This is a favorite in different parts of Catalunya during Quaresma (Lent) among the Roman Catholics. Traditionally a meat dish that is easily adapted to fish or vegetables, estofat de Quaresma translates to Lenten Stew created for the pre-Easter period in which the faithful abstain from meat. My grandmother used a hint of fresh rosemary for a more aromatic scent that tempted the palate.
Provided by Sergio
Categories Soups, Stews and Chili Recipes Stews
Time 9h15m
Yield 4
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 722.5 calories, Carbohydrate 118 g, Cholesterol 30.1 mg, Fat 17.4 g, Fiber 28.4 g, Protein 30.5 g, SaturatedFat 8.2 g, Sodium 378.9 mg, Sugar 23.5 g
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