Broad bean pan with chorizo and mint
- 2–2.5 kg fresh broad beans (alternatively 500 g deep-frozen beans)
- Salt
- 150 g Shiitake mushrooms
- 500 g king oyster mushrooms li>
- 2 small onions
- 250 g Chorizo sausage
- 2 EL olive oil
- 175 ml vegetable broth
- 1/2 Bund Mint
- span> Pepper
- 150 g Farmer's bread
60 minutes
span> very easy
- 1.
- Peel broad beans and put them in boiling salted water for about 5 Cook for minutes. Drain, rinse and drain the beans. Approx. Press half of the beans out of the pods.
- 2.
- Clean the shiitake mushrooms, removing the stems. Cut the mushrooms into strips. Clean the king oyster mushrooms. Cut large mushrooms into pieces, halve small ones lengthways if necessary. Peel the onions and cut into wedges.
- 3.
- Cut the chorizo into slices.
- 4.
- Heat the oil in a large pan. Fry the onions in it over medium heat for about 5 minutes. Add the mushrooms and sauté briefly while turning. Add the chorizo and fry briefly. Pour in the broth, bring to the boil.
- 5.
- Cook everything over medium heat for about 5 minutes, stirring occasionally.
- 6.
- In the meantime, wash the mint and shake dry. Pluck leaves and roughly chop. Add the beans and half of the mint to the pan, fold in and heat. Cut bread into slices. Season the bean pan with salt and pepper, sprinkle with the remaining mint.
- 7.
- Add bread.
1 person approx.:
- 520 kcal li>
- 2180 kJ
- 29 g protein
- 28 g fat
- 40 g carbohydrates
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