Fresh butifarra with beans

Fresh butifarra with beans

By
From
Catalonia
Serves
4
Photographer
Laura Edwards

Butifarra is a traditional Catalan sausage, made from raw pork meat, salt and pepper. There are now many different versions, including black butifarra and even a sweet one too.

We have one at my restaurant which has ceps in it – we simply cook it on the plancha, and then serve it with chickpeas and green beans. Butifarra amb mongetes is Catalan for butifarra and beans. In Catalonia they don’t serve the beans with vegetables or stock. This recipe, however, is how I make it in the restaurants for staff, and we really love it! The vegetables taste great.

Ingredients

Quantity Ingredient
olive oil, for frying
1 large onion, finely chopped
1 carrot, finely chopped
1 celery stalk, finely chopped
2 garlic cloves, finely sliced
200ml fresh vegetable stock
sea salt
freshly ground black pepper
4 large black or white butifarra sausages, (or other large sausages)
handful chopped parsley

for the beans

Quantity Ingredient
250g dried white beans, soaked overnight in cold water
1 carrot, quartered
1 leek, halved
1 celery stalk, roughly chopped
1 bay leaf
10 black peppercorns

Method

  1. Drain the beans and put in a large pan with the carrot, leek, celery, bay leaf and peppercorns. Cover with 2 1/2 litres of cold water. Bring to the boil then simmer for 1–1 1/2 hours until the beans are just tender. Drain and discard the vegetables, bay leaf and peppercorns.
  2. When the beans are ready, heat a li¢le oil in a pan and fry the onion, carrot and celery for 15 minutes until really so€ened. Add the garlic and fry for a minute more then add the drained beans and vegetable stock. Season well and simmer for 10 minutes.
  3. Meanwhile, fry the sausages in a pan with a li¢le oil until they are browned all over and cooked through. Stir the parsley into the beans and serve with the sausages.
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