The recipe loosely resembles a cassoulet but I am going to call it Beans and Franks.
3 slices bacon, chopped
4 Boudin Blanc sausages
1 carrot diced
1 celery stalk diced
2 leeks, diced
1 teaspoon minced fresh garlic
1 tablespoon dijion
1 tablespoon chicken better than bullion
½ cup dry white wine
4 cups cooked great northern or cannellini beans.
2 teaspoon kosher salt
½ teaspoon freshly ground pepper
2 tablespoons chopped fresh parsley
In a large pot or dutch oven, brown bacon and sausage over medium-high heat. Remove and add to a paper-towel lined plate, reserving the drippings in the pot. Add white wine, scraping the bits from the bottom of the pot with a wooden spoon as you stir. Add the diced vegetables, salt, pepper and garlic to the pot. Cook, stirring frequently, until tender, about 6-8 minutes.
Puree one cup of the beans in a food processer or blender with better than bouillion, mustard and some bean water.
Stir in the beans, bean puree, Reduce heat to low and simmer, stirring occasionally, for about 10 minutes. Return the sausage and the bacon to the pot. Cook and stir until heated through, about 3-5 more minutes. Remove from heat and add parsley.
