Butifarra stuffed Peppers with White Bean Puree

White Beans and Sauce

• ingredients

1. method

Sausage and Peppers

• 1/2 pound ground fatty pork
• salt
• black pepper
• thyme
• nutmeg
• cumin
• white wine
• baby red/yellow sweet peppers

1. Add spices and a splash of white wine to the pork. Mix, and test by frying in a bit of oil. Correct spices. Cover and refrigerate for several hours.
2. Trim, core, and seed the peppers.
3. Cook the loose sausage until starting to brown. Remove and let cool. Reserve the pan fond for the sauce.
4. Stuff the peppers with the sausage. Cook on a grill pan, covered with a bowl, until seared and softened.
5. Assemble by putting down bean puree, with stuffed pepper on top, a bean fritter, and the sauce.