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The sausage with mongetes either sausage with white beans (botifarra with mongeteyeseitherbotifarra with dry) It is a traditional dish of the catalan cuisine. It is a simple dish, quick to prepare if we have the beans (mongetes) already cooked.
We advise you to buy some sausages of good quality, the same as the beans, which can be canned but choosing good ones, or even better we can cook them at home and have them ready in advance. The beans or white beans are sautéed in the oil released by the sausages, therein lies the secret of how delicious this dish is.
The mongetes with sausage They are one of the most typical dishes of Catalan gastronomy and can be found in many restaurants and bars. It is a very tasty and comforting dish, especially in the colder months of the year.
Sausage recipe with mongetes
Ingredients
-
4 sausages
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600 g of cooked white beans
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3 garlic cloves
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1 teaspoon sweet paprika
-
chopped fresh parsley
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extra virgin olive oil
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salt
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freshly ground black pepper
How to make butifarra with white beans
-
We cook the beans
- If you have already cooked beans, skip this step.
- put in soak the beans for about 8-12 hours.
- Rinse them, put them back in the pot covered with cold water and carry the fire.
- When the water starts to boil, cook over low heat for a few 2 hours in a normal pot1 hour from when the steam begins to come out in the pressure cooker.
-
We cook the sausages
- We make small cuts in the butifarra so that they cook better.
- We heat a non-stick frying pan.
- We cook the sausages over medium heat, for about 15-20 minutes, turning them over so they brown evenly.
- Remove from the pan and reserve.
-
Prepare the garlic and parsley mash
- While the butifarras are cooking, we prepare the mashed garlic and parsley.
- We put the garlic in the mortar with a little oil and crush a little, add the parsley, a little more oil if necessary and crush a little more.
-
We saute the mongetes with butifarra
- In the pan that we have used for the sausages, taking advantage of the fat that they have released, we saute the beans.
- we salt and pepper to taste and sauté for about 2 minutes.
- We add the majado of garlic and parsley, stir and sauté for 5 more minutes.
- We incorporate the paprikawe stir, we put the sausages back in the pan to give them a heat stroke, just a few seconds so that the paprika does not burn, we turn off the heat and serve.
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Tricks to make perfect beans with butifarra
What is the butifarra?
As we have readers from other countries, a brief explanation is worthwhile.
The sausage It is a typical sausage from Catalan cuisine and from other regions of Spain, such as Valencia, the Balearic Islands and Aragon. It is made with minced pork and seasoned with salt, pepper and other seasonings, such as garlic, nutmeg, cinnamon, among others.
There are different varieties of butifarra, but one of the most common is the white butifarra or «white botifarra«, which is made with pork meat and fat. The black sausage or «black botifarra» instead it has this color because it contains pig’s blood, as well as rice, onion and seasonings.
We advise you to buy an artisan sausage, you will notice a lot the difference with respect to an industrial one in the flavor of this dish.
What are mongetes?
The monks are kidney beans or white beans. They are a common ingredient in Catalan cuisine and are used to accompany the butifarra.
How to serve the butifarra with white beans?
They can be served with Aioliwith tumaca breadand of course they go very well with a good red wine.
see recipes
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How to make homemade aioli (recipe to make the best aioli sauce)
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Pan tumaca or pa amb tomàquet (how to make Catalan bread with tomato)
History of the butifarra with mongetes
The sausage with mongetes they became a traditional dish in the 19th century in the “seises” (sisos fund in Catalan) from Catalonia, some popular inns that were born during the Renaissance and were so called because sleeping one night there cost six reales.
In these fondas the sausage with white beans She was known as “a country girl” (a country girlreferring to the Catalan sausage) and “the eleven thousand virgins” (eleven thousand vergesthe «white beans» in Catalan are calledmongetesand is a homonym of “nuns”).
The first literary mention of the sausage with mongetes It dates from 1830, and appears in the book “New manual for cooking with all perfection” (New manual for cooking with total perfection)
Other Catalan recipes that you will like
if you liked this Butifarra recipe with white beans You will also like the Catalan-style broad beans, the beef fricandó, the xató salad, the Catalan escudella and of course, to close the menu, the famous Catalan cream.
Other Catalan recipes
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Catalan-style broad beans (4 perfect recipes)
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Veal fricandó with mushrooms (Catalan recipe)
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Xató salad (Xatonada), traditional Catalan salad
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Catalan escudella (traditional recipe)
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Catalan cream
The entry Butifarra with mongetes (traditional Catalan recipe) was first published on PequeRecetas