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Catalan Broad Beans Stewed

Preparation info

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Appears in

Honey from a Weed

By Patience Gray

Published 1986

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The Catalan way is different. The beans are ‘sweated’ in an earthenware olla (no oil, no water) on a very low heat, slightly salted. Aromatics are prepared in a separate pan: a sliced onion, a sliced garlic clove, a bouquet of fresh parsley, thyme, rosemary and origano – all simmered in pure pork fat for a few minutes, then transferred to the olla, which is shaken from time to time to prevent the beans from sticking and to distribute the aromatics. The bouquet is removed and the beans are served with various sausages, botifarra negra (a blood sausage) and bull blanc, a white pork sausage, separately cooked.