Dried Fava Bean and Pork Stew | Saveur

Name: Dried Fava Bean and Pork Stew | Saveur
Ingredients: 3 1 ⁄ 2 cups dried fava beans; 1 large handful wild or cultivated fennel fronds; 2 smoked ham hocks; 1 ⁄ 4 cup extra-virgin olive oil; 1 small yellow onion, peeled and chopped; 2 skinless fresh pork belly, halved lengthwise and cut crosswise into 1/2"-thick slices; 2 cloves garlic, peeled and chopped; 1 ⁄ 2 head savoy cabbage, cored, leaves separated and halved crosswise; Salt and freshly ground black pepper

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This stew, though eaten throughout the year, is most popular in Sardinia in the winter, when wild fennel is at its peak.

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Ingredients

3 1⁄2 cups dried fava beans
1 large handful wild or cultivated fennel fronds
2 smoked ham hocks
1⁄4 cup extra-virgin olive oil
1 small yellow onion, peeled and chopped
2 skinless fresh pork belly, halved lengthwise and cut crosswise into 1/2"-thick slices
2 cloves garlic, peeled and chopped
1⁄2 head savoy cabbage, cored, leaves separated and halved crosswise
Salt and freshly ground black pepper