Favas with Blood Sausage and Bacon

Name: Favas with Blood Sausage and Bacon
Ingredients: 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 lb. shelled fresh young favas (about 4 cups) from about 5 1⁄2 lbs. unshelled favas; 1 tsp. Pernod; 1 bay leaf; Leaves of 1 sprig fresh mint, minced; Pinch of sugar; Salt

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The recipe for this classic Catalan dish comes from Catalan Cuisine by Colman Andrews.

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Ingredients

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 lb. shelled fresh young favas (about 4 cups) from about 5 1⁄2 lbs. unshelled favas
1 tsp. Pernod
1 bay leaf
Leaves of 1 sprig fresh mint, minced
Pinch of sugar
Salt