Lukewarm thick bean salad with chorizo sausage, red peppers and potatoes

Name: Lukewarm thick bean salad with chorizo sausage, red peppers and potatoes
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 300 g waxy potatoes; 2 kg broad beans (yields approx. 750 g bean seeds); 7-10 Tbsp Salt; 1 red bell pepper; 200 g Chorizo sausage; 4 TABLESPOONS Olive oil; 4 Stem(s) Sage; 2 TABLESPOONS light balsamic vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sea salt

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

300 g waxy potatoes
2 kg broad beans (yields approx. 750 g bean seeds)
7-10 Tbsp Salt
1 red bell pepper
200 g Chorizo sausage
4 TABLESPOONS Olive oil
4 Stem(s) Sage
2 TABLESPOONS light balsamic vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sea salt

Directions

1
Wash potatoes thoroughly and cook in boiling water for 20-30 minutes. Peel the beans and blanch in boiling salted water for about 3 minutes. Drain, rinse with cold water and let drain.
2
Drain the potatoes and rinse with cold water. Squeeze the beans out of the skin. Cook in boiling salted water for another 5 minutes, then drain. Cut the "lid" off the bell pepper. Remove the core.
3
Wash the peppers and cut into rings. Peel and slice the potatoes. Peel the skin from the chorizo and cut the sausage into slices. Heat 1 tablespoon of oil in a pan. Fry the chorizo and potatoes for about 4 minutes.
4
Wash sage, dab dry and pluck leaves from the stems. Coarsely chop larger leaves. Add the beans, peppers and sage to the pan and continue frying for 1-2 minutes. Deglaze with vinegar, stir in 3 tablespoons of olive oil and toss briefly.
5
Season to taste with salt and pepper. Arrange in bowls, let cool lukewarm and sprinkle with sea salt.