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Sides | |
| 3 Tbsp olive oil 12 oz sweet fennel sausage, sliced and roasted 1 bulb fennel, diced 5 cloves garlic minced 2 shallots minced 1 15 oz can cannelini beans drained 1 15 oz can butter beans drained 1 15 oz can pinto beans drained 2 Tbsps chopped parsley 1/2 cup chicken broth juice 2 lemons 3 Tbsps butter salt/pepper 4 oz baby arugula | |
| In a sauce pan, heat olive oil. Add sausage and sear for about 3 minutes (flipping occassionally). Add fennel, garlic, shallots and saute 1-2 minutes. Add beans, parsley, chicken broth and optionally some white wine. Cook a few minutes, salt/pepper and serve over arugula. | |
Unrated | |
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