Miso Butter Beans and Wild Duck Sausage

I had to accept I couldn’t continue on with my daily dose of fries with mayo and a whisky for dinner. These miso butter beans made it possible for me to eat better and not miss the old days as much.

Note on sausages - use a fatty sausage that has a neutral spice. If your link of choice isn’t salty or doesn’t have a lot of fat in it, you might want to double the butter and chicken stock (instead of water) for more depth of flavour.

You can use any beans; I used canned butter beans because they come out soft and taste really creamy.

Serves 2 as part of a larger meal, but I inhaled the whole thing in one sitting. Consider doubling the recipe for a hearty quick dinner, with enough leftovers for lunch the next day.

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Miso Butter Beans and Wild Duck Sausage

Author: Jenny Ly

Prep time: 10 MinCook time: 20 MinTotal time: 30 Min

Ingredients

• 1/2 Wild duck and pork Toulouse sausage, about 3 ounces
• 1 tablespoon butter
• 3 stalks of green onion
• 14 ounce can of butter beans
• 3/4 cups of water
• 1/2 teaspoon white miso
• 2 teaspoon lemon juice
• Fresh white pepper to taste (or black pepper)

Instructions

1. Remove from casing and break into half-inch chunks.
2. Thinly since green onion, reserve some of the green pieces to garnish.
3. Gently drain and rise butter beans.
4. Mix lemon and miso together to form a paste
5. Add 1 tablespoon butter, 3 stalks of minced green onion, half a link of uncased sausage* into the pan. Cook until the green onion starts to slightly brown at the edges.
6. Add in 1 can of butter beans and 3/4 cups of water. Bring to boil, then simmer until broth turns cloudy and beans soften. Add more water if it’s too thick.
7. Gently stir in miso and lemon paste. Important to taste; depending on the sausage and miso paste, it could be too salty and needs more water. If you prefer a thicker consistency, mash a few of the butter beans.
8. Take off the heat, and generously grind fresh white pepper and fresh green onions on top and serve with crusty french bread.

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Special thanks to this amazing community!

Tiffany Badger at Silvercore, friend and mentor in the kitchen and bush for the generous gift of these wild duck and pork Toulouse sausages!

Bill, friend and retired Chef/Owner of my favourite watering-hole Notturno for running through the recipe with me before I started cooking and messed it up (I was down to my last sausage).

Erin Alderson at Naturally Ella for inspiring this dish and helping me eat more veggies (and less meat).

Happy Cooking!

Jenny Ly