Place fine herbs, bay leaves, juniper berries and black peppercorns in cheesecloth and tie with string.
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.
Add 1/2 cup Riesling Wine and reduce by one-half.
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.
Season to taste with fine sea salt and fresh ground black pepper.
Serve in warm bowls.
Garnish with chopped Fresh Chopped Parsley.
*Chef's Note: Riesling Wine from Bay Bridge Vineyard 2009.