Entree: Andorra – Botifarra amb Mongetes (Catalan pork sausages served with a garlicky stewed white bean ragout)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 18 min

Additional 25 min

Total 58 min

Ingredients

- 4 botifarra sausages, approx. 6 oz (170 g) each
- 3 cups (680 g) cooked large white beans (mongetes)
- 2 tbsp (30 ml) extra-virgin olive oil
- 1 medium onion, finely chopped (about 6 oz / 170 g)
- 3 garlic cloves, minced (about 9 g)
- 1 medium ripe tomato, chopped (about 5 oz / 140 g)
- 1/4 cup (60 ml) dry white wine or low-sodium chicken stock
- 1 bay leaf
- 1 tsp (5 g) sweet smoked paprika (optional)
- 2 tbsp (8 g) chopped fresh flat-leaf parsley
- Kosher salt to taste
- Freshly ground black pepper to taste

Instructions

1. Heat 1 tbsp (15 ml) olive oil in a wide skillet over medium heat. Add the sausages and brown on all sides, about 6–8 minutes; reduce heat and cook through, about 6–8 more minutes. Remove sausages and keep warm.
2. In the same skillet, add remaining 1 tbsp (15 ml) oil. Add the chopped onion and cook until soft and translucent, about 5 minutes. Stir in the minced garlic and cook 30–60 seconds until fragrant.
3. Add the chopped tomato, smoked paprika if using, and bay leaf. Cook until the tomato softens, 4–5 minutes. Deglaze with the white wine or stock, scraping up browned bits.
4. Stir in the cooked white beans and 1/4 cup (60 ml) water or stock if needed to loosen. Simmer gently 8–10 minutes so flavors meld; season with salt and pepper.
5. Slice each sausage into thick rounds or leave whole and place on top of the beans. Spoon pan juices over the sausages, sprinkle with chopped parsley, and serve warm.