INGREDIENTS

• The Lottie (1 Pack)

Bean Puree:

• 2 tablespoons butter
• 2 tablespoons Extra Virgin Olive Oil (EVOO)
• 1 small onion, finely diced
• 2 garlic cloves, sliced
• 2-3 sprigs fresh thyme
• 1 sprig rosemary
• Two 15-ounce cans cannellini or navy beans, drained and thoroughly rinsed
• 2-3 cups chicken stock (enough to cover beans)
• Pinch of Aleppo pepper or cayenne pepper
• Salt to taste

Bean Salad:

• 1 can cannellini or navy beans, drained and rinsed
• ½ bunch of parsley, finely chopped
• ¼ cup red wine vinegar
• ⅓ cup Extra Virgin Olive Oil (EVOO)
• Zest of 1 lemon
• ½-1 teaspoon chile flakes, depending on spice tolerance
• Salt to taste

INSTRUCTIONS

Bean Puree

1. In a small saucepan, melt butter with olive oil over medium heat. Sauté the diced onion and sliced garlic cloves until soft and translucent.
2. Add the drained and rinsed beans, thyme sprigs, and rosemary sprig. Pour in enough chicken stock to cover the beans. Season with salt and a pinch of cayenne pepper.
3. Bring the mixture to a simmer and cook until the liquid has reduced by half.
4. Remove the thyme and rosemary sprigs. Blend the beans and remaining liquid until smooth. Adjust the consistency by adding more EVOO if needed, and season to taste with salt.

Bean Salad

1. In a bowl, combine the drained and rinsed beans, chopped parsley, red wine vinegar, EVOO, lemon zest, and chile flakes.
2. Season with salt to taste.
3. Let the bean salad marinate for 1-2 hours before serving for the best flavor.

Assembly

1. Cut The Lottie into 1-inch pieces, about 5 pieces per link.
2. Sear the bite-sized sausage pieces in a skillet until warmed through and nicely caramelized on all sides.
3. To assemble the dish: Spread the bean puree in a circle on each plate. Arrange the seared Lottie's sausages on top of the puree. Spoon the bean salad over the sausages. For extra richness, drizzle with your favorite EVOO.