Lamb Sausage with Flageolet Beans & Chard

I was planning on making a cheese souffle today for French Fridays with Dorie this week but I am still under the weather with my first cold of the winter season.  I guess I shouldn't complain but being sick has really cramped my style these past few days.  It hasn't kept me off Pinterest, Facebook or from reading my favorite blogs but it has definitely slowed me down in the kitchen.  I did load the dish washer and take out the trash so I must be feeling better but still not up for beating egg whites, maybe tomorrow!  Last week I went to The Oxbow Public Market in Napa where I picked up fresh lamb sausage at Fatted Calf Charcuterie as well as a bag of Rancho Gordo flageolet heirloom beans.  I made and served up a bean stew which turned out pretty good with my Oxbow Public Market finds, so this may be my cheese souffle for French Fridays.

Ingredients and Directions for Lamb Sausage with Flageolet Beans & Chard
Adapted from Heirloom Beans by Steve Sando

1/2 pound flageolet heirloom beans, soaked (see note)
4 links fresh lamb sausage
1 teaspoon olive oil
1/2 medium yellow onion, chopped
1 stalk celery, chopped
1 carrot, peeled and chopped
1 clove garlic, minced
1 teaspoon coriander seeds, toasted and ground
1 teaspoon cumin seeds, toasted and ground
Sea salt
Bunch chard, chopped
1 cup chopped fresh flat leaf parsley
2 teaspoon grated lemon zest
1 tablespoon fresh lemon juice
1 tablespoon harissa paste
1/3 cup chopped pistachio nuts, for garnish
1 tablespoon honey, for garnish

Note on soaking the beans:  First thing in the morning on the day you plan to cook the beans, rinse in cool water, removing any bits of debris, and cover with 1 inch cool water in their cooking pan (I use my dutch oven).

Bring the beans and their soaking water to a boil.

In a heavy skillet warm the olive oil over a medium high heat.  Cook the sausages, turning until browned on all sides, about 5-7 minutes.  Remove sausages and set aside to drain on paper towels.  Pour off most of the fat from the skillet and add the onion, celery, carrot and garlic, saute until the veggies are soft, about 10 minutes, add to the beans.  Partially cover the pot and simmer until beans begin to soften, about one hour (add more water if needed so the beans remain covered as they cook), season with at least 1 teaspoon sea salt and continue cooking for about 30 more minutes, until beans are soft.  Add the chard to the beans and cook until tender.  Gently reheat the sausages and slice right before serving.  Remove the beans from the heat and stir in the parsley, lemon zest and juice, and harissa paste.  Season with salt and pepper to taste.  Serve the beans in bowls with the sliced sausages on top.  Garnish with chopped pistachio nuts and drizzled honey.

Serves 4