Makes 6 servingsPrep Time: 20 minutes; Cook Time: 40 minutesIngredients:4 lb shelled broad beans1 1/3 lb belly pork1 1/3 lb butifarra (pork sausage)2 onions5 ripe tomatoes1/2 cup lard1 glass brandy3 cloves of garlic1 bay leaf1 sprig of thymeSalt and pepper1 sprig of mintPreparation:Cut the belly pork into two pieces and fry with the lard until it browns. Add the garlic, bay leaf, thyme, mint, and finely sliced onions. When the onion and garlic are soft, add the peeled and chopped tomatoes, then the broad beans and brandy. Add water, or preferably stock, to cover. Season, add the whole butifarra, cover with grease-proof paper and place the lid on the pan. Leave to cook slowly. Remove from the heat and discard the herbs. Cut the pork meat and butifarra into pieces, place on top of the beans and serve direct from the pan.
From Cocina de ayer, delicias de hoy by Josep Lladonosa Giró
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