Llonganissa i Mongetes de la Muntanya (Mountain Sausage and Beans)
A rustic and hearty dish from the Andorran mountains, featuring flavorful llonganissa sausage simmered with tender white beans and aromatic vegetables, perfect for a comforting meal.
🧂 Ingredients
- 300 g Dried white beans(soaked overnight)
- 400 g Llonganissa sausage(cut into thick slices)
- 150 g Pork belly(diced)
- 1 large Onion(chopped)
- 3 cloves Garlic(minced)
- 2 medium Carrot(diced)
- 1 medium Leek(white and light green parts, sliced)
- 0.25 head Cabbage(shredded)
- 1.5 liters Chicken broth
- 1 unit Bay leaf
- 1 tsp Salt(or to taste)
- 0.5 tsp Black pepper(freshly ground)
- 2 tbsp Olive oil
👨🍳 Instructions
- 1
Drain the soaked white beans and rinse them. Set aside.
- 2
In a large pot or Dutch oven, heat olive oil over medium heat. Add the diced pork belly and cook until browned and rendered. Remove the pork belly with a slotted spoon and set aside, leaving the rendered fat in the pot.
- 3
Add the sliced llonganissa sausage to the pot and brown on both sides. Remove and set aside with the pork belly.
- 4
Add the chopped onion to the pot and sauté until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
- 5
Add the diced carrots and sliced leek to the pot and cook for 5 minutes, stirring occasionally.
- 6
Return the pork belly and llonganissa to the pot. Add the rinsed white beans, chicken broth, bay leaf, salt, and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour.
- 7
Add the shredded cabbage to the pot. Continue to simmer, covered, for another 30 minutes, or until the beans are tender and the flavors have melded.
- 8
Taste and adjust seasoning if necessary. Remove the bay leaf before serving.
💡 Pro Tips
- ✓Soaking the beans overnight is crucial for even cooking.
- ✓If you can't find llonganissa, a good quality dry-cured pork sausage can be substituted.
- ✓This dish benefits from slow simmering, allowing the flavors to develop.
🔄 Variations
- Add a pinch of smoked paprika for a smoky depth.
- Serve with crusty bread for dipping.
- Include other root vegetables like parsnips or potatoes.