Botifarra amb Mongetes — Print Recipe

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.

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.