When I still lived in the UK I liked to have beans on toast for supper on Sundays. It had to be Heinz though, and they can be surprisingly tricky to track down here in Barcelona, plus the Catalan classic of botifarra amb mongetes (literally sausage and beans) seems a lot posher and more grown up. You can easily have a glass of wine with it, where as with Heinz it really has to be a cup of tea.
It goes without saying get the best quality sausages you can afford, but don’t be tempted by the fancy ones with mushrooms or apples or whatever else goes into them. You want them to be good and porky so that you get the most from the herb-scented beans. Told you it was quite posh.
1 x 400 g bottle white beans, drained and rinsed
1 large onion, diced
3 bay leaves
2 sprigs rosemary
½ glass white vermouth
4 good quality sausages
- Heat oven to 190ºC, prick the sausages and roast for around 30 minutes turning once.
- Saute the onion with the bay leaves in olive oil until the onions start to soften. Add the vermouth and a glass of water and keep cooking over a very low heat until meltingly soft (about 20 mins).
- Add the beans and the rosemary and keep cooking over a gentle heat. If it starts to look dry add a splash more water, you want the beans to be moist but not wet.
- Slice the sausages on the diagonal and serve on top of the beans with a glass of something red and simple. Bon profit!