Name: Baked Broad Beans with Cream and Chorizo
Prep time: 30 min
Cook time: 20 min
Yield: 4 small casserole dishes
Cuisine: Southwest
Ingredients: 400 oz ofshelled broad beans (fresh or frozen; allow about three times the weight for whole beans in their pods); 150 oz ofchorizo (mild); 1 onion (average); 300g heavy cream; pepper; 4 ramekins (Choose ones that are fairly large (about 25 cl))

appetizers cooking as a family creative cuisine legumes prepared in advance slow cooking tapas

Updated on 14 April 2025 by

doubichou

11 reviews 5 : Delicious

Cuisine

Southwest

Level

Easy

Preparation

30 minutes

Cooking

20 minutes

It was during an evening out at a tapas bar that I first tasted this casserole of broad beans with cream and chorizo.

After a few tries, I managed to recreate this tasty little dish, and here’s the recipe for you!

For those unfamiliar with this term from the southwestern region of France, a cassolette is a high-sided earthenware dish used to serve traditional regional dishes… like cassoulet, for example!

Served in individual ramekins, this cassolette of fava beans with cream and chorizo will add a touch of surprise to a meal with friends or a cocktail party.

You can make it using shelled, frozen fava beans; in that case, I recommend taking them out the day before to let them thaw in the fridge overnight.

I hope you’ll give this recipe a try, and please feel free to share your comments with me!

For

small casserole dishes

Add to shopping list

14.1 oz of shelled broad beans fresh or frozen; allow about three times the weight for whole beans in their pods
5.3 oz of chorizo mild
1 onion average
300g heavy cream
pepper

Kitchen utensils
4 ramekins Choose ones that are fairly large (about 25 cl)

1
If you're using frozen broad beans, it's best to thaw them in the fridge the night before. Otherwise, you can cook them a little longer (see the next step).
If you're using fresh broad beans, shell them together as a family—your kids will love it!
2
Blanch the fava beans in a pot of boiling water for 5 minutes. If your fava beans are frozen, blanch them for 2 more minutes.
Remove the fava beans with a slotted spoon.
3
Peel the onion and remove the core. Process it in a food processor until it is as finely chopped as possible.
4
Peel and slice the chorizo.
5
Sauté the chorizo and onion purée together over low heat for 10 minutes.
6
Add the broad beans and stir well. Then add the crème fraîche, give it a stir, and season with pepper (no need for salt since the chorizo is already salty).
7
Cover and simmer over low heat for another 5 minutes.
8
Spoon the mixture into each ramekin and serve piping hot with small spoons as utensils.

Notes

What should you drink with this casserole of broad beans with cream and chorizo? A dry, fruity white wine from southwestern France, such as a Côtes de Gascogne.