Thick bean pan with chorizo and mint

Name: Thick bean pan with chorizo and mint
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 2-2,5 kg fresh broad beans (alternatively 500 g frozen beans); 7-10 Tbsp Salt; 150 g Shiitake mushrooms; 500 g Herbal Siddlings; 2 small onions; 250 g Chorizo sausage; 2 TABLESPOONS Olive oil; 175 ml Vegetable broth; 1/2 bunch Mint; 7-10 Tbsp Pepper; 150 g farmhouse bread

AUTHOR
Eunice Scott

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

2-2,5 kg fresh broad beans (alternatively 500 g frozen beans)
7-10 Tbsp Salt
150 g Shiitake mushrooms
500 g Herbal Siddlings
2 small onions
250 g Chorizo sausage
2 TABLESPOONS Olive oil
175 ml Vegetable broth
1/2 bunch Mint
7-10 Tbsp Pepper
150 g farmhouse bread

Directions

1
Peel the broad beans and cook in boiling salted water for about 5 minutes. Drain the beans, quench them and let them drip off. Press about half of the beans out of the pods.
2
Clean the shiitake mushrooms, removing the stems. Cut the mushrooms into strips. Clean the herb sidlings. Cut large mushrooms into pieces, small ones may be cut in half lengthwise. Peel onions and cut into slices.
3
Cut the chorizo into slices.
4
Heat the oil in a large frying pan. Fry the onions in it at medium heat for about 5 minutes. Add mushrooms and fry briefly while turning. Add chorizo and fry briefly. Add the stock and bring to the boil.
5
Cook everything over medium heat for about 5 minutes, stirring occasionally.
6
In the meantime, wash mint and shake dry. Pluck the leaves and chop them roughly. Add the beans and half of the mint to the pan, fold in and heat. Cut bread into slices. Season beans pan with salt and pepper, sprinkle with remaining mint.
7
Add bread.