The Catalan TableCatalan Beans Forki
Catalan-style beans with black and white sausage, a traditional dish where the tenderness of the small beans combines with the intense flavor of the sausages, creating a symphony of tastes.
Ingredients
Servings:
4
Ingredients
- 1 kgsmall broad beans
- 1 black sausage
- 1 white sausage
- 300 gstreaky bacon
- 400 gtender onion (or a Figueres onion)
- 150 gtender garlic (or 2 cloves of garlic)
- fresh mint
- 1 gotet- Oporto - 1/2 mint + 1/2 anise - cognac - herbal liqueur - or white wine
- black pepper powder
- ginger
- 2 cloves crushed by hand in a mortar
- salt
- oil
- bottled water
Nutritional Information
Per Serving (Approx.)
Calories
592 kcal
Protein
33 g
Fat
14 g
Carbohydrates
83 g
Disclaimer: These values are estimates based on ingredient types and may not be precise.
Step-by-step Guide
Porto
- Combine 1/2 glass of mint and 1/2 glass of anise or cognac in a mixture to use later.
- Add a tablespoon of herbal liqueur or white wine, depending on what you have on hand. Add a pinch of ground black pepper, a pinch of ginger, and 2 cloves chopped in a mortar. Add salt, a dash of oil, and bottled water. Note: If using frozen beans, there's no need to defrost them beforehand; add them directly from the freezer to the pot when the onion and green garlic have already been sautéed.
- Remove the skin from the sausages, cut them into cubes, and lightly fry them in a pot with oil over medium heat. Once golden, remove and set aside.
- Cut the bacon into small cubes and lightly fry them in the same pot until golden. Remove and set aside along with the sausages.
- In the same oil, sauté the spring onion and green garlic, both cut into julienne, and the sliced garlic over medium heat until tender.
- Pour in a small glass of white wine and let it reduce for 2 minutes, stirring occasionally.
- Add water to the pot, enough to later semi-cover the beans, along with half of the mint leaves and the powdered spices. Let it simmer on low heat for 15-20 minutes to allow the flavors to blend.
- After this time, remove a ladleful of the broth along with some of the onion, garlic, and a few mint leaves, and blend it with an immersion blender. Return the blended broth to the pot and stir well to combine.
- Finally, add the beans, diced sausage, reserved bacon, and the rest of the mint leaves.
- Cover the pot and let it cook for 5-6 minutes if the beans are fresh. If they are frozen, extend the cooking time a few more minutes to ensure they are tender.
Recommendations & Tricks
- If you use frozen broad beans, do not thaw them beforehand. Add them directly to the stew when the onions and spring garlic are well sautéed; this will help maintain their texture and flavor.
- Remove the skin from the sausages with a small knife and cut them into cubes approximately 1 cm on each side. Sauté them briefly in hot oil until they gain color, but without over-browning, and then remove them.
- Cut the bacon into very small cubes, about 0.5 cm, to ensure they cook evenly. Lightly sauté them until crispy and set aside to add at the end for a crunchy touch.
- In the same oil, gently sauté the finely julienned spring onion and fresh garlic along with the sliced garlic. Sauté over low heat while stirring until they become transparent.
- Add a glass of dry white wine and let it reduce for 2 minutes to evaporate the alcohol and concentrate the flavors.
- Add water, calculating that it will only cover half of the broad beans, along with half of the fresh mint leaves and powdered spices like paprika and cumin. Cook over low heat for about 15-20 minutes, partially covering the pot to retain moisture.
- After cooking, take a ladleful of the juice with some of the onion and garlic, along with a few mint leaves, and blend it with an immersion blender until you achieve a smooth sauce. Add this sauce to the pot and stir well to give the dish a touch of flavor and consistency.