Sausage and Beans from Calaluña | BUTIFARRA AMB MONGETES
Course: MainServings
4
peopleCooking time
45
minutesIndulge in the authentic flavors of Catalonia with our dual recipe feature: Butifarra amb Mongetes delivering a hearty sausage and bean experience, and Empedrat offering a refreshing bean and salt cod salad. Perfect for a Spanish-themed dinner or a cozy meal, these classic Catalan dishes will transport your taste buds to the streets of Barcelona. Easy to prepare, these recipes are a must-try for any food aficionado.
Ingredients
- Butifarra amb Mongetes
500g small white beans (dried)
1 onion
1 bay leaf
2 large sausages
1 slice of pork belly
2 or 3 cloves of garlic
Olive oil
Parsley
- Empedrat
200g desalted salt cod, cut into strips
300g cooked white beans
1 spring onion
1/2 red pepper
1 tomato
A few black olives
Olive oil
Vinegar
Parsley
Salt and pepper
Directions
- Butifarra amb Mongetes
- Soak the white beans in water overnight then simmer them in water with a bay leaf, and onion (peeled and ends chopped off) for 45 minutes. Once cooked, strain the cooking liquid into a bowl and set aside the beans.
- In a pan, fry the sausages in some olive oil. Once fully cooked remove from the pan. Dice the pork belly into small pieces and add to the same oil. Fry for a few minutes before adding in the garlic (chopped) and stirring for another minute.
- Add in the beans and parsley (finely chopped). Toss to reheat the beans, then add the sausages, cover and keep warm.
- Empedrat
- The beans are soaked overnight, cooked as in Butifarra amb Mongetes recipe above and cooled in the fridge.
- The cod is desalted for 24 hours in water (change water 3 times) and cut into strips. The spring onion, red pepper and tomato are all diced. All of this is then added to the cold beans.
- Finely chop the parsley and add into the salad, season well with salt and pepper, and dress with olive oil and vinegar. Mix well and decorate with sliced black olives.
