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James's Rabbit Sausage Over Stewed White Beans

1 x rabbit - (abt 2 1/2 lbs) deboned, and
    cut into 1" cubes
6 slc bacon
1/2 cup pecan pieces roughly chopped
1 tsp salt
1/2 tsp cayenne
1/2 tsp freshly-ground black pepper
1 tsp dried thyme
1/4 cup chopped green onions
1/4 cup chopped parsley
1 tbl Creole Seasoning see * Note
FOR THE BEANS
2 tbl olive oil
1 sm garlic cloves thinly sliced
1/4 cup chopped shallots
2 cup cooked cannellini beans
    Salt to taste
    Freshly-ground black pepper to taste
1 cup chiffonade fresh spinach
2 cup veal reduction
2 tsp fresh thyme leaves
1 tbl butter
    Parsley for garnish

 Method :
For the sausage: Mix all the ingredients in a large bowl. Grind the mixture in a meat grinder fitted with a 1/4-inch die or coarsely grind in a food processor fitted with a metal blade. Form a teaspoon of the mixture into a small ball and pan-fry for a minute on each side to test the seasoning.
Form the mixture into 3-inch patties, 1/4-inch thick. In a large saute pan, over medium heat, add the oil. When the oil is hot, pan-fry the patties for 3 to 4 minutes on each side.
For the Beans: Heat the oil in a saute pan, over medium heat. Fry the garlic slices until golden, about 1 minute, stirring constantly. Remove and drain on paper towels. Add the shallots and beans to the pan. Season with salt and pepper. Saute for 2 to 3 minutes. Add the spinach. Season with salt and pepper. Saute for 1 minute. Add the veal reduction and bring to a simmer. Cook for 2 minutes. Stir in the thyme and continue to simmer for 1 minute. Remove from the heat and stir in the butter.
To serve, spoon the bean mixture in the center of each plate. Lay 2 patties against each other over the beans. Garnish with parsley.
This recipe yields 4 to 6 servings.