Broad Bean & Chorizo Snack by Cherry Menlove

Ingredients

500g of Broad Beans (still in the long outer pods)
1 large clove of garlic - minced
75g of Chorizo (or enough for approx eight slices to be taken)
One roll of goats cheese, again, long enough for eight slices to be taken
One small, slender stick of french bread

To Shell or Not to Shell!

Broad beans are back on the menu and they are a welcome sight, especially as the sunny days of late have given way to grey drizzle. I first got into broad beans in a big way in 2006 on our first trip down to the River Cottage. They were served the evening that we visited and we’ve eaten them by the kilo ever since, usually waiting for them to be in season and fresh and not opting for the frozen or tinned variety.

If you decide to indulge in fresh broad beans this year then you’ll have a choice to make. This choice will often come down to how much time you have for preparation but for me it’s a no-brainer. In fact, I feel so strongly about this that I would almost certainly make a broad bean recipe simpler in order to go the extra mile with the bean prep.

So, what is this bean prep I’m talking about?

Double Shelling of the Beans.

We know that in order to get to the bean we have to remove it from the long casing that it attaches itself to the plant in. There, in long velvety rows sit the beans. Nestling like children in bed. But, BUT, they are wearing jackets. For those with children this is akin to them sleeping in growbags or sleeping pods.

To get to the soft, nutty ‘true’ bean you need to take that second layer off.

Broad Bean & Chorizo Snack 4 - Cherry Menlove

To do this you’ll need to soften the beans for a few minutes in boiling water. You’ll see the jackets begin to slip open. At this point take them off the heat, run them under cold water in order to be able to handle them, and slide the jackets right off them.

Broad Bean & Chorizo Snack - Cherry Menlove

I spent some time doing this yesterday and it was worth it.

Why?

Because I got to make THESE BABIES!!!

Broad Bean & Chorizo Snack

Makes eight snacks that you can pop into your mouth in one go and not be able to speak until you’ve finished it!

How to construct these tasty morsels

Take the broad beans out of the long pod by running your finger along the side, creating an opening
Put the beans in to boiling water for a few minutes to soften the outer shell
Run the beans under cold water so you can handle them, slipping the soft inner bean out of its harder shell
Set these beans aside
Slice the french bread in to eight pieces, toast lightly, as seen above, and place on to a plate ready to be dressed
Slice eight pieces of goats cheese and push, gently on to the top of the toasted slices of bread
Slice eight pieces of chorizo and dry fry gently on a medium heat until the oil has begun to run and the slices have begun to crisp up slightly on both sides
Remove the chorizo from the pan and set aside turning the heat from the pan down low
Add the shelled and soft broad beans to the pan that the chorizo was in along with the minced clove of garlic
Coat the beans and garlic in the oil from the chorizo, allowing the garlic to soften for only two minutes
Remove pan from heat and transfer beans and garlic in to bowl or onto a plate
Place a small spoonful of the broad bean mixture onto the top of the cheese and hold in place by gently pushing a slice of the chorizo on to the top of the beans
Put all of the snacks on to your best plate and serve