Thursday, November 19, 2009

Stew with Fava Beans

This is a "made up" recipe that starts with city-chicken, a meat mixture common in the mid-west consisting of chunks of veal and pork. Several hours before or even over night, soak 1C dried fava beans in water. You can also use canned ones if you wish. We coated about 1 lb. of the meat with seasoned flour and browned it in 3T of oil. Remove the meat and brown 1 medium onion, diced, 2 cloves of minced garlic, 1t each of sweet paprika, ground cumin, tumeric, rosemary and lemon zest. When the onion is tender, deglaze the pan with 1/2 C white wine and 1/2C chicken stock. Add the meat back to the pan, add 1- 14 oz. can of diced tomatoes and bake in a 275 degree oven for 3-4 hrs, until the meat is fork tender. Sliced kalamata olives would be a nice addition to the dish. Garnish with chopped fresh mint. We served the stew with simple boiled potatoes.



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