Catalan Vegetable Casserole
Serves: 4
Preparation time: 30-40 minutes
Minestra de Verdures (in Catalan), also known as Menestra de Legumbres (Spanish) exists in many variations. The Catalan version, Minestra de Verdures, is one of my favorite dishes, if I need to make a quick and simple but very satisfying lunch or dinner.
Don't be confused by the different names used for this dish. Verdures (Catalan and Provençal), Verduras (Portuguese), Legumbres (Spain) and Légumes (France) all mean the same: vegetables.
Ingredients:
- 700 gr (about 24 oz) flageolets or favas (Italian broad beans), shelled (use same amount if frozen)
- 400 gr (about 14 oz) can of artichoke hearts, drained and quartered
- 1 small green pepper, chopped into 1 cm (1/2 inch) dices
- 1 small red pepper, chopped into 1 cm (1/2 inch) dices
- 1 scallion, chopped
- 125 gr (1/4 lbs) lean bacon, cut into 1 cm (1/2 inch) cubes
- 125 gr (1/4 lbs) Spanish dry chorizos, cut into 1/2 cm (1/4 inch) rounds
- 4 tbsp. extra virgin olive oil
- 2 medium potatoes, peeled and cut into 1 cm (1/2 inch) dices
- 2 garlic cloves, minced
- 2 tbsp. all-purpose flour
- 375 ml (1 1/2 cup) chicken stock
- 4 eggs (at room temperature)
Preparation:
Bring water to boil, add salt and the fresh flageolets or favas. Cook until almost done. If you use frozen beans follow the instructions on the package. Quickly refresh beans under cold water so that they retain their color.
Heat 2 tbsp. olive oil in a large skillet over medium heat until it just begins to smoke. Add the diced potatoes and coat them with the olive oil. Reduce heat and sauté the potatoes, stirring constantly for about 5 minutes or until browned. Add diced bacon and chorizo rounds and continue sautéing for 5 minutes more or until bacon crisps. Remove pan from heat and keep warm.
Heat 2 tbsp. olive oil in a saucepan and add the minced garlic, the red and green pepper dices and scallions. Sauté for 2 minutes or until softened. Sprinkle with 2 tbsp. flour and stir for another minute. Add the chicken stock and turn heat to high, bringing the mixture to a boil. Remove from heat and keep warm.
Add the cooked flageolets or favas to our large skillet with the sautéed potatoes, bacon and chorizos. Pour the pepper/scallion mixture over it, stir gently to combine and warm it up. Add the quartered artichoke hearts and taste for salt and pepper. Just before serving, top it with a poached egg for each person. You can also poach the eggs directly in the vegetable casserole. Nestle each egg in an indentation on the beans. Cover the skillet and cook lightly for 10-12 minutes until eggs have the desired firmness.
