Excellent recipe for those broad beans I haven't picked young enough.
Heat a large saucepan and add Chorizo 'ring' sliced into half-moons and 85g of smoked bacon lardons cooking gently until the oil from the chorizo starts to be released. Add 1 large onion (diced) and fry for a couple of minutes. Add 4 cloves of garlic (minced) and cook until the sausage is beginning to brown.
Stir in 3tbsp tomato puree, 1tbsp red wine vinegar, and quarter teaspoon each of cinnamon and allspice until well combined
Add 1kg broad beans - Original recipe says shelled. It works fine with freshly picked beans with skin left on - and 5.5 cups water. Bring to a boil and then reduce to simmer for 45 minutes. Add chopped parsley towards the end.
I added some tomato passata as well because I happened to have some open from a previous meal. Recipe to be adjusted next year depending on whether this is required as well as the tomato puree
