Botifarra amb Mongetes

About This Recipe

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. Rooted in the everyday cooking of Catalan kitchens, Botifarra amb Mongetes balances technique and tradition: the botifarra sausages (or quality pork sausages) is treated with care, drawing on time-honoured ratios that locals have refined across generations. The dish carries an unmistakable sensory signature — aromas that fill the kitchen as it cooks, layered textures that reveal themselves bite by bite, and a depth of flavour that comes from patient seasoning rather than shortcuts. Whether served as a weeknight dinner or as the centrepiece of a celebratory table, it reflects a regional pantry where local produce, seasoning habits and cooking vessels shape the final result. Home cooks who make this dish often note how forgiving it is once the core method is understood, and how a few small choices — the freshness of the botifarra sausages (or quality pork sausages), the order of additions, the resting time at the end — separate a good version from a memorable one. This recipe walks through those choices so the dish arrives with the character it has on its home turf.

Ingredients

Serves 4

• 4 largebotifarra sausages (or quality pork sausages)
• 400 gcanned white beans, drained
• 1 mediumonion, diced
• 3 clovesgarlic, minced
• 2 tbspolive oil
• 125 mlwhite wine
• 1 sprigfresh thyme

Instructions

1. 1

   Brown sausages

   Heat olive oil in a large pan over medium-high heat. Brown sausages on all sides, 8 minutes. Remove and set aside.

2. 2

   Sauté aromatics

   In the same pan, sauté onion and garlic until soft, 5 minutes.

3. 3

   Deglaze and simmer

   Add white wine and thyme. Return sausages to pan. Simmer 10 minutes until sauce reduces slightly.

4. 4

   Add beans

   Stir in beans and warm through, 5 minutes. Season with salt and pepper.

Variations

• •

  Add diced tomato to the sauce

• •

  Serve over creamy polenta

• •

  Include soffritto (carrot and celery)

• •

  Vegetarian: replace the main protein with mushrooms, paneer, tofu or hearty beans for a meat-free version.

• •

  Spicier: add fresh chilli, a chilli paste or a pinch of cayenne with the aromatics for a warmer profile.

Storage

Refrigerate up to 3 days. Reheats well. Refrigerate in an airtight container for up to 3–4 days. Reheat gently on the stove over low heat with a splash of water or stock to loosen, or microwave at 60% power covered so it warms without drying. Freezes well for up to 2 months in portioned containers; thaw overnight in the fridge before reheating. Dishes built on dairy or fried elements may shift in texture after freezing — refresh with a crisp garnish.

Frequently Asked Questions