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Bring beans and water to boiling in a medium sauce pan. Boil briskly for 2 minute then remove from heat. Let stand, covered 1 hours. In a 5-6 quart kettle melt butter over medium heat. Cook onion, leek, celery and carrots, stirring until onion is soft. Mix in parsley, broth, beans and their liquid potatoes and thyme. Bring to boiling. Cover, reduce heat, and simmer until beans are tender, about 2 1/2 hours. Add sausage slices. Cover and simmer 20 minute. Taste, and add salt if needed.
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Earthy sage — brown butter, sausage, Thanksgiving stuffing
Sausage stuffer for charcuterie, forcemeat preparations
Adjustable stand — hold cookbook or tablet at eye level while cooking
Professional-grade blender — silky purees, hot soups, nut butters
Premium German stovetop pressure cooker — spring-valve precision