Mongetes amb Botifarra — Print Recipe

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.

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.