Habas a la Catalana (Catalan pork and broad beans)

Name: Habas a la Catalana (Catalan pork and broad beans)
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: Serves 4
Cuisine: Spanish recipes
Ingredients: 1 tbsp lard or olive oil; 500g pork belly, cut into 1cm cubes; 4 garlic cloves, finely sliced; 100ml sherry (oloroso or amontillado) or dry white wine; 1 onion, roughly chopped; 1 large tomato, roughly chopped; 500g podded broad beans, defrosted if frozen; 500ml chicken stock; 1 bay leaf; 200g morcilla, cut into 3cm slices (see Know-how); 4 mint sprigs, leaves picked

5 Reviews

Portion size: Serves 4
Prep time 10 min. Cooking time 45 min
Difficulty: easy

Dairy-free

Freezable

Gluten-free

Emily Gussin

Food producer and sustainability lead, delicious.

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Habas a la Catalana is a traditional pork and broad bean stew from Spain’s Catalonia region. Learn how to make this hearty stew with our simple recipe.

Why it’s so good: This stew gently combines pork belly with morcilla, broad beans and fresh mint for a seriously tasty supper, best served with good bread and a glass of sherry.
Seasonal delight: You can make this recipe with frozen broad beans, but it’s particularly good when they’re in season from late June to early September.
Make ahead: As with most stews, the dish is even better the next day when the flavours have had longer to develop.

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Ingredients

1 tbsp lard or olive oil
500g pork belly, cut into 1cm cubes
4 garlic cloves, finely sliced
100ml sherry (oloroso or amontillado) or dry white wine
1 onion, roughly chopped
1 large tomato, roughly chopped
500g podded broad beans, defrosted if frozen
500ml chicken stock
1 bay leaf
200g morcilla, cut into 3cm slices (see Know-how)
4 mint sprigs, leaves picked

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Method

Add the lard/oil to a large heavy-based pan over a medium heat. Once hot, add the pork and cook for 8 minutes, stirring, until browned all over and the fat has rendered out. Add the garlic and sizzle for a minute until soft, then add the sherry, stirring to scrape up any sticky bits from the pan. Cook until the sherry has reduced by half.
Meanwhile, use a stick blender or food processor to whizz the onion and tomato together until smooth. Add to the pan, season with salt and pepper and simmer for 5 minutes.
Add the broad beans, stock and bay leaf, turn the heat down to a simmer and cover with a lid for 20 minutes. Stir in half the mint leaves, then sit the morcilla on top of the stew, cover and simmer gently for a further 10 minutes to heat through.
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Serve sprinkled with the remaining mint and some fresh black pepper.