This is a Catalan dish using the popular Butifarra sausage, although you could substitute a different type of banger if necessary.
1kg broad beans
200g Catalan sausage (Butifarra sausage)
2 slices of bacon, chopped
2 garlic cloves
1 onion, chopped
1 small glass oloroso sherry
1 small glass olive oil
8 spring mint, chopped
salt
Shell the beans, removing the pod, and set aside. Lightly fry the chopped onions and garlic cloves in a clay casserole pot, then add the bacon. Once all the ingredients are transparent, add the beans. Cover the mixture with water.
Add the sherry, two sprigs of chopped mint, salt and water to cover. Cook the beans until tender. Chop the white Catalan sausage into slices and add.
Serve in the same clay casserole and garnish with the remaining chopped mint.