Entree: Spain – Catalonia – Botifarra amb Mongetes (Catalan grilled pork sausage served with stewed white beans)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr 35 min

Total 1 hr 50 min

Ingredients

- 4 botifarra sausages, approx. 5 oz (140 g) each
- 1 lb (454 g) dried white beans (mongetes) or 3 x 15 oz (425 g) cans cooked white beans
- 1 medium onion, diced (approx. 6 oz / 170 g)
- 1 medium carrot, diced (approx. 3 oz / 85 g)
- 2 garlic cloves, minced
- 3 tbsp (45 ml) extra-virgin olive oil
- 1 bay leaf
- 1/2 cup (120 ml) dry white wine (optional)
- 4 cups (960 ml) water or low-sodium chicken stock if using dried beans
- Salt to taste (start with 1 tsp / 5 g)
- 1/2 tsp (1 g) ground black pepper
- 2 tbsp (8 g) fresh flat-leaf parsley, chopped
- 1 tbsp (15 ml) fresh lemon juice (optional)

Instructions

1. If using dried beans, sort and rinse them, then soak overnight in cold water; drain, place in a pot with 4 cups (960 ml) fresh water or stock and the bay leaf, bring to a simmer and cook gently for 60–90 minutes until tender; if using canned beans, drain and rinse and skip to step 3.
2. In a large skillet or cazuela heat 2 tbsp (30 ml) olive oil over medium heat; add diced onion and carrot and sauté until softened, about 6–8 minutes; add minced garlic and cook 30 seconds more.
3. Add the cooked or drained canned beans to the skillet with the vegetables; stir in the white wine (if using) and simmer gently for 8–10 minutes so the flavors meld; season with salt and pepper and mash a few beans against the side of the pan to thicken the sauce slightly; stir in 1 tbsp (15 ml) olive oil, lemon juice if using, and chopped parsley.
4. While the beans finish, grill or pan-fry the botifarra: heat a grill pan or skillet over medium-high heat, brush sausages with a little oil and cook 8–10 minutes, turning often, until nicely browned and cooked through (internal temperature about 160°F / 71°C).
5. To serve, spoon a generous portion of mongetes onto each plate and top with a botifarra sausage; drizzle with the remaining 1 tbsp (15 ml) olive oil and scatter extra parsley.