The art of sandwich

In Spain we have an inconditional love for the sandwiches. An open baguette filled with anything, is one of the kings of our diet and a perfect dinner with salad and fruit. I want to introduce the one which is for me the best:

"HABAS CON MORCILLA"

Baby broad beans...

Young onions, chopped...

Young garlic, pealed and cut...

The recipe: Put the onion in an pan with 3 or 4 tablespoons of good extra virgin olive oil, until the onion is trasparent. Put then the broad beans, and the garlic, with some water, half a glass of wine. 30 minutes with slow temperature until the broad beans are tender. Ready. The "morcillas" is a tipical spanish sausage, made with pork blood, onion, and spices, but if you can´t get them, put the broad beans in crunchy, fresh baguette with bacon, they are also perfect like that! And bon profit!