This is a favorite in different parts of Catalunya during Quaresma (Lent) among the Roman Catholics. Traditionally a meat dish that is easily adapted to fish or vegetables, estofat de Quaresma translates to Lenten Stew created for the pre-Easter period in which the faithful abstain from meat. My grandmother used a hint of fresh rosemary for a more aromatic scent that tempted the palate.

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Recipe Summary

prep:
20 mins
cook:
55 mins
additional:
8 hrs
total:
9 hrs 15 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place fava beans in a pot and cover with cold water. Soak 8 hours to overnight. Drain.

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  • Toast bread in a toaster and allow to cool until dry and hard. Crumble or chop bread into a bowl.

  • Heat oil in a Dutch oven over low heat. Add drained beans, bread crumbs, onion, garlic cloves, tomatoes, parsley, and mint. Add water and simmer, covered, about 15 minutes.

  • Add potatoes to the Dutch oven and continue to simmer another 15 minutes, adding a bit more water if necessary. Add peas, mix well, and simmer until beans are tender, about 15 minutes more. Season with salt and pepper.

  • Remove parsley and mint sprigs and stir in butter.

Cook's Note:

Dried fava, butter, or lima beans are preferable in this recipe, so that they can be cooked the full 45 minutes and add their flavor more fully to the pot. If using canned beans, strain their liquid into the pot and add the beans 5 minutes before the cooking is finished. Feel free to use fresh peas. For frozen beans or peas, add them 10 minutes before cooking is finished. Do not use canned peas.

Nutrition Facts

723 calories; protein 30.5g 61% DV; carbohydrates 118g 38% DV; fat 17.4g 27% DV; cholesterol 30.1mg 10% DV; sodium 378.9mg 15% DV. Full Nutrition
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