{"id":1629,"date":"2013-03-29T17:37:18","date_gmt":"2013-03-29T17:37:18","guid":{"rendered":"http:\/\/www.antonioabad.es\/?page_id=1629"},"modified":"2025-11-21T12:07:14","modified_gmt":"2025-11-21T12:07:14","slug":"habas-a-la-catalana","status":"publish","type":"page","link":"https:\/\/www.antonioabad.es\/?page_id=1629","title":{"rendered":"Habas a la catalana"},"content":{"rendered":"<p><a href=\"http:\/\/www.antonioabad.es\/wp-content\/uploads\/2013\/03\/habas-a-la-catalana.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignleft size-medium wp-image-1628\" title=\"habas a la catalana\" src=\"http:\/\/www.antonioabad.es\/wp-content\/uploads\/2013\/03\/habas-a-la-catalana-300x200.jpg\" alt=\"\" width=\"300\" height=\"200\" srcset=\"https:\/\/www.antonioabad.es\/wp-content\/uploads\/2013\/03\/habas-a-la-catalana-300x200.jpg 300w, https:\/\/www.antonioabad.es\/wp-content\/uploads\/2013\/03\/habas-a-la-catalana-449x300.jpg 449w, https:\/\/www.antonioabad.es\/wp-content\/uploads\/2013\/03\/habas-a-la-catalana.jpg 500w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/a><\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p style=\"text-align: justify;\">\n<div class=\"ezcol ezcol-one-third\">\nPara 4 personas:<\/p>\n<p>1 Kg. de habas tiernas<br \/>\n1 vaso de caldo de carne o agua<br \/>\n1 vasito de vino de jerez<br \/>\n200 gr. de tocino entreverado (panceta)<br \/>\n150 gr. de butifarra negra especial para habas<br \/>\n5 cucharadas de aceite<br \/>\n1 cebolla mediana<br \/>\nUn ramillete compuesto de laurel, hierbabuena y perejil fresco<br \/>\n6 dientes de ajo<br \/>\n<\/div> <div class=\"ezcol ezcol-two-third ezcol-last\">\n* En una cazuela de barro al fuego, con el aceite, fre\u00edr la cebolla pelada y picada finamente y los ajos, tambi\u00e9n picados. Rehogar bien y a\u00f1adir el ramillete de arom\u00e1ticas<\/p>\n<p style=\"text-align: justify;\">* Una vez pochada la cebolla, incorporar el tocino partido en peque\u00f1as tiras y la butifarra en rodajas, dej\u00e1ndolo hacer unos 5 minutos<\/p>\n<p style=\"text-align: justify;\">* A\u00f1adir, finalmente, las habas desgranadas y las vainas cortadas en trozos peque\u00f1os (estas \u00faltimas \u00fanicamente cuando sean muy tiernas. En caso contrario hacer solo con los granos)<\/p>\n<p style=\"text-align: justify;\">* Revolver bien y a\u00f1adir el vino de jerez y el caldo o agua, sazonando con la sal<\/p>\n<p style=\"text-align: justify;\">* Cocer hasta que las habas est\u00e9n en su punto Servir calientes en la misma cazuela de barro<br \/>\n<\/div><div class=\"ezcol-divider\"><\/div><\/p>\n","protected":false},"excerpt":{"rendered":"<p>&nbsp; &nbsp; &nbsp; &nbsp; &nbsp;<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":219,"menu_order":0,"comment_status":"closed","ping_status":"open","template":"","meta":{"footnotes":""},"class_list":["post-1629","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/www.antonioabad.es\/index.php?rest_route=\/wp\/v2\/pages\/1629","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.antonioabad.es\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.antonioabad.es\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.antonioabad.es\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.antonioabad.es\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1629"}],"version-history":[{"count":5,"href":"https:\/\/www.antonioabad.es\/index.php?rest_route=\/wp\/v2\/pages\/1629\/revisions"}],"predecessor-version":[{"id":3010,"href":"https:\/\/www.antonioabad.es\/index.php?rest_route=\/wp\/v2\/pages\/1629\/revisions\/3010"}],"up":[{"embeddable":true,"href":"https:\/\/www.antonioabad.es\/index.php?rest_route=\/wp\/v2\/pages\/219"}],"wp:attachment":[{"href":"https:\/\/www.antonioabad.es\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1629"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}