Here is a recipe that is so simple but packs a big punch.  To me fresh beans in the summer are wonderful.  The broth of the bean can add so much flavor to a dish.  In this case I had two different beans but cooked in the same way each with a slightly different flavor profile.  Instead of adding the usual bacon to the beans I decided to make a sauce out of lamb merguez.  This was a dish I serve in a 6 course dinner this summer who Frans Drescher and few other friends.   This was  one that I thought was really fun but delicious.  Here is the recipe I hope you enjoy it!

Beans with Merguez 

1 1/2 cup of fresh white Italian bean
5 cups of water
1 onion charred
1 sprig of thyme and bay leaf
2 garlic cloves
2 tsp of salt 

1 1/2 cup of fresh cranberry beans
5 cups of water
1 onion charred
1 sprig of thyme and bay leaf
2 garlic cloves
2 tsp of salt 

1 lb of lamb merguez
1 roasted red pepper
1 cup of aioli or mayo
Sirracha to taste (for more spice)

1 large leek small diced
2 tbsp of butter
2 tbsp of olive oil
1/2 tsp of salt 

chives to garnish

For the Beans,

In two separate pots place one bean with all of its ingredients and the other beans and its ingredients and place on top of the stove on medium high heat. Bring to a boil and then turn down to a light simmer and cover.  Cook for 20-25 or so minutes until the beans are tender and cook through. Set aside to cool. 

For the Merguez aioli,

In a small saute pan add merguez sausage without its casing and red pepper.  Cook for 10 minutes until sausage is cooked (if you feel like the merguez doesn't have enough spice you can add a little berber spice or harrisa to the pan.  Once completely cooked turn off the heat.  In a vita mix add mayo and 1 cup of the meat and pepper mixture.  Puree until smooth.  if you have a lot of fat from rendering the meat pour that into aioli as well.  Add a touch of sirracha if a little more spice is needed.  Season with salt and pour into a squirt bottle and set aside.  

To finish,

In a saute pan add olive oil, butter, leeks, and some salt.  Cook for 5 minutes without browning until the leeks become tender.  Then add a cup of each bean and a little of its cooking liquid to the leeks.  Cook for 2-3 minutes to make sure the beans are hot and the leeks are tender.  Adjust seasoning if need be.  Then spoon in the bean mixture into a bowl.  Take the aioli and drizzle around and on top of the beans.  Finish with chives, serve and and enjoy!

 

 

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