Metts with White Beans
- 1 lb. package Blue Grass Mettwurst
- 2 cans white beans
- 6 green onions with green part
- 1/4 cup olive oil
- 1 cup chopped parsley
- Salt and pepper to taste
- 6 cloves garlic, chopped
- 1/2 cup white wine
- Water
Drain and rinse the beans. Trim the green onions and chop fine. Warm oil in a skillet. Add onions and cook for 1-2 minutes. Add 1/2 cup parsley, salt, pepper, garlic, beans and wine. Add water just to cover the beans. Simmer, stirring occasionally, for 10 – 15 minutes until water is reduced by half. Grill or broil the metts until heated through. Add to beans. Sprinkle with 1/2 cup parsley and serve.