Butifarra with White Beans

Name: Butifarra with White Beans
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Ingredients: 2 links fresh butifarra sausages (Catalan pork sausages; if unavailable, substitute with mild Italian sausage); 1 15-oz can cannellini beans, drained and rinsed; 2 cloves garlic, sliced; 2 tbsp extra-virgin olive oil; 2 tbsp fresh parsley, chopped; null null salt, to taste; null null freshly ground black pepper, to taste

#Legumes #Fried #Pork #Mediterranean Cuisine

Total Time35mins

Rating0.0/ 5.0

Servings4people

Carmen López

@carmenlopez87

Ingredients

fresh butifarra sausages (Catalan pork sausages; if unavailable, substitute with mild Italian sausage)2 links

cannellini beans, drained and rinsed1 15-oz can

garlic, sliced2 cloves

extra-virgin olive oil2 tbsp

fresh parsley, chopped2 tbsp

salt, to taste

freshly ground black pepper, to taste

Instructions

Prick the sausages all over with a fork. In a large skillet over medium-high heat, heat the olive oil until shimmering.

Add the sausages and cook, turning occasionally, until browned on all sides and cooked through, about 10–15 minutes.

Meanwhile, peel the garlic cloves and thinly slice them. Transfer the sausages to a plate and set aside.

Lower the heat to medium-low. In the same skillet, add the sliced garlic and cook, stirring, until lightly golden and fragrant, about 1–2 minutes.

Increase the heat to medium-high and add the drained cannellini beans. Toss to coat and cook for 5–7 minutes, stirring occasionally, until the beans are heated through and absorb the flavors. Season with salt and pepper to taste.

Slice the sausages into thick rounds (or leave whole, if you prefer). Return them to the skillet with the beans and stir gently to combine. Cook for another 1–2 minutes to warm everything through.

Butifarra with White Beans

Carmen López

Ingredients

Instructions

Comments (0)

Share your experience