Thursday, January 1, 2009

Welcome 2009 with Carloz' Broad Beans and Sausage in Wine

In the part of the USA I come from, the Deep South, it is a tradition to welcome in the New Year with a heaping, hot dish of black eyed peas. Aside from being sturdy fare that is attractive in winter, it is supposed to bring good luck in the year ahead. Here in Spain, and in other Mediterranean countries such as Italy and Greece, another legume is traditional in New Years recipes -- lentils. They are supposed to bring luck, prosperity and health.

Is it just a coincidence that such starchy items are New Year's food staples in various places? I doubt it. As Nigella Lawson noted in that NPR program I referred to in my previous post, it makes perfect sense on a winter holiday, when many people drink late into the night, to have a meal that is largely made up of carbohydrates.

Since I could not find any black eyed peas here in Barcelona, and I am not crazy about lentils, I took inspiration from Lawson's recipe for Italian Sausages with Lentils, as well as a common local plate, Catalan Broad Beans (or "Habas a la Catalana") and prepared the following for a friend and I to welcome in 2009:

Carloz' Broad Beans and Sausage in Wine

Spicy chorizo sausage
Broad beans
Chopped onion
White wine
Olive oil
Teaspoon salt
Freshly ground black pepper

Put the sausage in a pan with a little water, cover and bring to a boil over a high heat. Then lower the fire and simmer uncovered for 5 minutes. Drain and cut the sausage.

Put the olive oil, broad beans, and sausage in a pan over a medium heat. Add the chopped onion, salt, pepper, thyme and stir. Then pour in the wine and water. Bring to a boil over a high heat. Then reduce the heat to low and simmer partially covered for about 20 minutes.

Add paprika and serve.

I thought it was delicious, but I was the cook, after all. However, my friend agreed. I think she was being honest -- especially as she went back for seconds, and cleaned her plate.

Feliz 2009 amig@s,



M(iška) said...

This sounds fantastic. Now I just have to find Spanish sausages.

And excellent call with the wine in the recipe. I find that for many soups a dash of wine always puts a good soup over the top to great.

Btw, more Spanish recipes are always welcome. :)


Carloz said...

Thanks, M! It's my first recipe post and, who knows, maybe I'll do more. By the way, I hope you are having a good holiday up north -- and I hope you write a post on your blog soon! :-) Un abrazo, Carloz