Habas A La Catalana
|Shelled broad beans/Lima beans||5 Pound|
|Lean bacon/Pork fat||5 Ounce|
|Pork loin||4 Ounce|
|Cooked pork sausage slices||12|
|Garlic||2 Clove (10 gm)|
|Cr me de menthe/Sprig of fresh mint||1 Tablespoon|
|Olive oil||1 Tablespoon|
|Water||2⁄3 Cup (10.67 tbs)|
Heat olive oil and fry bacon or pork fat, loin of pork, and chopped onion with the whole tomato.
After a few minutes, add whole garlic cloves.
When the meat is browned and the onion golden, remove the tomato.
Add the creme de menthe (unless you are using fresh mint) ; let it boil down.
Add the water and the shelled beans.
Tie together the bay leaf, parsley, cinnamon stick, and, if you are using it, the fresh mint, and place it in the casserole.
Cover and boil over moderate fire for 15-20 minutes or until beans aire very tender; shake casserole from time to time while beans cook.
Before serving, removeherbs and garlic cloves.
Heat sausage slices with some of the juice from the beans in a separate saucepan.
(If there is not enough juice to permit this, simmer the sausages in salt water.) When beans are cooked, salt to taste and serve with sausages on top.