For our last meal in Barcelona, Zoe and I actually wanted to cook clams or similar, but alas, we reached the fish counter too late and it was closed.
Never matter though; we bought some Catalan sausages, a jar of cooked white cannellini beans, some young green runner beans, tomatoes, parsley, and we were away. To this dish, Zoe griddled and seasoned courgettes and red peppers to absolute perfection and I scorched and seasoned some Padrons peppers.
We had some left over for an exceptionally good airport packed lunch.
Serves 2-3
4 meaty sausages (British ones will do fine)
2 finely chopped cloves, garlic
4 tomatoes, seeds and juice removed and reserved, finely chopped
1 glass, white wine
1 jar cooked cannellini (or similar) beans (about 1 ½ normal-size tins)
1 small bunch, parsely, leaves chopped
large handful, green runner beans, trimmed and chopped into 1cm lengths
juice, ½ lemon
How to make:
Seal your sausages in a frying pan or under the grill until browned all over, and then chop into 1 inch lengths. In about 3 tablespoons of olive oil, in a frying pan large enough to hold all ingredients, place the chopped garlic and stir around, while the oil is still cold. Then, heat up gently and when the garlic becomes aromatic, add the chopped green beans. Stir well and cook on a lowish heat for a few minutes, never allowing the garlic to brown or burn. Then add a cup of wine, and the reserved tomato juices with a cup of water and simmer the beans for a few minutes. Re-add the sausages and now cook through. Add the tomatoes, and stir well. Add the drained, rinsed beans. Cook for a few minutes.
Season well with salt and pepper, tasting as you do so, and then stir in the chopped parsley and squeeze in lemon to taste.
Eaten with:
Griddled vegetables, pardon peppers, wine and sparkling water.
Dinner Document 