APPETIZER

FAVA BEANS AND CHORIZO IN THE STYLE OF MURCIA (Michirones con Chorizo)

Murcian cooks often prepare this dish with dried fava beans (habas secas), stewing it with chorizo and ham and seasoning it with sweet pimentón and a dried hot pepper called ñora. In this version, adapted from chef Mikel Zeberio, fresh fava beans are served atop a rich chorizo sofrito loosened with beef broth. It makes a delicious appetizer with crusty bread and a Valle de Salinas Crianza, a well-rounded blend from Yecla, Murcia's smallest wine region. Add a salad for a simple supper.

• 4 pounds fresh fava beans

• Salt

• 2 Spanish chorizos (about 3 ½ ounces each), finely chopped

• 2 tablespoons extra-virgin olive oil

• 2 garlic cloves, minced

• 1 small onion (about 4 ounces), finely chopped

• 1 small dried chile or a pinch of ground cayenne

• 1 bay leaf

• 1 large plum tomato (about 5 ounces), peeled, seeded and finely chopped

• 1 cup beef broth

Shell the fava beans. Fill a bowl with ice water. Bring to a boil 3 quarts water in a medium pot. Add the beans and blanch for 20 seconds. Lift out of the pot with a slotted spoon into the ice water to stop the cooking and retain the beans' color. When the beans are cool enough to handle, drain, skin and set aside.

Combine 2 quarts water and 1 tablespoon salt in a medium pot. Bring to a boil over high heat. Add the beans and cook until tender yet firm, about 3 minutes. Lift out of the pot with a slotted spoon and set aside in a warm place.

In a large skillet, heat the oil over medium-high heat. Sauté the chorizo until brown, about 2 minutes, stirring occasionally. Add the garlic, onion, chile and bay leaf; sauté until the onion is soft, about 5 minutes. Add the tomato and cook 5 more minutes. Add the beef broth and cook, stirring, 1 minute.

To serve, remove the bay leaf and divide the chorizo and broth mixture among 6 shallow soup plates. Top with the warm fava beans and serve immediately. Makes 6 servings.

Per serving: 467 calories (33 percent from fat), 20 g fat (6 g saturated, 10 g monounsaturated), 29 mg cholesterol, 33 g protein, 56 g carbohydrates, 1 g fiber, 616 mg sodium.

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