Catalan Sausage and White Beans
Catalan grilled pork sausage served over white beans pan-fried with garlic and parsley until crisp at the edges, finished with olive oil and toasted bread.
Spanish
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Pierce both botifarras in a few places with a fork. Drain and rinse white beans. Slice 8 garlic cloves thin. Chop 20g parsley. Toast 2 thick slices country bread until golden.
Sear
Heat 2 tbsp olive oil in a large heavy skillet over medium for 1 minute. Add both botifarras and cook 8–10 minutes, turning every 2 minutes, until skin is deep golden and centres reach 70C. Transfer to a warm plate.
Sweat
Add remaining 2 tbsp oil and sliced garlic to the same skillet over medium-low for 90 seconds until pale gold. Raise heat to medium, add white beans and 0.5 tsp salt, toss 90 seconds until coated.
Crisp and plate
Press beans gently against the pan, cook 4–5 minutes undisturbed until crisp at the base. Fold once, season with remaining salt and black pepper to taste. Divide between two plates beside the sausages, scatter parsley, serve with toasted bread.
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