Step 1: Rinse the dried white beans and place them in a large pot. Cover with water and add 2 tablespoons of olive oil, 2 bay leaves, and sprigs of thyme. Bring to a boil, then reduce heat and simmer until tender, usually 60 to 90 minutes. Season with salt in the final 15 minutes.
Step 2: In a small bowl, whisk together the minced shallots, lemon juice, and 2/3 cup of olive oil to create the dressing. Add a pinch of salt and set aside.
Step 3: Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add the sliced smoked sausage and sear until browned on both sides.
Step 4: Add the chopped onion, garlic, more thyme sprigs, and the remaining bay leaf to the skillet. Sauté for 5 minutes until the onion is soft.
Step 5: Pour the white wine into the skillet to deglaze. Simmer the mixture for 3-5 minutes until the liquid has reduced slightly.
Step 6: Drain the cooked beans and place them in a large serving bowl. Pour the dressing over the warm beans and toss well.
Step 7: Add the warm sausage mixture from the skillet into the bowl. Fold in the torn endive, salted pistachios, and minced chives. Serve warm or at room temperature.