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PortuguêsChef Daniel Gomes recommends… Stewed broad beans with sausages and Transmontano couscous. As promised, our Chef, comes to share with you a dish of the season, with a very Transmontana identity.
Recipe:
Stewed broad beans with sausages and Transmontano cusks
2 pax
Ingredients
200 Gr Broad beans without skin
½ sausage
100gr Bisaro bacon, diced
100g Moira
50g butter
150g diced bacon
200g Cusk
100g chopped onion
2 Cloves Garlic, chopped
1 ripe tomato, diced
150ml White wine
500ml vegetable stock (e.g. onion peelings, parsley stalks, carrot)
Q.B Flor de Sal
Q.B Black pepper
Preparation:
1 – In a pan put water and the vegetable trimmings. Let it boil slowly for 20 minutes while you prepare the recipe.
2 – Boil the moira in boiling water for 2 minutes. Let it cool down to room temperature. Remove the skin from the moira and in a bowl mix the moira and butter with the help of a fork. This step will be for later to finish the recipe.
3 – In a pan over low heat, sauté the bacon to slowly release the fat. Brown the bacon for 2 minutes. Add the garlic and onion over medium heat. Sauté for 2 minutes and then add the bacon and the sausage. Brown for 2 minutes. Add the tomato, mixing it well in the sauté, and then add the white wine. Allow to simmer slowly for 5 minutes.
4 – Add the pigs and vegetable broth to cover the mixture. Cook for 6 minutes over low heat. Add the broad beans, stirring well, and add more broth. Cook for 3 minutes over a low heat. Adjust the seasoning taking into account the taste of sausages.
5 – To finish, off the heat, add the moira butter (process nº 2) and stir gently until you get a creamy texture.
Now that you know the recipe, we’d like you to share with us your result. Shall we? Enjoy!
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