A fresh pork sausage, grilled or fried, with white beans warmed through in the same pan with garlic and parsley.
What makes it botifarra amb mongetes
A fresh, uncured pork botifarra.
Cooked white beans, turned in the sausage fat.
Garlic and parsley, and often allioli on the side.
Where it comes from
Botifarra is Catalonia's everyday sausage — coarse, fresh pork seasoned with salt and pepper — and it's on the grill at every country feast. The beans, mongetes, are the small white kind grown across Catalonia; those of the Vallès, north of Barcelona, are among the best known.
It's plain, cheap food, on the set lunch menus of workers' restaurants and at home, and needs little more than a good sausage and beans already cooked.
How it varies
Botifarra negra
The black version, made with blood, cooked the same way.