Name: Empedrat Català
Prep time: 30 min
Cook time: 10 min
Total time: 1 h 40 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 250g desalted salt cod, skin and bones removed; 500g cooked white beans, preferably mongetes del ganxet or cannellini, drained; 250g ripe tomatoes, diced; 120g red bell pepper, diced small; 80g green bell pepper, diced small; 80g sweet onion or spring onion, finely diced; 80g black olives, preferably arbequina or Aragón olives; 2 large eggs; 75ml extra virgin olive oil; 2 tablespoons vinagre de Jerez or good white wine vinegar; 1 tablespoon chopped flat-leaf parsley; Fine sea salt, only if needed; Black pepper, to taste

Question 1

What is empedrat català?

Accepted Answer

Empedrat català is a cold Catalan white bean and salt cod salad made with tomatoes, red and green peppers, onion, black olives, olive oil, vinegar, parsley, and boiled eggs. The salad rests in the refrigerator so the beans absorb the oil and vinegar and the shredded cod softens.

Question 2

How do I know if salt cod is desalted enough for empedrat?

Accepted Answer

Taste a small shred of desalted salt cod before mixing the empedrat. The cod should taste clean and seasoned, not sharply salty. If the salt still bites hard, soak the cod in cold water for another 2 to 4 hours, changing the water once.

Question 3

What beans are best for empedrat català?

Accepted Answer

Mongetes del ganxet are the best beans for empedrat català because they are Catalonia's thin-skinned, creamy white beans. Cannellini beans are the best substitute because they hold their shape in the salad while still absorbing the olive oil, vinegar, tomato juice, and salt cod flavor.

Question 4

How long should empedrat rest before serving?

Accepted Answer

Rest empedrat in the refrigerator for at least 1 hour before serving. The salad is best made 1 to 4 hours ahead because the white beans take in the dressing and the salt cod softens into the olive oil. Let it sit 10 minutes before serving.

Question 5

What can I use instead of salt cod in empedrat?

Accepted Answer

Use bonito del norte in olive oil when salt cod is not available. Drain it gently and fold it through the white beans with the tomatoes, peppers, onion, olives, olive oil, and vinegar. The dish becomes a white bean and bonito salad rather than empedrat de bacallà.

Question 6

How do I store leftover empedrat català?

Accepted Answer

Store leftover empedrat català covered in the refrigerator for up to 2 days. Keep boiled egg quarters separate when possible so the yolks stay clean. Before eating, let the salad sit out for 10 to 15 minutes and refresh dry beans with a small thread of olive oil.

Culinary Explorer

Empedrat Català

Ingredients

desalted salt cod

cooked white beans, preferably mongetes del ganxet or cannellini

ripe tomatoes

Where cooking meets culture.

Ingredient	Quantity
desalted salt codskin and bones removed, shredded by hand	250g
cooked white beans, preferably mongetes del ganxet or cannellinidrained and rinsed gently	500g
ripe tomatoesdiced	250g