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Habas A La Catalana

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  Shelled broad beans/Lima beans 5 Pound
  Lean bacon/Pork fat 5 Ounce
  Pork loin 4 Ounce
  Cooked pork sausage slices 12
  Onion 1 Medium
  Tomato 1
  Garlic 2 Clove (10 gm)
  Cr me de menthe/Sprig of fresh mint 1 Tablespoon
  Parsley sprigs 2
  Cinnamon stick 1⁄4
  Olive oil 1 Tablespoon
  Water 2⁄3 Cup (10.67 tbs)
  Salt To Taste

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.

Recipe Summary

Difficulty Level: 
Main Dish
Preparation Time: 
10 Minutes
Cook Time: 
15 Minutes
Ready In: 
25 Minutes

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