Broad Beans from La Granja

Soak the broad beans overnight.

Drain and place in a pot of cold water and heat. Add the bayleaf and bring to a boil. Once boiling add more cold water and when it boils again add the meat, the ear and the chorizo sausage.

Cover and let cook over low heat for 3 hours until the beans are very tender without falling apart.

Meanwhile peel the onion and sauté it over low heat until it’s soft and transparent.

Mash the chopped garlic in a mortar with the parsley and a bit of salt. Set aside.I

n the same pot used for the onion put the flour and the paprika and mix. Add this mix to the broad beans.

Mash 5 or 6 beans in the mortar with the garlic.

Dump the mix into the stewand let cook for 15 more minutes over low heat.

Add salt as needed. When done remove the meat for a moment to cut it into small chunks.

Add it back to the stew.