Botifarra amb Mongetes
Catalan sausage and white beans — a rustic one-pan dinner of sliced botifarra sautéed with tender cannellini beans and garlic, finished with a drizzle of olive oil and served warm.
- Total time
- 25 min
- Servings
- 2
- Calories
- 420
- Protein
- 24g
Ingredients
- ¾ lb botifarra sausage (or other fresh pork sausage)
- 1 can (15 oz) canned cannellini beans (or white beans), drained and rinsed
- 3 cloves garlic cloves
- 2 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- 1
Mince the garlic cloves until the pieces are smaller than a grain of rice—about the size of pencil-tip dots.
- 2
Cut the botifarra sausage at a slight diagonal into 1/2-inch-thick slices, like cutting a hot dog on the bias.
- 3
Heat 2 tablespoons olive oil in a 10-inch skillet over medium-high heat until it shimmers and slides quickly when you tilt the pan, about 90 seconds.
- 4
Add the sausage slices in a single layer and cook without stirring for 2 minutes until the bottoms turn golden brown and you hear a steady sizzle.
- 5
Flip each sausage slice over with tongs and cook the other side for 1 minute until it also turns golden brown.
- 6
Push the sausage to one side of the skillet, then add the minced garlic to the empty space and stir it into the oil for 30 seconds until it smells strongly fragrant.
- 7
Pour in the drained cannellini beans and stir everything together with a wooden spoon until the beans are evenly coated with the oil and heated through, about 2 minutes.
- 8
Sprinkle 0.5 teaspoon salt and 0.25 teaspoon black pepper over the mixture and stir once to combine.
- 9
Divide the sausage and beans between two shallow bowls or plates and serve immediately while hot.
Tools you’ll need
- 10-inch skillet
- cutting board
- chef's knife
- wooden spoon
- tongs
- two shallow bowls or dinner plates
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