Broad beans with sausages and blood sausage (grandmothersunworldofwisdom)

Today we have chosen to make a recipe from my mother, although the beans are frozen and not from the marsh, a recipe that I loved and even more so with the tender beans freshly picked from the garden, as it is not yet the season we have bought them frozen but the Fresh they are a delicacy for the good palate because of how tasty and tender they are. Because one of the most important things for them to be more exquisite is that the beans are freshly picked from the garden, like my mother used to make. May she rest in peace.

Grandma used young beans and young garlic, which we will do when the time is right, to die for.

Ingredients:

Broad beans, peeled with Robito Vaina obviously.

Onion.

Sausages

Onion blood sausages.

Extra virgin olive oil

White wine

Garlic

Pepper

Salt

In a saucepan we will put a little extra virgin olive oil and fry the sausages and blood sausages over low heat, which we will then reserve.

We cut the onion into small pieces and peel some garlic, since it is not yet the season for young garlic.

In the same pot that we fried the sausages and blood sausages, we will fry the cut onion and the peeled garlic, and when it is golden we will add the beans and stir well, we add a glass of wine and a little water.

We will let the beans cook over low heat with the pot covered until they are tender.

When we taste them and see that they are tender, we will add the sausages and blood sausages, and let them cook for about 5 minutes and let them rest.

You already know that with this dish you need good bread because it is also a dish for dipping.