Catalan sausage with beans — a humble, hearty classic.
Botifarra is the beloved Catalan pork sausage, traditionally cooked with white beans (mongetes) in a simple, satisfying dish that appears in village restaurants and home kitchens alike. It's peasant cooking elevated by quality sausage and fresh herbs.
Serves 4
Heat olive oil in a large pan over medium-high heat. Brown sausages on all sides, 8 minutes. Remove and set aside.
In the same pan, sauté onion and garlic until soft, 5 minutes.
Add white wine and thyme. Return sausages to pan. Simmer 10 minutes until sauce reduces slightly.
Stir in beans and warm through, 5 minutes. Season with salt and pepper.
Use quality botifarra — it makes all the difference.
Don't skimp on browning the sausages for flavor.
Fresh thyme is essential.
Add diced tomato to the sauce
Serve over creamy polenta
Include soffritto (carrot and celery)
Refrigerate up to 3 days. Reheats well.
Botifarra has been made in Catalonia since the Middle Ages, with references appearing in 14th-century documents. The dish remains a cornerstone of Catalan home cooking.
Botifarra is milder and made with pork; chorizo is spicier with paprika. Botifarra is traditional Catalan.
Yes, and it's fine. Drain and rinse them well. Fresh-cooked dried beans are superior if you have time.
Per serving · 4 servings total
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