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1
If using dried beans, cover them by at least 2 inches with cold water and let soak for at least 8 hours or overnight.
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2
Drain the beans, put them in a medium pot, and cover by 2 inches with cold water.
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3
Bring to a boil over high heat.
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4
Add 1 tablespoon salt, lower the heat to medium, cover the pot, and cook until tender, about 1 hour.
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5
Drain well if needed.
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6
If using canned beans, drain them, rinse well in cold water, and drain again.
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7
Heat a grill pan or saute pan over high heat.
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8
Brush the sausage with 2 tablespoons of the canola oil and grill or saute until golden brown on both sides and just cooked through, about 3 minutes per side.
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9
Transfer to a plate lined with paper towels.
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10
Heat the remaining 2 tablespoons canola oil in a large saute pan over medium heat, add the shallots and garlic, and cook until soft, about 3 minutes.
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11
Add the red pepper and cook for 1 minute.
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12
Put the beans in a large bowl and add the shallot mixture, vinegar, olive oil, 1/4 cup of the parsley, 2 tablespoons of the mint, and the honey.
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13
Season with salt and pepper and stir gently to combine.
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14
Divide the beans among 4 large dinner plates and top with the sausages.
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15
Drizzle with some of the Zinfandel glaze and garnish with the remaining 1 tablespoon chopped parsley and 1 tablespoon chopped mint
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16
Put the wine in a medium nonreactive saucepan over high heat, bring to a boil, and cook, stirring occasionally, until thickened and reduced to about 1/2 cup, about 30 minutes.
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17
Remove from the heat, stir in the honey, and let cool slightly.
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18
Whisk in the oil and season with salt and pepper.
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19
Keep warm.
