Botifarras con judias blancas or in Catalan, Botifarra amb Mongetes is a delicious speciality of the region. Another dish that has it’s origins in peasant food. Cheap to make, full of protein and uses local ingredients to their full potential. I think that this is going to be a theme that I will explore more and more. I love the idea of using every ingredient to it’s full potential and minimising waste.
A few years ago I stayed with friends in New York City and the friend in question’s father was a cook that had been featured in magazines for his ability to get everything possible from an ingredient. Personally I think that doing this needs imagination, a deep understanding of the qualities of every part of an ingredient and a level of awareness of how important it is not to waste food. I’ll breathe now. Thanks again Sergio for another amazing dish.
- 4 botifarras or something similar
for the beans
- white beans
- 4 cloves of garlic finely chopped
- 1 botifarra
- bacon or pancetta
- olive oil
Heat a 4 tablespoons of olive oil. Fry the the garlic in olive oil on a fairly low heat, being careful not to burn it. Add the bacon or pancetta and pieces of sliced sausage.
Then add the beans and a pinch of salt and cook for about 30 minutes. Serve hot with the botifarra. Simply fry the botifarra in a small amount of olive oil. Sergio cooked them on a hot plate and they were delicious, so I guess that’s the way to go.