This weeks tapa comes from Tienda.com and is a unique broad bean recipe prepared Catalán style.
This makes a great appetizer or can be used as a part of a perfect party platter; serves six. Enjoy!
Ingredients: 4 lb shelled broad beans, 1 1/3 lb belly pork, 1 1/3 lb butifarra (pork sausage), 2 onions, 5 ripe tomatoes, 1/2 cup lard, 1 glass brandy, 3 cloves of garlic, 1 bay leaf, 1 sprig of thyme, Salt and pepper, 1 sprig of mint
Directions: Cut the belly pork into two pieces and fry with the lard until it browns. Add the garlic, bay leaf, thyme, mint, and finely sliced onions. When the onion and garlic are soft, add the peeled and chopped tomatoes, then the broad beans and brandy. Add water, or preferably stock, to cover. Season, add the whole butifarra, cover with grease-proof paper and place the lid on the pan. Leave to cook slowly. Remove from the heat and discard the herbs. Cut the pork meat and butifarra into pieces, place on top of the beans and serve direct from the pan.
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