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Catalan-style broad beans

Catalan-style broad beans

Main dishes

Tender broad beans, cooked Catalan-style in an earthenware pot with bacon, black pudding, onion, garlic, herbs, and dry white wine: a rustic and flavorful…

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Recipe from Josep Xicota, Rfom (Wikibooks), adapted by Recette de cuisine · · updated on

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This Catalan dish slowly cooks tender broad beans with bacon, black pudding, onion, garlic, and a bouquet of herbs. The dry white wine adds a touch of acidity to the sauce.

Ingredients and directions

  • Prep time30 min
  • Cook time45 min
  • Total1 hr 15 min
  • DifficultyEasy
  • Cooking methodnibbling

Ingredients

8 people
  • $60.67
  • $0.56
  • $2.46
  • $1.79
  • $0.15
  • $0.31

Directions

  1. Return to the basics: use earthenware, oil paint, finely chopped onion, and chopped garlic. Work thoroughly and add the herbs.
  2. Once the onion is golden, add the diced bacon and sliced sausage. Cook for about 5 minutes, then add the shelled or frozen broad beans.
  3. Stir well, add the broad beans and broth, then season with salt. Cook gently until the broad beans are tender; they should be soft.
  4. Serve directly in the earthenware pot. ≈ 2 min

Equipment

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Before you start

Ingredients

  • 4 kg of fresh broad beans (or 2 kg of frozen broad beans)
  • 200 ml of meat broth
  • One small glass of dry wine (or xeres)
  • 200 g of streaky bacon
  • 150 g of special black pudding, specifically for broad beans
  • 5 large tablespoons of oil paint
  • 1 medium onion
  • 1 bunch of herbs (bay leaf, mint, and parsley)
  • 6 cloves of Allium sativum (garlic)
  • A pinch of salt

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