Faves a la Catalina (Catalan Fava bean casserole)

 

                Fava beans, grown between rows of olive trees, play an important part in the local diet. They are eaten fresh in the summer months and dried for winter soups and casseroles.

                The original regional recipe for this dish calls for lard ; however, in keeping with currant dietary attitudes, olive oil is now a more acceptable alternative.

Serves 4 

• 45 ml olive oil
• 250 gr bacon or speck, cut into strips
• 250 gr chorizo or similar sausage, sliced or diced
• 2 onions, chopped
• 1 large tomato, peeled and chopped
• 3 garlic cloves, finely chopped
• 2 kg fava beans (broad beans), shelled
• 125 ml dry red wine
• 250 ml chicken stock (click here for homemade recipe)
• Bouquet garni of thyme, oregano, bay leaf and mint
• 2 cloves
• Salt and pepper, to taste

1. Heat the oil in a large casserole or heavy-based saucepan, add the bacon and sausage and fry until lightly colored ; remove with a slotted spoon and set aside.
2. Add the onions, tomato and garlic and fry 8 minutes, or until softened ; add the beans, bacon and sausage and stir in the wine and stock.
3. Add the bouquet garni, cloves and salt and pepper ; cover and cook over low heat for 30 to 35 minutes, or until the beans are tender.
4. Discard the bouquet garni ; serve immediately.

BON APPÉTIT