White bean purée, Chinese cabbage and fennel thyme sausage

Name: white bean purée, Chinese cabbage and fennel thyme sausage
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 2 toe garlic; 4 shallot; 4 el traditional olive oil; 4 fennel thyme sausage at room temperature; 2 tl fennel seed; 600 g Chinese coal; 800 g cannellini canned beans; 550 ml water

Fennel thyme sausage with white-bean puree and Chinese cabbage.

Ingredients

Kitchen Stuff

1 aluminium foil
1 puree tamper

Directions

Slice the garlic. Halve the shallots and cut lengthwise into strips.
Heat the oil in a frying pan and fry the sausages over low heat in 15 min. Around golden brown and done.
Remove the sausages from the pan and keep warm under aluminum foil. Keep the shortening.
In the meantime, heat the oil in a frying pan and fry the shallot, fennel seed and half of the garlic for 5 minutes on low heat.
Meanwhile cut the Chinese cabbages into thin strips. Add and cook for 8 minutes on medium heat. Change regularly.
Meanwhile, let the beans drain and put in a colander, rinse under cold running water and do with the rest of the garlic and the water in a pan.
Heat the bean mixture 8 minutes on medium heat. Drain in a colander, but collect the cooking liquid.
Put the beans back in the pan, add the oil, 4 per 4 people, 25 ml of cooking liquid and the shortening of the sausages and stamp with the puree mash to puree.
Add some cooking liquid if the puree is too thick. Season with pepper and salt. Serve with the Chinese cabbages and the sausage.