450 gm white haricot beans (soak overnight), bring to the boil in a pot of water and set aside
2 tbsp olive oil
50g butter (or coconut/olive oil as a vegan option)
200g thick cut bacon (or facon for a vegan option)
400 g Vegan sausage or pork sausage
2 onions diced, finely
2 cloves garlic crushed
2 carrots diced
2 celery diced
2 ltr chicken or vegetable stock
200 mls white wine
1 bay leaf
Bunch Parsley, roughly chopped
½ whole Baby cabbage – diced, 2 cm
½ fennel bulb – diced 2cm
In a large pot, melt butter and add the oil over a medium heat
Add the garlic, onions and Smokey bacon/facon and sweat for 5 minutes until the garlic and onion are soft.
Add the sausage and stir, the sausage may fall apart if it is soft, but no matter it will all taste good.
Add the carrot and celery, and bay leaf.
Add the wine, butter (if non vegan) and stock and simmer for 5 minutes add the beans (strained) and the cabbage and fennel
Simmer for 30 to 40 minutes until the beans are cooked
Season with salt and pepper and add chopped parsley