White Bean Sausages with Anchovy Mayonnaise

This is just crispy, crunchy, vegetable goodness, to be enjoyed with a glass of the Verget Macon Village Chardonnay.

Ingredients (served 4)

250g cannellini beans (Fresh or canned, allow longer cooking time if using fresh beans)
1 large shallot, peeled and finely chopped
2 cloves garlic, peeled and finely chopped
2 small red chillies, seeded and chopped
1 small free range egg
75g mature cheese (cheddar is fine) but you could use something stronger
a little flour and beaten egg
fine dry breadcrumbs for coating
Oil for frying
lemon wedges to serve

Method

If using fresh beans, soak them overnight covered in cold water. Pour off the water and cover with fresh water - pop on the heat and cook at a lively simmer for about 45 mins till soft but not squashy. They are done when you can crush them between your fingers. Drain thoroughly. If using canned, mash the beans or whizz them for a few seconds in a processor. Stir in the shallot/onion, garlic, chillies, egg and grated cheese, then season generously. Cool. The mixture should be a stiffish paste. Roll into thick, short sausages, flour hands whilst rolling. Drop into the beaten egg, then the crumbs and fry in hot oil till crisp, about 6 mins.

Mayo

4 large salted anchovy fillets
a large cup/200ml classic egg mayonnaise
2 cloves garlic, peeled and chopped finely
juice 1/2 lemon
1/2 teaspoon cayenne pepper

Eat hot with dollops of the anchovy and garlic mayonnaise and a wedge of lemon. Great as a canape, entree, or even the main course with a nice green leaf salad.