Broad bean stew

Broad bean stew

Favata

By
From
The Collection
Serves
6
Photographer
Alastair Hendy

Ingredients

Quantity Ingredient
85g lard
or 85ml olive oil
200g salt-cured fatty pork belly or bacon, cut into cubes
200g hot italian sausage, cut into rounds
2 onions, finely sliced
400g wild fennel bulbs, cut into cubes
3 tablespoons parsley, coarsely chopped
3 tablespoons concentrated tomato paste
500g dried broad beans, skinless, soaked in water for 24 hours
dried chilli, (optional)
salt
pepper
1.5 litres water
extra virgin olive oil

Method

  1. Put the lard or olive oil into a large pot and slowly fry the bacon and the sausage to brown them. Add the onion and allow to soften. Add the fennel, parsley, tomato paste and a little water and cook for 10–15 minutes. Now, add the beans, a pinch of chilli for heat if you like, some salt and pepper to taste, and the hot water. Leave to simmer gently for 2½ hours, stirring occasionally.
  2. Serve it as a main course, accompanied by some good country bread, with a little stream of extra virgin olive oil and lots of black pepper sprinkled on top.

Tags:
The Collection
Antonio
Carluccio
Carlucio
Italian
Mediterranean
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