Butifarra amb mongetes
Barcelona, Spain
Butifarra amb mongetes pairs grilled Catalan pork sausage with white beans warmed in the sausage’s cooking juices. The plate is hearty but not complicated: peppery sausage, creamy beans and enough olive oil or pan flavor to bind them.
Why locals eat it
The combination reflects rural Catalan cooking, where preserved pork and beans provided a dependable, filling meal. In Barcelona it appears as a traditional plate in restaurants and neighborhood eateries, connecting city dining with the cuisine of the surrounding countryside.
Local tip
Ask whether the beans are simply warmed or cooked with extra pork and garlic. Share it with a sharp salad if you want to balance the richness.
Typically made with
Butifarra sausage, White beans, Garlic, Parsley, Olive oil, Pork fat. Recipes vary — always check with the vendor if you have allergies.