Beans with vermouth


500 g beans

3 slices of bacon

1 spring onion

2 garlic cloves

Extra virgin olive oil


1 tsp sugar

1 tbsp smoked sweet paprika

2 bay leaves

1 sprig of fresh mint

125 ml vermouth

100 g blood sausage

50 g spicy sobrasada



Prepare a casserole with onion, a couple of minced garlic, raw bacon cut in dices, a bay leaf, a tablespoon of smoked sweet paprika, olive oil, salt, and a bit of sugar.

Add the beans and let rest for about 35’, shaking the casserole every 5-8’, with the lid on.

Add a generous glass of vermouth and do not put de lid on until the alcohol evaporates.

Cover the casserole for 10 more minutes and then add the blood sausage and the sobrasada, let rest for 15’. Add fresh mint and let rest another 2’ with the lid off.


Recipe and photography by: @mussarafood_mtllaurado

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