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