A rustic, hearty stew that honors the freshness of broad beans. Chorizo and pancetta bring smoky depth that coats every bean, balancing tender vegetable softness with savory meatiness. Home cooking at its most comforting.
Peel the broad beans if they are large or thick-skinned; if tender, leave them whole. Cut the white potato into medium cubes, chop the red onion and
Turn what you find into an experience you can actually bring to your kitchen.
Heat the olive oil and brown the pancetta with the chorizo for 5 minutes, until they release fat, take on color, and smell smoky. Remove part for finishing the dish and leave the rest in the pot as the base.
Add the red onion and cook for 6 minutes, until soft. Add the ground garlic, ají panca paste, cumin, smoked paprika, pepper, part of the salt, and the tomato. Cook for 6 minutes, until the sofrito is thick and glossy.
Add the broad beans, white potato, vegetable broth, and bay leaf. Cover and simmer gently for 18 minutes, until the potato is tender and the beans are soft but still whole. If it dries out too much, lower the heat before thinking about more liquid.
Uncover and cook for 4 more minutes, lightly crushing a few potato cubes against the pot to thicken. Adjust with the remaining salt, return the reserved chorizo and pancetta, and finish with cilantro. Rest for 5 minutes before serving so the stew turns richer and silkier.
