Name: Santa Pau beans with botifarra del perol
Prep time: 5 min
Cook time: 12 min
Total time: 17 min
Ingredients: 800 g Santa Pau beans, already cooked and thoroughly drained; 400 g cooked botifarra del perol pork sausage, casing removed; 15 g olive oil, suggested amount for the pan

The recipe

Santa Pau beans with botifarra del perol

Recipe by Bernie Torras

0.0 from 0 votes

Course: Main courseCuisine: CatalanDifficulty: Easy

Servings

servings

Preparation (approx.)

minutes

Cooking (approx.)

minutes

Calories (approx.)

420

kcal/serving

Total time (approx.)

minutes

Tender Santa Pau beans, crumbled botifarra del perol and a little olive oil. Three ingredients make a Catalan dish that comes together in a frying pan and can be served as small timbales. Start with beans that are already cooked.

Modo cocción

Mantén encendida la pantalla de tu dispositivo mientras cocinas

Ingredients

800 g Santa Pau beans, already cooked and thoroughly drained
400 g cooked botifarra del perol pork sausage, casing removed
15 g olive oil, suggested amount for the pan

Method

Drain the cooked beans gently and weigh out 800 g. They should be tender but still hold their shape. Drain jarred or canned beans thoroughly; the timing for this recipe starts with cooked beans, not dried beans.
Remove the casing from the botifarra del perol and weigh out 400 g of the edible sausage. Cut it into pieces to make it easier to crumble. Use botifarra del perol that is already cooked.
Heat the olive oil in a wide frying pan over medium-low heat. Add the sausage and warm it gently, breaking it into small pieces with a spatula, for about 5–6 minutes. Do not let it burn.
Add the beans and cook together for 5–6 minutes, until thoroughly hot. Fold gently with the spatula or shake the pan carefully so the beans do not break up too much.
Divide into six portions. To follow the original presentation, place a cooking ring on a plate, fill it without crushing the beans, then lift it off carefully. You can also serve straight from the pan.
Serve immediately. The sausage already contains salt: taste before considering any extra. The base recipe and its nutrition calculation contain no added salt.

Notes

Yield: six servings, each one sixth of the recipe. The final cooked weight has not been measured.
The 800 g refers to cooked, drained beans. The scan does not explicitly say ‘cooked’, but its final 5–6-minute sauté assumes that they are already tender. This clarification is consistent with the preparation published by the Fesols de Santa Pau PDO.
The source lists olive oil without a quantity. The 15 g is a practical suggestion for the whole pan and the assumption used for nutrition; adjust only as needed for your pan and the fat released by the sausage. The base recipe contains no added garlic, onion or garnish.
Estimated time: 5 minutes preparation and 12 minutes cooking, about 17 minutes in total. Soaking and cooking dried beans are not included. Use cooked botifarra del perol; raw fresh sausage requires a different preparation.
Estimated nutrition per serving: about 420 kcal. Calculated with 800 g unsalted cooked white beans from USDA SR28 as a proxy for Santa Pau beans, 400 g botifarra del perol using the N. Vicens label, and 15 g olive oil, counting all the fat in the pan. Sausage brands can change the values substantially.
Total carbohydrate includes fibre. Estimated sodium is 488 mg per serving, equivalent to about 1.22 g salt, with no extra salt added. Salted canned beans may increase this. The menu and drinks are excluded; cholesterol is not reported because sufficient data is unavailable.
Allergens: plain beans and olive oil do not themselves contain the allergens that require declaration. Always check the sausage ingredients and trace warnings, which vary by manufacturer. This recipe is not an allergen-free guarantee.
Our cooking soundtrack is Puchero MIX Cat from our Spotify profile, featuring Sopa de Cabra, Manel, Els Pets and other artists to accompany the dish’s Catalan character.
The image is an AI-generated illustration of the dish.

Equipment

Wide frying pan
Spatula
Colander and kitchen scales
Knife and chopping board
Cooking ring, optional

Estimated nutrition per serving

Calories: 420kcal
Fat: 20.3g
Saturated Fat: 6.1g
Sodium: 488mg
Carbohydrates: 33.5g
Fiber: 8.4g
Sugar: 0.5g
Protein: 27.0g

Have you made this recipe? I want to see it!

Tag @pucheromix on Instagram with the hashtag #mipuchero

Key points of the recipe

Weigh the beans after cooking and draining: 800 g dried beans would produce a different quantity of food.
Remove the sausage casing and crumble the cooked botifarra del perol over gentle heat before adding the beans.
Mix gently during the final 5–6 minutes to keep the beans intact.
Plate without packing too tightly and serve hot; a cooking ring is optional.

Pairing with wine

Try a young, fruity Garnacha red with gentle tannins, served at about 14–16 °C. Its freshness complements the sausage’s richness while allowing the mild beans to come through. This is an editorial pairing suggestion; Segura Viudas lists botifarra sausages among the pairings for its Garnatxa.

Beer pairing

A Vienna-style lager at about 7–10 °C offers toasted malt, carbonation and moderate bitterness. We suggest these flavours alongside the sautéed sausage and creamy beans; CraftBeer.com describes the style as a match for grilled meats and vegetables.

Complete menu for this Santa Pau beans with botifarra del perol recipe

The beans and sausage are the main course. Start with a fresh salad and finish with a small glass of mousse, keeping the starter and dessert portions modest.

Starter: Kachumber Salad. A small portion of Kachumber salad; omit the optional chilli for this menu and keep the fresh contrast of the vegetables.
Main: Santa Pau beans with botifarra del perol. One sixth of the beans and sausage, shaped into a timbale or served straight from the pan.
Dessert: Strawberry mousse with Greek yogurt. A small glass of strawberry mousse with Greek yogurt, made ahead and served well chilled.

Wine with the full menu: a chilled dry Garnacha rosé for the salad and beans. Fruit and moderate acidity can bridge both dishes without bringing a tannic red to the salad. Switch to a chilled sweet Moscato d’Asti with the mousse. This is a two-wine suggestion; the dessert wine’s sweetness should suit the mousse.

Beer with the full menu: Vienna lager with the salad without chilli and with the beans. For the mousse, serve a small amount of red-fruit beer with enough sweetness and little bitterness. The second choice is intended to echo the strawberry and does not mean just any sour fruit beer. These are pairing suggestions to adapt to the specific beer.

Menu allergens: the mousse contains milk. Check the salad’s poppadums, which may contain gluten or other allergens depending on their ingredients, and the sausage label. The optional yogurt addition to the salad is not assumed. Wine may contain sulphites and conventional beer contains gluten. The other courses and drinks are excluded from the main dish’s nutrition.

Typical allergens

Good thing it’s allergen-free!

* In Puchero MIX we inform you about the most typical allergens in this dish. However, we recommend that you ask all diners if they have any specific food allergies. In addition, we recommend checking the labels of all individual ingredients to ensure that they do not contain traces of other allergens, as conditions may vary by producer or manufacturer.

Other recipes with

Aceite de oliva, Butifarra del perol, Judías de Santa Pau

Other recipes that pair with

Garnacha

Vienna Lager

Bernie Torras

Una vez fui cocinero, y entre fogones aprendí que la cocina no solo se trata de recetas, sino de historias. Con años de experiencia en escuelas de prestigio y más de una quemadura en varios restaurantes, hoy traduzco todo ese sabor a palabras. Porque cocinar es algo más que mezclar ingredientes; es crear momentos y recuerdos para tu mesa, con pasión y precisión, como una buena receta.

Share this recipe