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Bangers and Butter Beans with Jammy Onions and Dill Pistou

Bangers and Butter Beans with Jammy Onions and Dill Pistou

These Bangers and Butter Beans feature seared sausages simmered in a sea of butter beans and jammy onions topped with a vibrant dill pistou.
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Prep Time 30 minutes
Cook Time 1 hour 20 minutes
Servings: 4
Course: Main Course
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 6 sausages** I used British bangers
  • 6-7 yellow onion sliced into half-moons
  • 1 tsp fennel seeds
  • 1 tsp crushed red pepper flakes
  • 2 (540 ml, 18 fl oz) cans butter beans or lima beans*** drained and rinsed
  • 1 tbsp tomato paste heaping
  • ⅓ cup dry vermouth****
  • 1 cup water *****
  • 1 batch Dill Pistou see below
Dill Pistou
  • 1½ cups fresh dill ends trimmed, tightly packed
  • 3 cloves garlic peeled
  • ½ tsp salt
  • ½ lemon juiced
  • ¼ cup olive oil
  • ½ cup Parmigiano Reggiano shredded

Equipment

  • 1 Large Cast Iron Skillet
  • 1 Food Processor

Method
 

  1. Heat olive oil in a large cast iron skillet. Once the oil is shimmering, add the sausages and sear them on both sides. Transfer the sausages to a plate and set them aside.
  2. Reduce the heat to low and add the fennel seed and the crushed red pepper flakes. Sauté until fragrant. About 30 seconds. Add the onions and toss to coat in the oil and sausage fat. Add a generous sprinkling of salt. Cover and let caramelize for an hour, stirring occasionally, or until the onions are golden and fall-apart buttery.
  3. While the onions are caramelizing, make the pistou. Place the dill, garlic, salt, and lemon juice in a large food processor. Turn the food processor on and stream in the olive oil. Blitz until relatively smooth, a few chunks are okay.
  4. Transfer the pistou to a bowl and add Parmigiano Reggiano. Stir to combine. Chill until ready to serve.
  5. Back to the onions. Stir tomato paste into the onions and add the dry vermouth. Simmer until the vermouth is mostly absorbed. Add the beans and water and return the sausages to the skillet. Bring everything up to a boil and reduce to a simmer. Simmer for 15 minutes, turning the sausages once.
  6. Spoon the beans onto plates and top with one or two sausages. Drizzle with the dill pistou and garnish with additional crushed red pepper flakes and fresh sprigs of dill. Serve immediately.

Notes

** You can use any variety of sausage you wish. 
*** Lima beans and butter beans are the same thing. 
**** You can also use sherry or white wine. You can also omit it completely. 
***** You can also use chicken or beef stock. Make sure it's low-sodium.