-
1
In a bowl, cover the cannellini beans with water and let soak overnight.
-
2
Drain the beans and transfer to a medium saucepan.
-
3
Add 5 cups of water and bring to a boil.
-
4
Simmer over low heat, stirring occasionally, until tender, about 1 hour.
-
5
Drain the beans in a colander set over a bowl; reserve the cooking water.
-
6
Cook the fava beans in boiling salted water until tender, 3 to 5 minutes.
-
7
Drain the favas in a colander set over a medium saucepan.
-
8
Add the reserved cannellini bean cooking water to the fava water and stir in the mushroom stems, mint stems and shallot skins.
-
9
Simmer over low heat until reduced to 2 cups, about 20 minutes; strain.
-
10
In a large skillet, heat 2 tablespoons of the olive oil.
-
11
Add the mushrooms and shallots and cook over moderate heat, stirring, until the mushrooms are lightly browned, about 5 minutes.
-
12
Push the mushroom mixture to the side and add the sausage balls in an even layer.
-
13
Cook until browned, about 3 minutes per side.
-
14
Add the chopped mint and the wine and cook until the wine evaporates.
-
15
Add the cannellini and fava beans and their cooking liquid.
-
16
Cook over high heat until the liquid is reduced by half, about 10 minutes.
-
17
Remove the skillet from the heat and let stand for 5 minutes.
-
18
Season with salt and pepper.
-
19
Spoon the saute onto 8 plates and scatter the mint leaves over the top.
-
20
Drizzle with the remaining 1/4 cup of olive oil and serve.
