Mongetes amb Botifarra

Name: Mongetes amb Botifarra
Prep time: 15 min
Cook time: 90 min
Total time: 105 min
Yield: 6 servings
Cuisine: Andorran
Ingredients: 500g dried white beans, soaked overnight; 4 thick beef sausages (about 600g total); 2 tomatoes, grated; 1 large onion, diced; 4 cloves garlic, crushed; 2 bay leaves; 2 tablespoons olive oil; 1 teaspoon sweet paprika; Salt and black pepper; Fresh parsley for garnish

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

White Beans with Beef Sausage Stew

⏱ Prep Time 15 min plus soaking

📈 Difficulty Easy

👥 Servings

🔥 Calories 452 kcal

A slow-simmered stew of white beans and thick beef sausages in a savory broth enriched with tomatoes, garlic, and bay leaves. This robust one-pot meal is the epitome of Andorran mountain comfort cooking.

Nutrition & Info

Protein 28.0g

Carbs 40.0g

Fat 20.0g

Protein Carbs Fat

Dietary

dairy-free nut-free

Equipment Needed

large pot or Dutch oven

Presentation Guide

Vessel: deep ceramic bowls

Garnishes: fresh parsley, olive oil drizzle

Accompaniments: crusty bread

Ingredients

500g dried white beans, soaked overnight
4 thick beef sausages (about 600g total)
2 tomatoes, grated
1 large onion, diced
4 cloves garlic, crushed
2 bay leaves
2 tablespoons olive oil
1 teaspoon sweet paprika
Salt and black pepper
Fresh parsley for garnish

Instructions

1
Drain the soaked beans and place them in a large pot. Cover with fresh cold water by 8cm. Bring to a boil, then reduce heat and simmer for 30 minutes until the beans are partially tender but still firm. Always add cold water if needed; hot water can toughen the skins.
2
In a separate skillet, heat olive oil over medium heat. Brown the beef sausages on all sides for 6-8 minutes until they develop a deep golden crust. Remove and set aside.
3
In the same skillet, cook the diced onion for 5 minutes. Add the crushed garlic, grated tomatoes, and paprika. Cook for 5 minutes until the mixture thickens into a rich sofrito.
4
Add the sofrito to the pot of beans along with the bay leaves. Nestle the browned sausages into the beans. Add enough water to cover everything by 3cm.
5
Simmer on low heat for 50-60 minutes, stirring occasionally, until the beans are completely tender and the broth has thickened naturally from the bean starch. The sausages should be fully cooked and flavorful.
6
Season with salt and pepper. The broth should be thick and glossy, coating the beans in a rich sauce. If too thin, remove the lid and simmer for an additional 10 minutes.
7
Cut the sausages into thick diagonal slices and nestle them back among the beans. Ladle into deep bowls, garnish with parsley, and drizzle with olive oil. Serve with crusty bread.

💡

Did You Know?

Andorran mountain families traditionally kept a pot of mongetes simmering on the wood stove throughout winter, adding more beans, water, and sausage as needed. Some claim the pot was never fully emptied from November to March.

Chef's Notes

Equipment Tips

large pot or Dutch oven

Garnishing

fresh parsley, olive oil drizzle

Accompaniments

crusty bread

The Story Behind Mongetes amb Botifarra

This hearty bean and sausage stew has sustained Andorran mountain families through centuries of harsh Pyrenean winters. The combination of protein-rich beans and flavorful sausage provided the calories needed for life at high altitude.

The dish exemplifies the Andorran philosophy of making simple ingredients extraordinary through slow, patient cooking. As the stew simmers, the beans absorb the flavors of the sausage and aromatics.

Today mongetes amb botifarra is served in Andorran bordas (traditional mountain restaurant conversions) as a rustic, warming winter main course.

🕐 Traditionally enjoyed winter lunch or dinner 📜 Origins: Medieval

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