Black Pudding & Broad Beans

March 21, 2019
Prep Time:
10 Mins
Cook Time:
25 Mins
Portions:
2
Black Pudding

This delicious dish using our Black Pudding & Broad Beans was sent in to us from Malwina, or also known as ‘My Kitchen Heaven‘
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This delicious Black Pudding & Broad Beans dish is simple to make and full of flavour.

Create this tasty dish at home using our traditional black pudding. We make our black & white puddings using old family recipes passed down through generations. Available in select stores nationwide or from Cork’s English Market.

Black Pudding and Broad Bean

INGREDIENTS:

200g broad beans
Sea alt & black pepper
1 lemon – halved
Olive oil
100g O’Flynn’s Black Pudding – cut into 1cm cubes
1 shallot – peeled and very finely diced
1 clove of garlic – peeled and very finely diced
1 tsp fennel seeds
2 slices of sourdough or good-
Butter
Parsley – finely chopped

METHOD:

  1. Pod the broad beans and boil them in a little salted water for 2–3 minutes.
  2. When they appear to bloat and get a little wrinkly, drain them from water and spread on a chopping board until cool.
  3. To peel them, pinch one end to make a slit and squeeze the other until the bright green bean pops out. Work through the whole pile.
  4. Dress them all with a good squeeze of lemon juice and a little grind of salt & pepper. Leave to absorb while you get on with the rest.
  5. Heat a drizzle of the olive oil in a small frying pan.
  6. Brown the cubes of black pudding. Turn them with a spatula until crispy on each side, about 3–4 minutes.
  7. Remove from the pan and put on a warm plate while you cook the rest.
  8. Add the shallot, garlic and fennel seeds to the empty pan (add a little more oil if the pan is dry) and cook until soft, tender, sweet and translucent.
  9. While these are all cooking, toast the bread and spread with good butter.
  10. Add a couple of cubes of black pudding and a few beans to the pan and squash them into the onion mixture.
  11. Add the rest of the black pudding and the broad beans, gently combining them.
  12. Season the mixture with salt and pepper and another good squeeze of lemon to taste.
  13. Give it a gentle stir as it warms (don’t break up the beans).
  14. Divide the mixture between the two slices of toast and scatter the chopped parsley on top.
  15. Dress with olive oil and a little lemon juice if needed.
  16. Enjoy!

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