Estofat de Quaresma (Catalan Vegetable Stew)
This is a favorite in different parts of Catalunya during Quaresma (Lent) among the Roman Catholics. Traditionally a meat dish that is easily adapted to fish or vegetables, estofat de Quaresma translates to Lenten Stew created for the pre-Easter period in which the faithful abstain from meat. My grandmother used a hint of fresh rosemary for a more aromatic scent that tempted the palate.
Recipe Summary test
Dried fava, butter, or lima beans are preferable in this recipe, so that they can be cooked the full 45 minutes and add their flavor more fully to the pot. If using canned beans, strain their liquid into the pot and add the beans 5 minutes before the cooking is finished. Feel free to use fresh peas. For frozen beans or peas, add them 10 minutes before cooking is finished. Do not use canned peas.