>Blood and Guts for Shadowfest

>oaky so here is a great recipe that is always a favorite around Halloween time ( or whatever you want to call it).

Favas with Blood Sausage and Bacon  aka Blood and Guts II

This dish is traditionally made with the blood sausage called botifarra negra—it is unavailable in the U.S., but morcilla  or any sausage may be substituted.

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 1⁄4 lbs. shelled fresh young favas (about 4 cups) from
   about 5 1⁄2 lbs. unshelled
favas ( if you can’t find fresh canned or dried will do)
1/2 cup Red Wine (whatever you like to drink
1 bay leaf

1 tsp fresh garlic minced
Leaves of 1 sprig fresh mint, minced
Pinch sugar

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, wine,garlic, 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.

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