Estofat de Quaresma (Catalan Vegetable Stew) recipe
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Ingredients
- 1 ½ cups skinless dried fava beans 2 slices bread 1 tablespoon olive oil, or as needed 3 onions, minced 1 head garlic, separated into cloves and peeled 4 tomatoes, peeled, seeded, and chopped 2 sprigs parsley 1 sprig fresh mint 1 cup water 2 pounds red potatoes, scrubbed and quartered 1 pound frozen peas salt and ground black pepper to taste 2 ounces butter, softened, or more to taste
Nutrition Info
- 722.5 caloriescarbohydrate: 118 gcholesterol: 30.1 mgfat: 17.4 gfiber: 28.4 gprotein: 30.5 gsaturatedFat: 8.2 gservingSize: -sodium: 378.9 mgsugar: 23.5 gtransFat: : -unsaturatedFat: : -
Directions Estofat de Quaresma (Catalan Vegetable Stew)
Directions
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Place fava beans in a pot and cover with cold water. Soak 8 hours to overnight. Drain.
Toast bread in a toaster and allow to cool until dry and hard. Crumble or chop bread into a bowl.
Heat oil in a Dutch oven over low heat. Add drained beans, bread crumbs, onion, garlic cloves, tomatoes, parsley, and mint. Add water and simmer, covered, about 15 minutes.
Add potatoes to the Dutch oven and continue to simmer another 15 minutes, adding a bit more water if necessary. Add peas, mix well, and simmer until beans are tender, about 15 minutes more. Season with salt and pepper.
Remove parsley and mint sprigs and stir in butter.