📝 About This Recipe
A cornerstone of Catalan farmhouse cooking, Habas a la Catalana is a soul-warming celebration of spring and the harvest. This traditional 'plat de sucar-hi pa' (dish for dipping bread) marries the buttery texture of young fava beans with the smoky, savory depth of cured meats and the bright, aromatic lift of fresh mint and anise liqueur. It is a rustic masterpiece that perfectly captures the spirit of the Mediterranean countryside in a single pot.
🥗 Ingredients
The Legumes
- 1 kg Fresh Broad Beans (Fava Beans) (shelled weight; use small, tender young beans if possible)
The Meats
- 150 g Pancetta or thick-cut bacon (diced into small cubes)
- 150 g Botifarra Negra (Black onion sausage) (sliced into 1cm thick rounds)
- 150 g Botifarra Blanca (White pork sausage) (sliced into 1cm thick rounds)
- 50 g Sobrassada (optional, for added richness and color)
Aromatics and Liquid
- 3 tablespoons Extra Virgin Olive Oil (Spanish Arbequina variety preferred)
- 3 pieces Spring Onions (finely chopped, including the tender green parts)
- 4 pieces Garlic cloves (peeled and lightly smashed)
- 1 large Tomato (grated, discarding the skin)
- 1 large bunch Fresh Mint (leaves separated and stems tied together)
- 1 piece Bay leaf (fresh or dried)
- 100 ml Dry White Wine (a crisp Penedès or Albariño)
- 1 tablespoon Anisette (Anise Liqueur) (essential for the authentic aroma)
- 250 ml Chicken or Vegetable Stock (hot, to be used as needed)
- to taste Salt and Black Pepper (freshly ground)
- 1 pinch Sugar (to balance the acidity of the tomato)
👨🍳 Instructions
-
1
Begin by prepping your beans. If they are very young and small, you can use them as is. If they are larger, you may choose to double-shell them for a brighter green color, though the skins provide traditional texture.
-
2
In a heavy-bottomed clay pot (cazuela) or a wide Dutch oven, heat the olive oil over medium heat.
-
3
Add the diced pancetta and cook until the fat has rendered and the meat is golden and crispy, about 5-7 minutes.
-
4
Add the sliced white botifarra to the pot. Brown the sausage lightly on both sides, then remove both the pancetta and sausage with a slotted spoon and set aside.
-
5
In the same flavored oil, add the spring onions and the smashed garlic cloves. Sauté over low-medium heat for about 8 minutes until soft and translucent, but not browned.
-
6
Stir in the grated tomato and a pinch of sugar. Cook for 5-10 minutes until the water has evaporated and the tomato has darkened into a thick 'sofregit'.
-
7
Pour in the white wine and the anise liqueur. Increase the heat slightly and scrape the bottom of the pot to release any caramelized bits. Let the alcohol reduce by half.
-
8
Add the broad beans to the pot along with the bay leaf and the bundle of mint stems. Toss well to coat the beans in the aromatic base.
-
9
Return the pancetta and white botifarra to the pot. If using sobrassada, add small dollops now. Pour in just enough hot stock to barely cover the beans.
-
10
Cover the pot tightly. If using a traditional clay pot, you can place a piece of parchment paper under the lid to create a tight seal. Simmer gently for 20-30 minutes.
-
11
Ten minutes before the beans are finished, gently nestle the slices of black botifarra on top. They are delicate and only need to be heated through to prevent them from breaking apart.
-
12
Check the beans for tenderness. Once they are 'butter-soft', remove the mint stems and the bay leaf. Season with salt and pepper to taste.
-
13
Stir in a handful of freshly chopped mint leaves right before serving to provide a final burst of freshness.
-
14
Let the dish rest for 5 minutes off the heat. This allows the flavors to settle and the sauce to thicken slightly.
💡 Chef's Tips
If you cannot find Catalan botifarra, substitute with high-quality bratwurst for the white and boudin noir or blood sausage for the black. The secret to this dish is 'chup-chup'—the sound of slow, gentle simmering; never boil the beans vigorously or they will break. Always use fresh mint; dried mint will not provide the necessary cooling aromatic profile that defines this dish. If using frozen fava beans, reduce the cooking time by half as they are usually blanched before freezing. For a truly authentic touch, use a 'Cazuela de barro' (clay pot) which distributes heat evenly and adds a unique earthy depth.
🍽️ Serving Suggestions
Serve with thick slices of toasted rustic sourdough bread rubbed with garlic and tomato (Pa amb Tomàquet). Pair with a chilled glass of medium-bodied Catalan white wine or a light, fruity red like a Trepat. A side of simple roasted allioli can be served for those who want an extra punch of garlic. Follow the meal with a light green salad to balance the richness of the sausages. Enjoy as a 'plato único' (single main dish) for a traditional lunch.