Botifarra amb mongetes

Method

Soak dried beans overnight, then drain and place in a large pot with the whole onion, 4 garlic cloves, bay leaves and thyme. Cover with cold water and simmer for 1.5 to 2 hours until beans are tender but retain their shape, adding salt only in the final 15 minutes. Meanwhile, heat half the olive oil in a separate heavy-bottomed pan and brown the botifarra sausages on all sides until golden, then set aside. In the same pan, add remaining oil and sauté the diced onion and minced garlic until softened and fragrant. Stir in tomato paste and cook for 2 minutes, then deglaze with white wine, scraping up any caramelised bits. Drain the cooked beans, reserving 250ml of cooking liquid, and add beans to the pan along with reserved liquid and water. Return sausages to the pan, season with salt and pepper, and simmer gently for 20 to 25 minutes until the flavours meld and the sauce reduces slightly. Serve hot in shallow bowls with crusty bread to soak up the rich bean broth.