Gluten Free Sausage and Beans Provencal Recipe
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 the 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.
- 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
- 1 (14.5-ounce) can diced tomatoes - do not drain
- 8 cups water
- Salt & pepper
- 1 lemon – zest finely grated and juice squeezed
- 6 mild gluten free Italian sausages
- ½ bunch fresh parsley - chopped
Rinse beans and soak them in water for 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.
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