Catalan Broad Beans Recipe

Welcome to a culinary journey through Catalonia, where humble broad beans transform into a truly spectacular dish: Faves a la Catalana! This traditional catalan cooking stew is a testament to simple ingredients coming together to create something profoundly comforting and cozy. Imagine tender fava beans nestled with savory pork, aromatic herbs, and a hint of wine, all simmered to perfection. While some might have encountered a less-than-stellar version (we're looking at you, TasteAtlas "worst-rated" list!), we promise a definitive spanish food recipe that will make you fall in love with this classic. Whether you're a seasoned chef looking for authentic barcelona cooking or a beginner exploring home recipes for family cooking, this recipes with beans guide will ensure your Faves a la Catalana is nothing short of amazing. Get ready to cook up the best recipe for beans you've ever tasted!

Ingredients

• Beans & Liquid:
• 2 lbs (approx. 900g) fresh young broad beans in pods (yields about 1.5 cups shelled) OR 10 oz (280g) frozen shelled fava beans, thawed
• 4 cups (960ml) chicken or vegetable broth, plus more if needed
• 1/4 cup (60ml) dry white wine (like Albariño or Sauvignon Blanc) OR 1 tablespoon anise liqueur (optional, for authentic flavor)
• Sausage & Pork:
• 4 oz (115g) thick-cut bacon or pancetta, diced
• 8 oz (225g) fresh botifarra sausage (or mild Italian sausage), casings removed, crumbled
• Aromatics & Herbs:
• 1 medium yellow recipe onions, finely diced
• 3 garlic cloves, minced
• 1 (14.5 oz / 410g) can crushed tomatoes in a can (or 2 ripe Roma tomatoes, grated)
• 1 bay leaf
• 1 sprig fresh thyme
• 1/4 cup (6g) fresh mint leaves, roughly chopped, plus more for garnish
• 1 teaspoon sweet paprika (optional, for color and depth)
• Other:
• 2 tablespoons olive oil
• Salt and freshly ground black pepper to taste

Directions

1. Prep the Beans: If using fresh broad beans, shell them from their pods. For extra tenderness, you can blanch the shelled beans in boiling salted water for 2-3 minutes, then shock them in ice water and peel off the outer skin (this is optional for very young, tender beans but recommended for larger ones). If using frozen, simply thaw them according to package directions. Set aside.
2. Brown Sausage and Bacon: Heat a large heavy pot or Dutch oven over medium heat. Add the diced bacon/pancetta and cook until crispy. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot. Add the crumbled sausage to the pot and cook, breaking it up with a spoon, until browned. Remove the sausage with a slotted spoon and set aside with the bacon.
3. Build the Sofrito: Reduce the heat to medium-low. Add the olive oil to the pot (if needed) and then add the diced recipe onions. Sauté gently for 5-7 minutes until softened and translucent, scraping up any browned bits from the bottom of the pot. Add the minced garlic cloves and cook for another minute until fragrant. Stir in the crushed tomatoes in a can and sweet paprika (if using), cooking for 5 minutes, allowing the tomato to deepen in color and flavor. This is your sofrito!
4. Add Beans, Herbs, and Liquid: Pour in the white wine or anise liqueur (if using) and let it simmer for 1-2 minutes, scraping the bottom of the pot. Add the shelled broad beans, bay leaf, thyme sprig, and chicken or vegetable broth. Bring the mixture to a gentle simmer.
5. Simmer and Finish: Reduce the heat to low, cover the pot, and simmer for 20-30 minutes, or until the broad beans are tender. Cooking time will vary depending on whether you used fresh or frozen beans, and their maturity.
6. Return Meats and Adjust Seasoning: Once the beans are tender, return the cooked bacon and sausage to the pot. Stir in most of the fresh mint, reserving some for garnish. Taste and adjust seasoning with salt and freshly ground black pepper. If the stew seems too thick, add a splash more broth or water.
7. Rest and Serve: Remove the bay leaf and thyme sprig. Let the Faves a la Catalana rest off the heat for 5-10 minutes before serving. This allows the flavors to meld beautifully. Garnish with extra fresh mint.
8. What it should look and taste like
9. Your Faves a la Catalana should be a vibrant, rustic stew. The broad beans should be tender but still hold their shape, not mushy. The broth will be slightly thickened, rich with the flavors of pork, garlic, onion, and a hint of mint. It shouldn't be overly oily or watery. If your beans are tough, they likely needed more cooking time or were older. If they're falling apart, they're overcooked, but the stew will still be delicious!