This recipe is from the Mediterranean the Beautiful cookbook. This is one of the first cookbooks I bought when I discovered that I am passionate about cooking. I was 18 years old. I’ve made many recipes from this book. This is one of my favorites.
Bean and Sausage Stew with Mint (Habas Alla Catalana)
2 cups dried white beans or fava (broad) beans
2 onions, chopped
2 cloves garlic
1 bay leaf
salt and freshly ground pepper
1 pound chorizo sausage
olive oil, as needed
1/4 pound salt pork or bacon, finely diced
3 cloves garlic, minced
1 teaspoon paprika
2 or 3 tomatoes, peeled, seeded and chopped
1/2 cup water or stock
1/2 cup dry white wine
2 to 3 tablespoon chopped fresh mint
Place the beans in a bowl with water to cover generously. Refrigerate overnight.
Drain the beans and transfer to a large saucepan. Add 1 of the onions, the garlic cloves, bay leaf and water to cover. Bring to a boil, cover partially, reduce the heat to low and simmer until the beans are tender, about 1 hour. Drain, discard the bay leaf and season to taste with salt and pepper, set aside.
Meanwhile, place the sausages in a frying pan and prick with a fork in a few places. Add a little water to the pan, cover and steam gently until cooked through, about 8 to 10 minutes. Remove from the heat and, when cool enough to handle, cut into chunks. Set aside.
In a large saucepan over medium heat, pour in enough oil to form a film on the pan bottom. Add the salt pork or bacon and fry until crispy, 5 to 8 minutes. Using a slotted spoon, remove to a bowl and set aside.
To the fat remaining in the pan, add the remaining onion and saute over medium heat until tender and translucent, about 10 minutes. Add the garlic, paprika, and tomatoes and cook, stirring for 3 minutes longer. Add the water or stock, wine, the reserved sausages and salt pork or bacon, and the mint and simmer, uncovered, for 10 minutes. Add the cooked beans, cover and simmer over low heat for 10 minutes to heat through and blend flavors. Taste and adjust the seasoning. Serve hot.