While this is happening, it is good to heat up a pan so that the onions and garlic can be sauteed in olive oil. Next, peel and cut the black sausage into large chunks, adding it to the pan and then covering it to cook at medium heat.
After the sausage is cooked through, it is time to add the star of the dish to the pan- the beans! Then, add the herbs to enhance the flavor of the beans. Even more flavor will be brought out when you next add the anise and glass of broth to the pan. Allowing everything to simmer takes about 30-45 minutes. The wait is worth it- now, you are done and it is ready to eat!
This is a dish specific to the region which Barcelona is in, Catalunya. This meal is also best served in the spring since the broad beans are harvested at that time in this region. The butifarra negra (black sausage) is the highlight of this dish and can be hard to find in places other than Catalunya. Catalan cuisine is very distinct and specific to the local environment, having Mediterranean, Roman, and Moorish influences. You will see olive oil, spices, wine, vegetables, and legumes used often in this type of food.
