Catalan cuisine is often thought of as Spanish, but the northern part of Catalonia is indeed French. This leads to an exciting mix of flavors in the local cuisine, as seen in this dish. The earthy meatballs and white beans are very French, but they’re simmered in a rich, spicy tomato sauce studded with green olives, for some big Spanish flavors. Other components make the sauce truly unique, including cinnamon and dried mushrooms. Note that it’s important to use dried mushrooms, not fresh ones, as they’ll impart so much more flavor.
This dish is usually prepared over two days, since the white beans have to soak overnight. Using dried beans is preferred as they absorb more flavors and have a better texture. But frankly, once in a while, I happily rely on canned beans. And the cooked meatballs in the sauce are freezer-friendly, so you can easily turn this rustic and comforting recipe into a quick midweek dinner if you wish.
SERVES 6 TO 8
4 cups (2 lb [900 g]) dried white beans, or 4 (28-oz [796-g]) cans of cooked white beans (drained)
2 tbsp (30 g) dehydrated mushrooms
For the Meatballs
2 slices stale bread
½ cup (125 ml) milk
1 lb (454 g) ground beef
⅔ lb (300 g) ground pork
½ lb (225 g) ground veal
3 large eggs
½ bunch of flat-leaf parsley, stemmed and chopped
2 cloves garlic, peeled and chopped
½ tsp salt
½ tsp fresh ground black pepper
3 tbsp (45 ml) extra-virgin olive oil
For the Sauce
½ onion (75 g), peeled and diced
1 large carrot (75 g), peeled and cubed in big chunks
1 tbsp (8 g) flour
1 (28-oz [796-g]) can of peeled tomatoes
1 tbsp (25 g) tomato paste
1 cup (250 ml) water
1 cinnamon stick
½ tsp red pepper flakes
½ tsp cayenne pepper
½ tsp salt
½ tsp fresh ground black pepper
3.5 oz (100 g) green olives, pitted
2 tbsp (30 ml) extra-virgin olive oil
Soak the dried beans in water overnight, if using, prior to making the recipe.
The day of, soak the dehydrated mushrooms in a bowl of warm water for 30 minutes. Drain and set aside.
To make the meatballs, soak the stale bread slices in the milk for 5 minutes and drain. In a large mixing bowl, combine the ground meats, bread, eggs, parsley, garlic, salt and ground pepper. Mix with your hands, and shape into small 1½-inch (3.8-cm) balls; keep your hands wet with cold water so they don’t stick. Line the balls up on a clean work surface, tray or parchment paper.
In a large stove-top Dutch oven or casserole dish over medium heat, heat the extra-virgin olive oil. Working in several batches, cook the meatballs 2 to 3 minutes on each side, until lightly browned. Set them aside in a large plate or bowl, covered with foil.
To make the sauce, in the Dutch oven or casserole dish, add the onion and carrot and cook over medium heat for 3 to 4 minutes, until glistening. Add the flour, and mix with a wooden spoon until dry. Roughly chop the peeled tomatoes and add them to the pan, along with the juice from the can. Add the mushrooms, tomato paste, water, cinnamon stick, red pepper flakes, cayenne pepper, salt, ground pepper, green olives and extra-virgin olive oil. Stir, bring to a simmer and add the meatballs and soaked white beans.
Simmer on low heat for about 30 minutes with the lid on, and 30 minutes with the lid off, until the sauce has thickened and the white beans are tender. Taste and adjust the seasonings, if needed. Discard the cinnamon stick, and serve hot.
NOTE: If using canned beans, only add them 10 minutes before the end of the cooking time.
