How to make 4 people new potatoes with chorizo and broad beans? New potatoes with chorizo and broad beans recipes and ingredient shared on our page.
500g Jersey Royal new potatoes
1 kg broad beans to yield about 200 g podded beans
2 tbsp olive oil
1 medium onion peeled and sliced
225g chorizo de pueblo, rind removed and sliced into 1 cm pieces
2 plum tomatoes, deseeded and chopped
4 tbsp chopped flat-leaf parsley leaves
2 tbsp sherry vinegar
2 handfuls rocket leaves
salt and freshly ground black pepper
1. Bring a large pan of salted water to the boil and cook the new potatoes for 10 minutes. Add the broad beans and cook for a further 3-5 minutes.
2. Meanwhile, heat the olive oil in a friying pan and soften the sliced onion for 3-4 minutes before adding the chorizo. Cook for a further 3 minutes, tossing to cook on both sides.
3. Drain the potatoes and beans, cool slightly, then thickly slice the potatoes lenghtways and add to the onion mixture along with the beans, tomatoes, parsley and vinegar. Season and toss together. Add the rocket and toss once more before serving. Your enjoy meal!
(Serve this with some grilled or barbecued chicken or fish to make a hearty meal.)