Estofat de Mongetes amb Botifarra
A hearty and comforting stew featuring white beans and flavorful Andorran sausage (botifarra), a staple in mountain cuisine.
🧂 Ingredients
- 400 g Dry white beans(soaked overnight or use pre-cooked beans)
- 300 g Andorran botifarra sausage(sliced into thick rounds)
- 3 tbsp Olive oil
- 1 large Onion(chopped)
- 4 cloves Garlic(minced)
- 400 g Tomatoes(chopped (canned or fresh))
- 750 ml Chicken or vegetable broth
- 1 tsp Paprika
- 1 leaf Bay leaf
- 1 tsp Salt(or to taste)
- 0.5 tsp Black pepper(freshly ground, or to taste)
- 2 tbsp Fresh parsley(chopped, for garnish)
👨🍳 Instructions
- 1
If using dry beans, cook them according to package directions until tender. Drain and set aside. If using pre-cooked beans, rinse and drain them.
- 2
Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes.
- 3
Add the minced garlic and paprika, and cook for another minute until fragrant.
- 4
Add the chopped tomatoes, bay leaf, salt, and pepper. Cook for 5 minutes, stirring occasionally.
- 5
Add the cooked white beans and the sliced botifarra sausage to the pot. Pour in the broth.
- 6
Bring the stew to a simmer, then reduce the heat to low, cover, and cook for at least 1 hour, or until the beans are very tender and the flavors have melded. Stir occasionally.
- 7
Remove the bay leaf. Taste and adjust seasoning if necessary.
- 8
Serve hot, garnished with fresh chopped parsley. This stew is excellent on its own or with crusty bread.
💡 Pro Tips
- ✓Botifarra sausage is a traditional Catalan pork sausage. If unavailable, a good quality pork sausage can be substituted.
- ✓For a spicier version, add a pinch of red pepper flakes with the paprika.
- ✓This stew can be made ahead of time and reheats well, often tasting even better the next day.
🔄 Variations
- Add some diced carrots or celery along with the onion for extra vegetables.
- A splash of red wine can be added with the broth for deeper flavor.