Butifarra con Mongetes
- Prep 45 min
- Total 12 hr 45 min
- Ingredientes 5
- Porciones 4
Con mi familia hace poco probamos un plato llamado butifarras con monguetes, una receta típica de Cataluña, España que se prepara con un embutido catalán y frijoles blancos. Como nos encantó el sabor, decidí imitar la receta en casa con lo ingredientes que encontré en el supermercado de mi zona. Si no consigues butifarra (un tipo de embutido español), lo puedes remplazar con chorizo de cerdo. Puedes asar, hornear o freir esta receta y servirla con mongetes o tus frijoles blancos favoritos.
por
Ericka Sanchez
Actualizada Sep 9, 2015
Ingredientes
- 2 tazas de frijoles blancos secos
- 1 cucharadita de sal
- 1 cucharada de aceite de oliva
- 2 butifarras de 5 lbs cada una (o chorizo de cerdo)
- 1/4 taza de perejil fresco, picado
Instrucciones
-
1Lava y deja los frijoles blancos en remojo toda la noche.
-
2Cuélalos. En una olla mediana, coloca los frijoles, la sal y agua suficiente para cubrirlos. Hierve a fuego medio-alto. Reduce el fuego y cocina a fuego lento por 45 minutos, o hasta que los frijoles estén tiernos. Cuela y esparce aceite de oliva encima. Mezcla bien y reserva.
-
3Asa las butifarras en una parrillita a fuego medio por 12 minutos de cada lado, o hasta que estén cocinadas por completo.
-
4Transfiere los frijoles blancos a un plato junto con las butifarras. Esparce perejil picado encima y sirve.
Consejos de expertos
-
consejo 1
Para una versión más suculenta, puedes agregar tiras de cerdo, pollo o bistec.
Información Nutricional
No hay información nutricional disponible para esta receta
Más acerca de esta receta
-
Con mi familia hace poco probamos un plato llamado butifarras con monguetes, una receta típica de Cataluña, España que se prepara con un embutido catalán y frijoles blancos. Como nos encantó el sabor, decidí imitar la receta en casa con lo ingredientes que encontré en el supermercado de mi zona. Si no consigues butifarra (un tipo de embutido español), lo puedes remplazar con chorizo de cerdo. Puedes asar, hornear o freir esta receta y servirla con mongetes o tus frijoles blancos favoritos.
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