Beans with bacon and ragged sausage
Meats Legumes
- 800 g of boiled beans
- 4 butifarra de perol
- 4 strips of bacon cut into strips
- Extra virgin olive oil
- Salt
-
Preparation
Fry bacon in hot extra virgin olive oil.
When it is browned, add the open perol sausage from top to bottom to spread.
Add the well-drained beans and, over low heat, stir them until they brown a little.Variations:
You can accompany it with boiled potatoes. -
- Source: Corpus of Catalan Cuisine
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