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Puréed Broad Bean Stew with Ham (Habas cascás)
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Method
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- Cook the soaked beans until tender in water with a bay leaf.
- Purée the beans with their cooking water using an immersion blender; if too thick, thin with a little cooking water.
- Heat the olive oil in a pan, fry the sliced garlic, then remove and set aside.
- In the same oil, sauté the green pepper, add the tomato purée and simmer for a few minutes.
- Add the pepper and tomato base to the puréed beans, mix well and season with salt. The texture should be thick.
- Garnish with the diced ham and fried garlic slices when serving.
Source: Wikibooks – Artes culinarias – Artes culinarias/Recetas/Habas cascás (CC BY-SA 4.0), adapted and translated. This page is also licensed CC BY-SA 4.0.
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