Recipe(tried): Catalan Fava Beans (authentic)

Catalan Fava Beans (authentic)

2 red or brown dried chile peppers such as Pasilla or New Mexico Reds
or 1 tbsp sweet paprika -- Spanish or Hungarian
3 cups vegetable broth
2 medium onion -- peeled & quartered
4 ripe tomatoes
6 cloves garlic -- peeled
2 country-style white bread
3 parsnips -- diced or carrots
1 potato -- peeled & diced
1/2 cup flat-leaf parsley -- finely chopped
2 cups fava beans -- cooked (4 cups cooked favas)
or 4 cups cooked lima beans
1 cup corn kernels -- cooked
2 tablespoons sherry -- or to taste
1 tablespoon sherry vinegar -- or to taste
salt and freshly ground black pepper

Tear the chiles in half and remove the stems and seeds. Soak the chiles in
the stock for 1 hour or until soft. If using paprika, dissolve it in the
stock. Preheat the oven to 350 degrees. Place the onions and tomatoes on a
baking sheet lined with foil and roast them for 20 minutes. Add the garlic
and continue roasting for 20 minutes, or until the garlic is soft and the
onions are golden brown. Darkly toast the bread in a toaster.
Tear the chiles in half and remove the stems and seeds. Soak the chiles in
the stock for 1 hour or until soft. If using paprika, dissolve it in the
stock. Preheat the oven to 350 degrees. Place the onions and tomatoes on a
baking sheet lined with foil and roast them for 20 minutes. Add the garlic
and continue roasting for 20 minutes, or until the garlic is soft and the
onions are golden brown. Darkly toast the bread in a toaster.

Transfer the chiles to a blender with a slotted spoon, reserving the
stock. Add the onions, tomatoes, garlic, and toast and puree until smooth,
adding stock as necessary to obtain a thick paste. Note: A blender works
better than a food processor for this purpose. Transfer the chile mixture
to a large, nonstick frying pan and cook over medium heat, stirring often,
for 3 minutes or until fragrant. Stir in the reserved stock, parsnips, and
potatoes and half the parsley and cook, uncovered, stirring often, for 15
to 20 minutes, or until the vegetables are just tender. The recipe can be
prepared ahead to this stage.

Stir in the fava beans, corn, sherry, and vinegar and simmer for 5
minutes, or until the beans and corn are thoroughly heated. Correct the
seasoning, adding salt, sherry, or vinegar to taste. The mixture should be
highly seasoned. If the stew is too thick, add a little more stock. If too
thin, simmer the stew, uncovered, to evaporate the excess liquid. Transfer
the stew to a bowl or platter and sprinkle with the remaining parsley.
Rice or polenta would make a nice accompaniment.

This stew originally was topped with almonds which I omitted. I served it
over polenta and it was great! The recipe is a bit fussy but I think it
was worth the effort. Enjoy!

Note:
I recently found fresh Fava Beans (the first time ever) and purchased them.
This dish was so good that I planted some last week. (Checked yesterday, and
they have come along.) People have been eating Fava Beans for at least 3,000
years, and I found several great recipes that use them. (Oops! Just remembered
that legumes need to be innoculated -- and I fo'got to do it. Wonder if they'll
thrive???