Stew of Broad Beans – Cazuela De Habas

Rating: 3.50 / 5.00 (4 Votes)

Total time: 45 min

Servings: 4.0 (servings)



Perhaps your new favorite bean dish:

Broad beans are one of the special delicacies of Granada’s local cuisine. They taste best when they are young and tender green. According to this recipe, the broad beans are cooked together with other vegetables and keep a Moorish touch thanks to a mixture of ingredients pounded in a mortar. With eggs and a little bit of crusty bread it becomes a wonderful spring dish.

Similar bean dishes were very popular in ancient Greece, as Greek dieticians said they had special healing powers.

Remove the hard outer leaves of the artichoke hearts, cut the upper part into small pieces, cut the artichoke hearts in half lengthwise and remove the hay. Put them in a suitable bowl with water and the juice of one lemon.

Shell the beans and cook them in a small mass of boiling hot water for 10 minutes.

Heat the oil in a frying pan and toast the bread in it. Remove and set aside. Roast the spring onions in the same oil, then add the garlic. When it turns brown, add the chopped tomatoes and cook over low heat.

Drain the beans and put them in a large bowl. Add the tomato mixture. Add the artichoke hearts and the herbs (mint, parsley and bay leaf). Cover everything with water and add a little salt. Cover the pot with a lid and cook at low temperature.

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