Compliments of Amylu, Creator of Sausages by Amylu
Product used in this recipe:
INGREDIENTS:
| 1 lb. | Dried, small white beans, soaked overnight in cold water |
| 6 cups | Chicken stock |
| 3 | Carrots, peeled & diced finely |
2
| Bay leaves |
2
| Garlic cloves, minced |
| 2 Tbsp. | Dijon mustard |
| 1⁄3 cup | Fresh lemon juice |
| 3⁄4 cup | Olive oil |
1 med.
| Red onion, chopped |
| 12 oz. | Montrachet goat cheese, crumbled |
1/2 cup
| Pine nuts, toasted |
| 1 bunch | Parsley, chopped |
| | Saslt & pepper to taste |
8 links
| Sausages by Amylu Andouille Chicken Sausage, grilled |
| | French baguettes |
DIRECTIONS:
- Combine beans, chicken stock, carrots and bay leaves in large saucepan.
- Heat to boiling; skim off foam.
- Reduce heat; simmer uncovered until beans are tender, approximately 25-30 minutes.
- Mix garlic, mustard & lemon juice in small bowl.
- Whisk in olive oil; season to taste with salt & pepper.
- Toss warm beans with garlic-mustard dressing in large bowl.
- Add red onion, goat cheese, pine nuts & parsley; toss to combine well.
- Grill Sausages by Amylu Andouille Chicken Sausage, turning frequently, until just browned; remember Sausages by Amylu are already fully cooked.
- Serve in sliced baguette bread, with White Bean & Goat Cheese Salad on the side.
