Baked Broad Beans with Cream and Chorizo

Serves : 4 small casserole dishes

Preparation : 30 minutes

Cooking : 20 minutes

Ingredients

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)

Instructions

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!

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.

Peel the onion and remove the core. Process it in a food processor until it is as finely chopped as possible.

Peel and slice the chorizo.

Sauté the chorizo and onion purée together over low heat for 10 minutes.

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).

Cover and simmer over low heat for another 5 minutes.

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.