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Wine with food - Catalan butifarra with white beans, aioli and pan con tomate alongside a glass of red wine on a terrace.

Botifarra with white beans and aioli

The combination of botifarra and white beans, known in Catalonia as "mongetes amb botifarra", is a cornerstone of local gastronomy. This dish stands out for its simplicity and the high quality of the products used. The hearty, peppery sausage is served together with the creamy cooked beans, which are often refined in the pan with the sausage juices. A homemade aioli provides the necessary kick and adds a Mediterranean depth. It is an honest meal that is perfect for social gatherings and brings the Spanish sunshine straight to your plate.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main course
Cuisine Spanish
Servings 2 Servings
Calories 850 kcal

Cooking utensils

  • 1 Large frying pan
  • 1 Mortar or small blender
  • 1 Cooking pot
  • 1 Kitchen strainer

Ingredients
  

Sausage and beans

  • 2 Piece Botifarra alternatively coarse sausage with lots of pepper
  • 400 g giant white beans Pre-cooked from the jar or can
  • 2 Tbsp extra virgin olive oil
  • 1 Clove of garlic finely chopped
  • 1 tablespoon fresh parsley finely chopped
  • Salt and black pepper

Aioli

  • 2 Cloves of garlic
  • 1 Egg yolk room temperature
  • 150 ml Olive oil mild
  • A pinch of salt
  • A dash of lemon juice

Preparation
 

Preparing the aioli

  • Grind the garlic in a mortar with a pinch of salt to a fine paste.
  • Add the egg yolk and stir in the olive oil, first drop by drop and then in a thin stream, until a firm emulsion is formed.
  • Season with lemon juice and chill.

Prepare the beans

  • Rinse the white beans in a sieve and drain well.
  • Heat a little olive oil in a pan and briefly sauté the chopped garlic.
  • Add the beans and fry over a medium heat for approx. 5 minutes, tossing occasionally. Season with salt, pepper and parsley.

Fry botifarra

  • In a separate pan, fry the Botifarra sausages over a medium heat for approx. 10 to 12 minutes on all sides until golden brown and crispy.
  • Remove the sausages from the pan and leave to rest briefly.

Sideboards

  • Spread the beans on flat plates and place the botifarra on top or next to them.
  • Serve with a generous dollop of aioli and serve immediately.

Recommended side dishes

  • Pa de fetge (Catalan liver pâté on toasted bread)
  • Pan con tomate (toasted bread with rubbed tomato and olive oil)
  • Pickled red bell pepper strips from the oven

Nutritional values per portion

Calories: 850kcalCarbohydrates: 45gProtein: 38gFat: 52g
Keyword Aioli, Botifarra, Butifarra, Catalonia, Mongetes, Penedès, Tempranillo, white beans
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