Classic Catalan White Beans and Pork Sausage

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A humble, rustic plate from Catalonia featuring tender white beans (mongetes) simmered with bay and garlic, served alongside seared fresh pork sausage (butifarra). It is the kind of comforting Sunday-lunch staple found in fondas across Barcelona and the Catalan countryside.

Nutrition Facts

Per serving (estimated)

• 540 kcalCalories
• 26 gFat
• 8 gSaturated Fat
• 42 gCarbs
• 11 gFiber
• 3 gSugar
• 32 gProtein
• 820 mgSodium
• 980 mgPotassium
• 130 mgCalcium
• 6 mgIron
• 8 mgVitamin C
• 35 mcgVitamin A

Ingredients

For the beans

• 1 lb (450 g) dried cannellini or small white beans, soaked overnight (or 3 cans, 15 oz each, drained and rinsed)
• 1 small yellow onion, peeled and halved
• 3 cloves garlic, 2 smashed and 1 sliced thin
• 1 bay leaf
• 1 tsp kosher salt
• Freshly ground black pepper, to taste

For the sausage

• 1 lb (450 g) butifarra fresca (Catalan fresh pork sausage) or mild Italian pork sausage, scored lightly
• 2 tbsp extra-virgin olive oil, plus more for finishing
• 1 sprig fresh rosemary
• 2 tbsp chopped flat-leaf parsley

Directions

1. If using dried beans, drain the soaking water and place beans in a large pot with the halved onion, 2 smashed garlic cloves, and bay leaf. Cover with cold water by 2 inches, bring to a boil, then reduce to a gentle simmer and cook 45 to 60 minutes until tender. Add salt during the final 10 minutes.
2. If using canned beans, combine them in a saucepan with the halved onion, smashed garlic, bay leaf, and 1 cup water. Simmer gently for 10 minutes to let the flavors meld, then season with salt and pepper.
3. While the beans finish, pat the sausages dry with paper towels. Heat 2 tablespoons olive oil in a heavy skillet over medium heat until shimmering.
4. Add the sausages and cook for 8 to 10 minutes, turning every couple of minutes, until deeply golden brown on all sides and cooked through (internal temperature 160°F/71°C). Transfer to a plate to rest.
5. Lower the heat and add the sliced garlic and rosemary to the same skillet; sauté for about 45 seconds until fragrant but not browned.
6. Remove and discard the bay leaf and onion from the beans. Spoon the warm beans onto a wide platter or shallow bowls, drizzling with a few tablespoons of the cooking liquid to keep them glossy.
7. Slice the sausages on the bias and arrange them over and around the beans.
8. Spoon the garlic-rosemary oil over everything, then finish with parsley, a generous grind of black pepper, flaky sea salt, and a final thread of olive oil.
9. Serve immediately with crusty country bread and a simple green salad.

Cook’s Notes

• Authentic butifarra is a fresh, peppery Catalan pork sausage; mild Italian sausage is the closest substitute. Order it from a Spanish butcher or Catalan deli when you can.
• Always salt beans late in cooking. Adding salt at the start can make the skins tough and slow the softening.
• Reserve a ladle of the bean cooking liquid. Stirring it back in gives the beans a silky, saucy finish without butter or cream.
• Score the sausages lightly with a knife before searing. This prevents bursting and helps render the fat evenly.
• In Catalonia this dish is often served at room temperature as part of a longer Sunday meal with pa amb tomàquet, salad, and grilled lamb cutlets.

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