Catalan Sausage and Beans
Catalan sausage and beans is a simple dish where soft, white beans are fried with meaty butifarra sausage, and crispy greaves, creating a typical dish of Catalonia.
Equipment
- Large pot
- Strainer
- Frying pan
- Wooden spoon
- Knife
- Cutting board
- Basic Kitchen Stuffs
- Tong for turning sausages while frying
Ingredients
- 500 gr white beans soak overnight for 12 hours
- Onions
- Bay leaf
- 2 large butifarra or British sausages for alternative
- 200 gr pork belly
- 3 cloves of garlic
- Olive oil
- Fresh Parsley
Instructions
- Soak the beans overnight for 12 hours to soften the bean
- Drain the soaked beans, place in boiling water, and add bay leaf and onion.
- Bring to a boil then simmer for 50 minutes until beans are cooked through.
- Drain the beans in a strainer and set aside in a bowl. Discard bay leaf and onion.
- Heat olive oil in a skillet over medium heat for 30s.
- Add sausage and fry until browned on both sides. Remove and set aside.
- Add diced bacon to the skillet and fry until it turns into greaves. Add minced garlic and fry briefly until fragrant.
- Add drained boiled beans and chopped parsley to the frying pan.
- Stir together, then add back the sausages. Stir gently to reheat everything together for 20 seconds
Notes
- Soaking the beans overnight in ample water is crucial for evenly cooked, tender beans.
- Draining the boiled beans completely removes excess moisture for better frying/reheating later.
- Take time to brown the sausages well on both sides to maintain their juicy, porky flavor. Don't rush this step.
- A glass of Spanish red wine balances the richness of the dish nicely.