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Fabes a la catalana (Catalan Fava Beans) | EatCatalunya: All about Catalan Cuisine
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Home » Cooking

Fabes a la catalana (Catalan Fava Beans)

By JaulaDeArdilla on Flickr

Use only the freshest, smallest beans for this dish.

Ingredients

* 6 cups shelled fava beands

* 1/4 cup olive oil

* 10 oz pork sparereribs, cut in pieces

* 6 slices panceta or unsmoked bacon

* 1/2 Botifarra negra or other blood sausage

* 2 small green onions

* 4 cloves garlic

* 1 cup dry white wine

* 6 fresh flat-leaf parsley sprigs

* salt and ground pepper

* shredded fresh mint leaves for garnish

* warm crusty bread for serving

Cooking Time 45 Mins.
Serves 6
Vegetarian-friendly No

Directions
Unless you are using very small, young fava beans, you will need to remove their tough skins. Bring a small saucepan three-fourths full of water to a boil. salt the water and add the fava beans. Blanch the beans for 1-2 minutes, then drain and rinse under cold running water. Pinch each bean opposite the end where it was attached to the pod and squeeze; the bean should pop free. Set the skinned beans aside.
In a heavy frying pan over medium heat, warm the olive oil. Add the spareribs and pancetta and fry until crisp on both sides, 4-5 minutes. Using the spoon, transfer to paper towels to drain.

Add the green onions to the same pan and sauté until softened, about 4 minutes. Add the garlic and sautée for about 2 minutes longer. Add the fava beans, stir, and pour in the 1 cup wine. Season with salt and pepper, add the herb bundle, and stir to combine. Place the spareribs and pancetta on top of the beans. Cover, reduce the heat to low, and simmer, shaking the pan occasionally and adding more wine if the mixture dries out, until the beans are tender, 10-15 minutes.

Uncover and mix together with a spoon, adding the botifarra slices. Let simmer for 1-2 minutes longer.

Stir the shredded mint leaves into the beans. Remove and discard the herb bundle; transfer the beans to a serving dish, and serve with bread.

Notes
Wine Pairing: Morlanda, crianza 1998 tinto. DO priorato

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