Recipe: Faves a la Catalana

In Catalunya, broad beans have formed part of the local cuisine since ancient times, and this recipe dates back to the mid-19th century. Today it is a very popular dish, normally consumed during the harvest season, which lasts from February until late June.

Preparation time: 1 hour

Serves: 4

INGREDIENTS

• 750 g broad beans
• 250 g panceta or bacon
• 200 g botifarra negra
• 200 g botifarra de perol
• 2 onions
• 6 garlic cloves
• 2 ripe tomatoes
• 1 glass of white wine
• 2 bunches of mint
• 1 teaspoon paprika
• Olive oil
• Salt   

METHOD

1. Cut the bacon into strips and fry in a little oil. Once cooked, set aside.
2. Slice the two types of botifarra into 1.5 cm discs and place them in the same pan. Cook for one minute on each side and remove from the heat.
3. Peel and finely chop the onions. Cut garlic in small slices. Fry both the onions and garlic over a medium heat for approximately 10 minutes, in the same pan used for the botifarras.  
4. Roughly chop the tomatoes and mint. Add the broad beans, tomatoes, mint and white wine to the pan. Stir and cover.
5. After about 20 minutes, add the cooked panceta, botifarras and paprika. Season to taste.
6. Cook for five minutes, then turn the heat off and set aside for a couple of minutes. Serve it hot, making sure the botifarras don’t melt.

CHEF’S TIPS

• The cooking time of the beans can vary depending on how tender they are.
• This dish can also be made with unshelled broad beans, but they should be small and ripe.
• The tomato is optional. You can also use a little pork chop instead of panceta or bacon.
• Peas can also be added.

Toni Rocamora is the head chef of a big family, and lover of all gastronomy-related sports, such as snail hunting, mushroom collecting and market shopping. Toni was born in Oliana, a small town in the foothills of the Pyrenees, and inherited his passion for cooking from his mother, famous for her family recipes.