Gluten Free Sausage And Beans Provencal Recipe

by Carol Kicinski on January 20, 2012

Gluten Free Sausage And Beans Provencal You’ve heard these expressions, 40 is the new 30, brown (or pink, gold, white…) is the new black and nerd is the new cool, right? Well, I am here to tell you that slow is the new fast! Sometimes the trick to getting your gluten free dinner on table fast is to cook it slow. After all, when you can spend a few minutes of prep and let something simmer away basically unattended then serve up a meal that is nourishing and satisfying, it just doesn’t get much easier.

The hubby calls this recipe “fancy beans and franks”. I prefer to call it Sausage and Beans Provencal. You can call it anything you like but what I do know is, you will say, it is delicious!

I used a few time savers in this recipe, instead of gathering a lot of dried herbs, I used Herbs de Provence (a dried herb combo that typically contains basil, marjoram, savory, fennel, lavender, rosemary, thyme and sage – found in the spice isle of the supermarket) and I started with a bag of Hurst Family Harvest Tri-Bean Soup mix; their all natural, gluten free flavor packet adds a smokiness without me having to fry up some bacon first. I also browned my sausages at the same time as I started the base of my soup and then just refrigerated them until I was ready to finish them up in the beans for the last half hour.

You need to think ahead when making this meal, the beans need some soaking time, anywhere from 8 – 24 hours (I like to soak my beans 24 hours as we prefer a softer texture in my family) but they just sit there on the counter, no attention required!

Serve with a simple green salad and some ice cream drizzled with Armagnac (French brandy) and you have yourself a fancy schmancy French dinner that is super simple but company-worthy.

Gluten Free Recipe - Sausage And Beans Provencal

Gluten Free Sausage And Beans Provencal Recipe

Ingredients

1 package Hurst Family Harvest Tri-Bean Soup Mix
2 tablespoons olive oil
1 large onion, diced
3 cloves garlic, minced
½ cup dry white wine
2 teaspoons Herbs de Provence
One 14.5 ounce can diced tomatoes, un-drained
8 cups water
Salt & pepper
1 lemon – zest finely grated and juice squeezed
6 mild gluten free  Italian sausages
½ bunch fresh parsley, chopped

Directions

Rinse beans and soak them in water from 8 – 24 hours reserving the flavor packet.

When beans are done, drain and rinse under running water.

In a large stock pot or Dutch oven, heat the olive oil over medium-high heat. Add the onions and sauté for 6 – 7 minutes or until they are soft and translucent. Add the garlic and cook for 30 seconds. Add the wine and cook for another minute. Add the Herbs de Provence, tomatoes (juice and all), 8 cups water, the beans and the reserved flavor packet. Stir and bring to a boil. Reduce heat, cover and simmer the beans for 1 hour. (This can also be done in the crockpot – cook on low for 8 hours). Stir in the grated lemon zest and lemon juice, taste and add salt and pepper if needed.

Prick the skins of the sausages in several places with a fork (to keep them from exploding) and brown in a skillet on all sides, 2 – 3 minutes per side. Add the sausages to the beans, nestling them down into the beans a bit, cover and cook for another 30 minutes or until the beans are tender. Top with chopped parsley and serve.

Servings

A hearty gluten free recipe that serves 6.

Ready for dessert?

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Need a quick meal?

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Categories:    Main Dishes

{ 14 comments… read them below or add one }

Misty January 21, 2012 at 9:10 am

This looks delicious! I wanted to say that I love the eye-pleasing new look of the emails!

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Carol Kicinski January 21, 2012 at 3:43 pm

Thank you and yay! Glad you like the the new email format :)

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Donna January 21, 2012 at 3:47 pm

My family is going to love this! Thank you.

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Carol Kicinski January 21, 2012 at 6:07 pm

Enjoy Donna!

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Anita K. January 21, 2012 at 6:08 pm

Love those flavors in there, I am putting this on my “must make” list :) Thanks!

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Carol Kicinski January 22, 2012 at 8:16 am

Thanks Anita, enjoy!

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Gabby January 22, 2012 at 8:14 am

I like that 30 is the new 40 – does that mean 50 is the new 40?

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Carol Kicinski January 22, 2012 at 8:17 am

It sure does! :)

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InTolerant Chef January 23, 2012 at 4:39 pm

This looks stick-to-the-ribs delicious! A bit of early prep saves so much time later, doesn’t it?

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Carol Kicinski January 23, 2012 at 8:24 pm

I am a big fan of early prep!

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Jeri May 27, 2012 at 10:24 pm

Carol, I can’t get my hands on Hurst Family products anywhere. I’ve looked and looked. I don’t see anywhere I can order online. Any suggestions?

Reply

Carol Kicinski May 29, 2012 at 9:03 am

Here is a link to where they are carried. When ever I can’t find a product in my store I just ask them to order it for me – they are more than happy to and I don’t have to buy a whole case either. http://hurstfamilyharvest.com/products/where-to-find

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Joan August 25, 2012 at 2:03 pm

Looks like something I’d enjoy. Thanks for the link. I will try my local Whole Foods and Bristol Farms.

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Carol Kicinski August 25, 2012 at 3:51 pm

Thanks Joan, enjoy!

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