coarse pepper
2 red pointed paprika
1 Onion
3-4 Stem(s) Sage
200 g Chorizo sausage (Spanish paprika sausage)
2-3 TABLESPOONS Olive oil
3-4 Tbsp White wine vinegar

Directions

1
Cover the potatoes and boil them in water for about 20 minutes. Remove the beans from the pods and blanch in boiling salted water for 2-3 minutes. Drain, rinse with cold water and press the beans out of their skin.
2
Cover and cook in boiling salted water for 8-10 minutes. Drain potatoes, rinse with cold water and peel.
3
Clean, wash and cut the peppers into rings. Peel and finely chop the onion. Wash the sage, dab dry and chop coarsely. Cut potatoes into slices.
4
Peel the skin from the chorizo, cut the sausage into slices. Heat the oil in a pan and fry the chorizo in it all around for about 5 minutes. Add the beans, paprika and sage and mix well.
5
Deglaze with vinegar and bring to the boil. Carefully fold in potato slices. Season to taste with salt and pepper. Serve bean salad lukewarm or cooled down.