Chicken Sausage with Cannellini Beans

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My word! It has truly been a long time since I posted a recipe here. Well I’m happy to report that I am alive and kicking! God is good and I am a truly blessed man.

The following is a nice, gluten–free meal that I adapted from a Gabriele Corcos recipe I saw on Extra Virgin. As I stated in my last post, my family adopted an organic diet. Due to my bariatric surgery a few years ago, I don’t process gluten very well, so this dish is perfect for me.  I’m not a major bean lover, but my wife is and she absolutely loves this dish.

I used home-canned organic cannellini beans that I prepared in my pressure cooker.  Dry beans are so much cheaper than store bought canned beans, especially organic beans.  I also use organic apple chicken sausage that I get at our local warehouse market.  I have a small bay laurel tree that I purchased on-line from an organic farm, which truly comes in handy. Nothing beats fresh herbs.

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Ingredients:

Coconut oil

4 Sausages (your preference)

15 ounces cannellini beans (about one can)

4 cloves of garlic, sliced

1/4 teaspoon red pepper flakes

1/2 pint of grape tomatoes, halved

3 bay leaves

Salt and pepper to taste

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  1.  Heat up about two tablespoons of coconut oil (or whatever oil you prefer) and brown the sausages on all sides.  Once the sausages are browned, remove them from the pan.

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2.  Add additional oil, then sauce the garlic in the oil on a very low heat, so as not to burn the garlic, then add the halved tomatoes, salt, pepper and red pepper flakes.  Cover and simmer for about ten minutes.

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3.  Add the sausages, along with any juices on the plate, the beans and bay leaves.  Stir and simmer for another ten minutes.

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Enjoy!

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