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Catalan-style broad beans

Catalan-style fava beans

Main dishes

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

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Recipe from Josep Xicota, Rfom, 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
  • $60.34
  • $0.56
  • $2.44
  • $1.78
  • $0.21
  • $0.53

Directions

  1. In a casserole dish, sauté the ground beef with the oil, chopped onion, and minced garlic. Cook thoroughly, then add the herb mixture.
  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 casserole dish. ≈ 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
  • 1 medium onion
  • 1 bunch of herbs (bay leaf, mint, and fresh parsley)
  • 6 cloves of garlic
  • A pinch of salt

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