Butifarra with mongetes (traditional Catalan recipe)

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.

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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.

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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

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