Habas a la Catalana
Recipe courtesy of Bellota Bar de Tapas y Vinos
- 100ml olive oil
- 500g lean bacon, diced
- 2 onions, peeled & diced
- 1 butifarra sausage (sabato)
- 250ml white wine
- handful mint leaves
- 1 bay leaf
- 1tbsp sugar
- 1kg broad beans, peeled
- 1 star anise
- 50g muscatels, striped of vine
In a deep saucepan, add the olive oil, and fry the onion and bacon until starting to develop a good colour.
Add the sliced sausage, white wine and herbs.
Add the sugar, cover with a lid until sausage is almost cooked then remove the lid and add the beans, star anise, muscatels and freshly milled black pepper.
Simmer until the beans are snapped cooked, about 2 minutes.
Spoon into an earthernware dish and served with grilled ciabiatta bread.
Stephen Morris’s wine recommendations
You could use the rest of the wine you cooked with... light and fresh, but not too fruity.
Spain: Portico da Ria (Albarino) 2010. From the north-west of Spain. A fleshy nose, white nectarine and green plums. Soft and subtle perfume, with a underlying freshness.
NZ: Domain Road Sauvignon Blanc 2010. Central Otago. Zest on the nose but with a flinty smoke note. Nectarine on the palate. Light and green, but not aggressive. has some barrel ageing.