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What You Need:
(To Serve: 4 to 6)
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1 pound "chorizos", or other garlic seasoned smoked pork sausage
1 tablespoon lard
¼ pound salt pork, finely diced
½ cup finely chopped scallions
1 teaspoon finely chopped garlic
½ cup dry white wine
½ cup water
1 tablespoon finely cut fresh mint
1 small bay leaf, crumbled
½ teaspoon salt
Freshly ground black pepper
4 cups cooked, fresh "fava" beans or substitute drained, canned favas or frozen baby lima beans
2 tablespoons finely chopped parsley
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Translate this recipe:
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| How To Cook: |
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1. Place the sausages in an 8- to 10-inch skillet and prick them in two or three places with the point of a small, sharp knife. Add enough cold water to cover them completely and bring to a boil over high heat. Reduce the heat to low and simmer uncovered for 5 minutes. Drain on paper towels, then slice the sausages into ¼-inch-thick rounds.
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2. In a heavy 3- to 4-quart casserole, melt the lard over moderate heat. Add the salt pork and, stirring frequently, cook until the pieces have rendered all their fat and become crisp and golden brown. With a slotted spoon, transfer them to paper towels to drain.
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3. Add the scallions and garlic to the fat in the pan and cook for about 5 minutes, or until the scallions are soft but not brown. Pour in the wine and water and add the sliced sausages, pork dice, mint, bay leaf, salt and a few grindings of pepper. Bring to a boil over high heat, reduce the heat to low and simmer partially covered for 20 minutes.
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4. Add the beans and parsley and simmer uncovered, stirring frequently, for about 10 minutes longer, or until the beans are heated through.
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5. Taste the "Habas a la catalana" for seasoning and serve at once from a heated bowl or a deep heated platter.
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