Habas a la Catalana

An easy-to-make and inexpensive dish, Habas a la Catalana (hah-bahs ah lah ka-tah-la-nah) makes an unusual light lunch or informal dinner meal. Serve with creamed potatoes, a mixed salad and crusty bread and butter. If you cannot obtain chorizos, any garlic sausage will be equally good.

2 tablespoons vegetable oil

2 lb. chorizos, blanched, skinned and cut into

1-inch pieces large onion, thinly sliced and pushed out into rings garlic cloves, crushed

1 lb. cooked or canned and drained broad beans

14 oz. canned peeled tomatoes, roughly chopped

1 tablespoon very finely chopped fresh mint

1 teaspoon salt

½ teaspoon black pepper

1 bay leaf

In a medium-sized saucepan, heat the oil over moderate heat. When the oil is hot, add the sausages and cook, stirring and turning them frequently, for 5 to 7 minutes, or until they are lightly browned.

With a slotted spoon, remove the sausages from the pan and set them aside.

Add the onion and garlic to the pan and cook, stirring occasionally, for 5 to 7 minutes, or until the onion is soft and Fillet steaks marinated in soy sauce and sake, Gyiiniku Teriyaki is a delicately flavoured Japanese dish. .0-4|j , jFg?! translucent but not brown. Return the sausages to the pan. Stir in the beans, tomatoes with their can juice, the mint, salt, pepper and bay leaf. Bring the mix-ture to the boil, reduce the heat to low and cover the pan. Simmer for 25 minutes, stirring occasionally.

Remove the pan from the heat. Remove and discard the bay leaf. Turn the mixture into a warmed serving dish and serve immediately.