Catalan Beans

Name: Catalan Beans (Habas a la Catalana)
Yield: Serves Four
Cuisine: Spanish
Ingredients: 500 g (1 lb 2 oz) belly pork, rinded and halved; 200 ml (7 fl oz) olive oil; 1 bunch spring onions, finely chopped; 1 bay leaf; 1 small glass dry white wine; 2 kg (4½ lb) tender shelled broad beans; 450 g (1 lb) black pudding; ½ small glass dry anis; A pinch of sugar; Salt; 1 sprig of mint, chopped; ½ small glass muscatel

Habas a la Catalana

Preparation info

Serves
Four

Difficulty
Easy

Appears in

Spain on a Plate

By María José Sevilla

Published 1992

About

I have always liked fresh broad beans when they are very small and tender and, if I am in Catalonia in the spring, they are one of the things I just must have! This is a hearty dish, strongly flavoured, which should be accompanied by a good red wine from Penedés.

Ingredients

500 g (1 lb 2 oz) belly pork, rinded and halved
200

Europe
Spain
Side dish
Spring
Catalonia
Mediterranean

Method

Finely dice half the pork. Heat the oil in a flameproof earthenware casserole and fry the onions and the chopped pork until lightly golden. Cut half the black pudding into pieces so that it melts, add it to the pan, followed by the beans and brown for 2 minutes. Add the wine, then the bay leaf and mint. Add the remaining pudding and the remaining piece of pork, both uncut. Shake the casserole t