hef 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.
Stewed broad beans with sausages and Transmontano cusks
200 Gr Broad beans without skin
100gr Bisaro bacon, diced
150g diced bacon
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
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!
Stay at home. For you, for us, for yours.
Our doors will soon be open again to welcome you.