Beans with Sausage (Alubias with Crispy Morcilla) Recipe from InterMarche Universel

Beans with Sausage (Alubias with Crispy Morcilla) Recipe

Servings: 4


  • 350ml vegetable stock
  • 300g firm potatoes, peeled and cut into 2.5cm dice
  • 1 medium carrot, peeled and finely diced
  • 2 dried Choricero peppers, stems and seeds removed and cut in 2-3cm "squares"
  • 2 dried Guindilla peppers, stems and seeds removed and cut in 1cm "squares"
  • 6 cloves garlic, peeled and cut in half lengthways
  • 1 tsp Catalan oregano
  • 1/2 tsp ground cumin
  • 200g baby spinach
  • 1 jar Navarrico alubias haricot beans, rinsed and drained
  • 1 tbsp Brindisa Arbequina olive oil
  • 1 pack Brindisa Morcilla, cut into 1cm slices
  •   pimentón dulce (mild smoked paprika)


  1. In a casserole dish bring the stock to a simmer
  2. Add the potatoes, carrot, peppers, garlic, oregano and cumin, cover and simmer until the potatoes are tender - approx. 20 minutes
  3. Stir in the spinach half at a time until wilted, then add the haricots; simmer for a further 5 minutes
  4. Meanwhile heat the olive oil in a frying pan over a medium-high heat; fry the morcilla slices until crispy (and crumbly) – there will be spattering
  5. Fold the crispy morcilla to the beans; check for seasoning
  6. Serve in bowls, garnished with the pimentón

Vegetable broth



Red chili peppers

Green chiles



Ground cumin

Baby spinach leaves

White kidney beans

Olive oil



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