Catalan sausage with white beans (botifarra amb mongetes)
Fresh Catalan pork sausages fried until golden, with cooked white beans sautéed in the pan juices with garlic and parsley. A Catalan classic, often with allioli on the side; also made with mushrooms.
- 29 minTime
- 18 minHands-on
- 4Portions
- 26 gprotein per portion
- 600kcal per portion
Ingredients for 4 portions
- 800 gWhite beans, cooked, drained
- 4Butifarras
- 1 tbspOlive oil, for the sausages
- 3 clovesGarlic, finely chopped
- 2 tbspParsley, chopped
- 2 tbspOlive oil, for the beans
- to tasteSalt
Method
- Tip the beans into a colander, rinse them gently and leave them to drain well.
- Prick the sausages with a fork. Heat the oil in a large frying pan over a medium heat and fry the sausages for 12–15 minutes, turning now and then, until golden all over and cooked through.
- Chop the garlic and parsley while the sausages fry.
- Lift out the sausages and keep them warm. Add the oil to the same pan, fry the garlic for half a minute, then add the beans. Sauté over a medium-high heat for about 8 minutes, turning gently, until hot and some are golden.
- Stir in the parsley, season with salt and serve the beans with the sausages on top.
