Favas with Blood Sausage and Bacon

(Faves a la Catalana) This dish is traditionally made with the blood sausage called botifarra negra—it is unavailable in the U.S., but morcilla may be substituted. This recipe comes from Colman Andrews’s Catalan Cuisine (Harvard Common Press, 1999).

Favas with Blood Sausage and Bacon Favas with Blood Sausage and Bacon
The recipe for this classic Catalan dish comes from Catalan Cuisine by Colman Andrews.
Yield: serves 4


  • 1 cup olive oil
  • 8 oz. thick-cut bacon, 1 slice left whole and remaining slices diced
  • 3 scallions, trimmed and minced
  • 2 morcilla sausages, 1 cut into 1⁄2"-thick slices and 1 left whole
  • 1 14 lb. shelled fresh young favas (about 4 cups) from about 5 1⁄2 lbs. unshelled favas
  • 1 tsp. Pernod
  • 1 bay leaf
  • Leaves of 1 sprig fresh mint, minced
  • Pinch of sugar
  • Salt


  1. Put oil, diced bacon, and scallions into a heavy medium pot and cook over medium-high heat, stirring occasionally, until bacon is lightly browned, 6–8 minutes. Add sliced sausages and favas, stir well, and cook for 2–3 minutes. Add slice of bacon, whole sausage, Pernod, bay leaf, mint, sugar, and salt to taste.
  2. Add enough cold water (about 1 cup) to pot to just cover beans and bring to a boil. Reduce heat to medium-low, cover, and simmer until favas are tender and have absorbed water, 15–20 minutes. Discard bay leaf and cut slice of bacon and whole sausage into 4 pieces each before serving.