Home Cook Together. Celebrate Life.

SpanishAuthentic Cuisine

Butifarra amb Mongetes

Serves 4 to 6 Entree meat

Butifarra amb Mongetes

Rooted in the everyday kitchens of Cataluña, Butifarra amb Mongetes is a staple dish that speaks to the simplicity and comfort of home cooking. This Catalan classic, often prepared without a second thought, showcases the straightforward flavors and hearty portions Spanish family cooks are known for. It's a dish that finds its way onto the table as a reliable favorite, needing no special occasion to be savored.

The dish boasts a satisfying balance between the richness of grilled botifarra sausages and the creamy, tender ganxet beans. Garlic and parsley lend an aromatic lift, while a drizzle of extra virgin olive oil ties everything together. Served hot, it’s a fulfilling meal that brings warmth with each bite, seasoned simply with sea salt and black pepper to let the ingredients shine.

Ingredients

  • 4botifarra sausages
  • 600 gcooked ganxet white beans — drained
  • 4 clovesgarlic — sliced
  • 5 tbspextra virgin olive oil
  • 2 tbspflat-leaf parsley — chopped
  • alioli — to serve
  • to tastefine sea salt and black pepper

Method

  1. Begin by heating 3 tablespoons of extra virgin olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the 4 botifarra sausages. Cook them in batches if necessary, ensuring each sausage has enough space to brown properly. Turn them occasionally until they are golden brown on all sides, which should take about 8-10 minutes. Remove the sausages from the pan and set them aside.
  2. In the same skillet, reduce the heat to medium and add the remaining 2 tablespoons of olive oil. Crush 4 cloves of garlic with the flat side of a knife and add them to the pan. Cook the garlic until it becomes fragrant and lightly golden, which should take about 2 minutes. Be careful not to let it burn, as this will impart a bitter taste.
  3. Add the cooked 600 g ganxet white beans to the pan with the garlic. Stir gently to coat the beans in the garlic-infused oil. Season with fine sea salt and black pepper to taste. Allow the beans to warm through, stirring occasionally, for about 5 minutes until they are heated evenly and have absorbed some of the flavors from the garlic and oil.
  4. Return the browned sausages to the pan with the beans. Toss everything together gently, ensuring the sausages are nestled among the beans. Allow the mixture to cook for another 5 minutes, letting the flavors meld together. The sausages should be heated through and the beans should be tender but not mushy.
  5. Remove the skillet from the heat and sprinkle 2 tablespoons of finely chopped flat-leaf parsley over the dish. Stir gently to distribute the parsley evenly. Taste and adjust the seasoning with more salt and pepper if needed.
  6. Serve the Butifarra amb Mongetes hot, accompanied by a generous dollop of alioli on the side. The alioli adds a creamy, garlicky contrast to the savory sausages and beans. This dish is perfect served with crusty bread to soak up the delicious juices.
Cover of Authentic Spanish Cuisine
From the cookbook

Authentic Spanish Cuisine

This recipe is from Authentic Spanish Cuisine by Yassine Sbiti — the Spanish volume in the ComidaTime International Cuisines series.

Buy the cookbook on Amazon Explore Spanish cuisine