Estofat de Quaresma (Catalan Vegetable Stew)

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.

• Preparation Time: 20 mins
• Cooking Time: 55 mins
• Total Time: 1 hr 15 mins
• Calories: 723 Calories

Ingredients

• 1 cup water
• salt and ground black pepper to taste
• 1 sprig fresh mint
• 3 onions, minced
• 2 slices bread
• 1 tablespoon olive oil, or as needed
• 1 pound frozen peas
• 1 ½ cups skinless dried fava beans
• 1 head garlic, separated into cloves and peeled
• 4 tomatoes, peeled, seeded, and chopped
• 2 sprigs parsley
• 2 pounds red potatoes, scrubbed and quartered
• 2 ounces butter, softened, or more to taste

Recipe Instructions

Step 1

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

Step 2

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

Step 3

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.

Step 4

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.

Step 5

Remove parsley and mint sprigs and stir in butter.