Ingredients for 6 people
Preparation
In a saucepan, bring water to a boil and add the broad beans stripped of their pods. Cook for 40 minutes.
Then peel the garlic and chop finely. Do the same for the onions.
Cut your bell pepper in half, and thinly slice it after removing all the seeds.
In turn, cut the chorizo into thin slices.
Then prepare your vinaigrette by mixing the oil, vinegar, salt and pepper.
Once the beans are well cooked, remove them from the heat, let cool so as not to burn yourself, then remove the skin that surrounds them.
Brown the chorizo in a pan with 2 tablespoons of oil. Add the onions, the pepper, and let everything brown for about 5 minutes.
Pour the beans and the chorizo mixture into your salad bowl, and drizzle them with the vinaigrette.
Sprinkle with chopped parsley, and serve the dish hot.
