Broad Beans with Bacon and Sausage
Savor the rustic charm of this hearty "Broad Beans with Bacon and Sausage" recipe, a delightful medley of tender broad beans, crispy bacon, and flavorful sausage slices. Perfect as a main dish or a comforting side, this dish combines smoky paprika and aromatic garlic with a splash of chicken stock to create a rich, savory sauce that ties every bite together. Whether you're using fresh or frozen broad beans, the recipe ensures ease and versatility, taking just 40 minutes from start to finish. Serve it warm with crusty bread or fluffy rice for a truly satisfying meal that’s packed with protein and bold flavors. Ideal for weeknights or casual entertaining, this dish is a crowd-pleasing blend of rustic simplicity and gourmet appeal.
Smart Nutrition Tracking with SnapCalorie
Recipe Information
Ingredients
- 500 g broad beans, fresh or frozen
- 150 g bacon, chopped
- 2 large sausages, sliced
- 2 tbsp olive oil
- 2 units garlic cloves, minced
- 1 medium onion, finely chopped
- 250 ml chicken stock
- 1 tsp paprika, smoked
- 0.5 tsp black pepper
- 0.5 tsp salt
Instructions
If using fresh broad beans, bring a pot of salted water to a boil. Blanch the broad beans for 2-3 minutes, then drain and rinse with cold water. Remove the outer skins for a tender texture. If using frozen broad beans, simply thaw them and remove the skins if desired.
Heat the olive oil in a large skillet or frying pan over medium heat.
Add the chopped bacon to the skillet and cook until crisp, about 5-7 minutes. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pan.
Add the sausage slices to the pan and cook until browned on both sides, about 3-4 minutes. Remove the sausage and set aside with the bacon.
In the same pan, add the minced garlic and chopped onion. Sauté until the onion is soft and translucent, about 4-5 minutes.
Sprinkle the smoked paprika over the onion and garlic, stirring well to coat.
Return the bacon and sausage to the skillet. Stir to combine.
Add the broad beans to the pan, followed by the chicken stock. Stir well and bring the mixture to a gentle simmer.
Season with salt and black pepper, adjusting to taste. Cover the skillet with a lid and let the mixture simmer for 10-15 minutes, or until the broad beans are tender and the flavors have melded.
Remove the lid and cook for an additional 2-3 minutes, allowing the sauce to thicken slightly.
Serve hot as a main dish or as a side, paired with crusty bread or steamed rice.
Nutrition Facts
Calories |
528 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.3 g | 47% | |
| Saturated Fat | 11.0 g | 55% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 76 mg | 25% | |
| Sodium | 1453 mg | 63% | |
| Total Carbohydrate | 25.1 g | 9% | |
| Dietary Fiber | 7.5 g | 27% | |
| Total Sugars | 4.1 g | ||
| Protein | 29.8 g | 60% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 53 mg | 4% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 741 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
