Catalan-style broad beans

Method

If the broad beans are frozen, they should not be defrosted: take them out of the freezer when adding them to the casserole dish, once the spring onion and spring garlic have been sautéed.

1. Crush the cloves with a mortar and pestle and set aside.
2. Remove the skin from the sausages, cut them into cubes and lightly fry them in oil in a casserole dish; remove and set aside.
3. Cut the bacon into small cubes and lightly fry it; remove and set aside.
4. In the same oil, sauté the spring onion and spring garlic, cut into julienne strips.
5. Then add the sliced garlic.
6. Pour in half a glass of white wine and cook for 2 minutes.
7. Add a little water, making sure there is enough to later half-cover the broad beans.
8. Cook over low heat for about 15-20 minutes.
9. After this time, take a ladleful of the juices with some of the spring onion and spring garlic, and blend it with a hand blender.
10. Return the juices to the casserole dish and stir.
11. Add the broad beans, fresh mint leaves, diced sausage, bacon and crushed cloves.
12. Season with salt and pepper to taste.
13. Cover the casserole dish and cook for 5-6 minutes; if the broad beans are fresh, this time is sufficient, and if they are frozen, cook them a little longer, until done.