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Prep Time 10 minutes - Total Time 30 minutes - Serves 2

‘Butifarra con Mongetes’ Whenever I go to Spain there is a particular restaurant with a certain dish that I must consume every time, otherwise, my holiday is not complete and I won’t be happy. That dish is ‘butifarra con mongetes’ butifarra is a type of pork sausage that comes from the Catalonia region of Spain and mongetes are white beans. It’s a very rustic dish but very tasty and I always have it with a healthy dollop of aioli.

Because I have never been able to find butifarra in any of my local shop's ill use either a good quality Italian sausage or a nice smoky paprika one. Just get the best quality sausages you can.

(You will also find this recipe on page 38 of my book Richard’s Family Favourites click here)


  • 6 good quality sausages, Italian or smoky paprika ones.

  • 2 x 400g of cannellini beans.

  • 1 onion, cut in half and finely diced.

  • 3 garlic cloves, finely sliced.

  • 4 slices of Serrano ham, roughly chopped.

  • 3 sprigs of fresh rosemary, roughly chopped.

  • 1 small handful fresh parsley, roughly chopped.

  • 3 tbsps of extra-virgin olive oil.

  • 2 tbsps of red wine vinegar.


  1. In a large frying pan over a medium heat add a splash of oil and cook the sausages till cooked all the way through, around 10 minutes. Remove from the pan, place to one side and cover with foil to keep warm.

  2. You should be left in the pan with enough fat from the sausages to cook the onions but if not add a splash of oil. Add the onions, garlic, rosemary, season and fry over a low heat till they just start to go soft. Then add the Serrano ham and continue to fry for another couple of minutes so it starts to get crispy.

  3. Pour in both cans of the cannellini beans along with the can juices. Give everything a good mix, bring up to a boil then reduce and simmer for 5-7 minutes or till thicken slightly.

  4. When done, take off the heat and add the oil, vinegar, parsley and check for seasoning. Slice the sausages into bite-size pieces and return to the pan along with any juices.

  5. Serve with some nice rustic bread, some aioli and if you are a chilli freak like me some chilli flakes.


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