A rival to the broad bean is the white kidney bean and in the Iberian peninsula they can’t get enough of them. This is the stunningly simple sausage and beans of Catalonia. It is hard to know which is the star of this show, the Catalan sausage or the Iberian bean!
Made generally with lean pork from the thigh and shoulder, bacon, coarse ground black pepper and sea salt, the botifarra is characterised by subtle variation and specific additions. These include blood, eggs, foie gras, garlic, honey, liver, mushrooms, onions, parsley and rice singularly and in combinations, with each pork butcher coveting their own recipe.
- 1 sausage per person
- 500 g white kidney beans, soaked overnight, cooked
- Olive oil
- Garlic, crushed
- Parsley, chopped
Prick sausages, slow fry in their own fat, a little butter and olive oil. Remove sausages, keep warm. Add beans to the pan, fry gently for several minutes. Serve with the sausages, garnished with garlic and parsley.