1. Place fine herbs, bay leaves, juniper berries and black peppercorns in cheesecloth and tie with string. 2. In a large braising pan melt butter, add Portugese sausage, Maui onions and saute' sausage until brown. Add fine herbs, season with sea salt and black pepper. Add garlic and saute' about a minute. 3. Add 1/2 cup Riesling Wine and reduce by one-half. 4. Add vegetable stock, green beans, potatoes and wine. Bring to a full boil and reduce to a slow simmer covered. Braise 45-minutes to 1 hour or until beans and potatoes are tender. 5. Season to taste with fine sea salt and fresh ground black pepper. 6. Serve in warm bowls. 7. Garnish with chopped Fresh Chopped Parsley. 8. *Chef's Note: Riesling Wine from Bay Bridge Vineyard 2009. ---------------------------------------------------------------------------
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