Spanish baked beans, merguez sausage, fried eggs & migas
Fèves a l'espagnol, merguez, oeufs au plat et migas
Ingredients
100 g dried kidney beans 300 g dried haricot beans 1 large onion, diced 1 carrot, diced 2 celery stalks, diced 80 g diced chorizo 60 g diced jamón 2 teaspoons freshly cracked black pepper 1 tablespoon smoked paprika ½ g saffron 2 tablespoons chopped fresh thyme 1 teaspoon ground cumin 2 teaspoons ground oregano 2 fresh bay leaves 400 g tinned diced tomatoes 4 tablespoons tomato paste 50 g butter 3 tablespoons chopped flat-leaf parsley salt 8 merguez sausages 1 tablespoon olive oil 8 eggs 4 tablespoons Gremolata migas (page 201) baguette (optional)
Method
Soak the dried beans, separately, overnight in cold water — make sure you at least use double the amount of water to beans, as they will absorb a lot of liquid. After soaking, drain the beans. In two separate saucepans of cold water over medium heat, cook the kidney and haricot beans until almost cooked, then drain. Preheat the oven to 170°C. In a large saucepan over low heat, place the drained beans, diced vegetables, chorizo, jamón, spices, dried herbs and bay leaves. Cover with 2 cm of water, bring to a simmer and cook until the beans are soft. Once cooked, mix in the diced tomatoes and tomato paste and transfer to a deep baking dish. Cook in the oven, stirring every 10–15 minutes, until the juice is thick. Remove from the oven and stir in the butter and parsley and season to taste. (If time allows, these beans are better eaten the next day as they develop an enhanced flavour.) Cook the sausages in the oil in a frying pan over medium heat, then remove them from the pan (reserving the fat in the pan) and set aside to keep warm. Fry the eggs in the same frying pan until the whites are just set and the yolks are still soft. To build the plate, top the warmed beans with the fried eggs, sausages and gremolata migas. Serve with baguette on the side, if desired.
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