White Bean & Sausage Recipes - Catalan Butifarra | CulinaryCreationss

Name: White Bean & Sausage Recipes - Catalan Butifarra | CulinaryCreationss
Ingredients: Sausage & Beans; 1 pound (about 450g) white beans, dried and soaked overnight (or quick-soaked), or 2 (15-ounce) cans cooked white beans (rinsed and drained, yielding about 3 cups cooked); 3 tablespoons extra-virgin olive oil, divided (plus more for finishing); 4-6 cloves garlic, minced (about 2 tablespoons); 1 medium onion or 2 shallots, finely diced; 1 bay leaf; 1 sprig fresh thyme (or 1/2 teaspoon dried thyme); 1/4 cup fresh parsley, chopped (plus more for garnish); 1/2 lemon (zest and 1-2 tablespoons juice, for brightening the beans); Salt and freshly ground black pepper to taste; Optional but Traditional Extras; 1-2 ounces (about 30-60g) smoked bacon, lardo, or pancetta, finely diced (for richer bean flavor); 1/4 cup dry white wine or low-sodium chicken/vegetable stock (for deglazing); Simple allioli or garlicky mayonnaise, to serve on the side (a simple mix of mayo, minced garlic, and a squeeze of lemon juice); Ingredient Notes (Short Bullets); Best Bean Types: Cannellini beans are excellent for their creamy texture. Great Northern or navy beans also work well. Avoid beans that are too starchy or fall apart easily.; Fat Options: Adding a small amount of bacon, lardo, or pancetta at the beginning adds a wonderful depth of smoky, savory flavor to the beans. For a lighter dish, simply omit it and use only olive oil.

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Discover savory `recipes using white beans` and sausage! This Catalan classic is easy, packed with flavor, and perfect for any dinner. Get the recipe!

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Ingredients

Sausage & Beans
1 pound (about 450g) white beans, dried and soaked overnight (or quick-soaked), or 2 (15-ounce) cans cooked white beans (rinsed and drained, yielding about 3 cups cooked)
3 tablespoons extra-virgin olive oil, divided (plus more for finishing)
4-6 cloves garlic, minced (about 2 tablespoons)
1 medium onion or 2 shallots, finely diced
1 bay leaf
1 sprig fresh thyme (or 1/2 teaspoon dried thyme)
1/4 cup fresh parsley, chopped (plus more for garnish)
1/2 lemon (zest and 1-2 tablespoons juice, for brightening the beans)
Salt and freshly ground black pepper to taste
Optional but Traditional Extras
1-2 ounces (about 30-60g) smoked bacon, lardo, or pancetta, finely diced (for richer bean flavor)
1/4 cup dry white wine or low-sodium chicken/vegetable stock (for deglazing)
Simple allioli or garlicky mayonnaise, to serve on the side (a simple mix of mayo, minced garlic, and a squeeze of lemon juice)
Ingredient Notes (Short Bullets)
Best Bean Types: Cannellini beans are excellent for their creamy texture. Great Northern or navy beans also work well. Avoid beans that are too starchy or fall apart easily.
Fat Options: Adding a small amount of bacon, lardo, or pancetta at the beginning adds a wonderful depth of smoky, savory flavor to the beans. For a lighter dish, simply omit it and use only olive oil.