Botifarra amb Mongetes

Name: Botifarra amb Mongetes
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Andorran
Ingredients: 4 thick beef sausages (botifarra-style, about 150g each); 400g canned white beans (cannellini or Great Northern), drained; 4 cloves garlic, thinly sliced; 3 tablespoons olive oil; 1 tablespoon fresh parsley, chopped; 1/2 teaspoon red pepper flakes; Salt and black pepper

Botifarra amb Mongetes (boh-tee-FAH-rah ahm mohn-JEH-tehs)

Beef Sausage with White Beans

⏱ Prep Time 15 min

📈 Difficulty Easy

👥 Servings

🔥 Calories 476 kcal

Thick, juicy beef sausages grilled until the casings snap, served atop a bed of tender white beans sautéed with garlic and herbs. This hearty Catalan-Andorran classic is honest, satisfying mountain food at its finest.

Nutrition & Info

Protein 30.0g

Carbs 35.0g

Fat 24.0g

Protein Carbs Fat

Dietary

gluten-free nut-free

Equipment Needed

grill or grill pan skillet

Presentation Guide

Vessel: warm plates

Garnishes: fresh parsley, olive oil drizzle

Accompaniments: crusty bread

Ingredients

4 thick beef sausages (botifarra-style, about 150g each)
400g canned white beans (cannellini or Great Northern), drained
4 cloves garlic, thinly sliced
3 tablespoons olive oil
1 tablespoon fresh parsley, chopped
1/2 teaspoon red pepper flakes
Salt and black pepper

Instructions

1
Prick the sausages lightly with a fork in 2-3 places to prevent them from bursting during cooking. Heat a grill pan or outdoor grill to medium-high heat. Cook the sausages for 12-15 minutes, turning every 3-4 minutes, until the casings are deep brown and crispy all over.
2
While the sausages grill, heat olive oil in a large skillet over medium heat. Add the sliced garlic and cook gently for 1-2 minutes until just turning golden. Be vigilant, as garlic can burn in seconds and will become bitter.
3
Add the drained white beans to the skillet and toss to coat with the garlic oil. Cook for 5-6 minutes, stirring occasionally, until the beans are heated through and beginning to develop some golden color on the outside.
4
Season the beans with salt, pepper, and red pepper flakes. Add the chopped parsley and toss gently to combine. The beans should be creamy inside and slightly crispy on the outside where they touched the pan.
5
Divide the garlicky white beans among 4 warm plates, creating a generous bed. Place one grilled sausage on top of each portion of beans.
6
Drizzle any remaining garlic oil from the skillet over each plate. Serve immediately while the sausage is still sizzling and the beans are steaming hot.

💡

Did You Know?

In Andorra and Catalonia, the quality of a restaurant is often judged by its botifarra amb mongetes. If the sausages are plump, the beans perfectly tender, and the garlic just right, diners know the kitchen can be trusted with more complex dishes.

Chef's Notes

Equipment Tips

grill or grill pan
skillet

Garnishing

fresh parsley, olive oil drizzle

Accompaniments

crusty bread

The Story Behind Botifarra amb Mongetes

Botifarra amb mongetes is one of the most iconic dishes of Catalan cuisine, shared with Andorra as part of their common culinary heritage. This Andorran version uses beef sausages in keeping with local preferences.

The dish represents the harmony of protein and starch that sustained Pyrenean communities through cold winters. White beans were a staple crop in the region, and sausage-making was a vital preservation technique.

Today the dish is considered a benchmark of Catalan-Andorran cooking, served in everything from humble mountain huts to refined restaurants.

🕐 Traditionally enjoyed lunch or dinner 📜 Origins: Medieval

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