Autumn Vegetable Saute With Sausage And Mint

Total Time: 1 hr 45 mins Preparation Time: 15 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 8
• 1/2 cup dried cannellini beans (3.5 ounces)
• 2 lbs fava beans, shelled and peeled
• 1 1/2 lbs small chanterelle mushrooms or 1 1/2 lbs button mushrooms, stems removed and reserved
• 1 bunch spearmint, 1/4 cup whole small leaves, 1/4 cup chopped leaves, stems reserved
• 2 large shallots, minced, skins reserved
• 1/4 cup extra virgin olive oil, plus
• 2 tablespoons extra virgin olive oil
• 1 lb fresh italian sausage, casings removed, meat formed into 1-inch balls
• 1/3 cup dry wine
• salt
• fresh ground pepper

Recipe

• 1 in a bowl, cover the cannellini beans with water and let soak overnight.
• 2 drain the beans and transfer to a medium saucepan. add 5 cups of water and bring to a boil.
• 3 simmer over low heat, stirring occasionally, until tender,.
• 4 about 1 hour. drain the beans in a colander set over a bowl; reserve the.
• 5 cooking water.
• 6 cook the fava beans in boiling salted water until tender, 3 to 5.
• 7 minutes.
• 8 drain the favas in a colander set over a medium saucepan. add the reserved.
• 9 cannellini bean cooking water to the fava water and stir in the mushroom.
• 10 stems, mint stems and shallot skins.
• 11 simmer over low heat until reduced to 2 cups, about 20 minutes; strain.
• 12 in a large skillet, heat 2 tablespoons of the olive oil. add the mushrooms and shallots and cook over moderate heat, stirring, until the mushrooms are.
• 13 lightly browned, about 5 minutes.
• 14 push the mushroom mixture to the side and add the sausage balls in an even layer.
• 15 cook until browned, about 3 minutes per side.
• 16 add the chopped mint and the wine and cook until the wine evaporates.
• 17 add the cannellini and fava beans and their cooking liquid.
• 18 cook over high heat until the liquid is reduced by half, about 10 minutes.
• 19 remove the skillet from the heat and let stand for 5 minutes. season.
• 20 with salt and pepper.
• 21 spoon the saute onto 8 plates and scatter the mint leaves over the top.
• 22 drizzle with the remaining 1/4 cup of olive oil and serve.