Pamela's Gluten Free Recipes

Daily forays into the kitchen for 1 celiac, 1 vegetarian, and 2 carnivores

White Beans with Sausage

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A few days ago my husband and I were lobbing out ideas for dinner, everything we mentioned was falling into the “meh” category it seemed.

Then, I stumbled across a recipe from the new cookbook “Via Carota” for White Beans and Sausage. It was as if they had heard our conversation?

Although I did cook the whole 1 lb package, only half were used in this recipe.   The rest I froze for one of those nights when I might be short on time, but still in want of something other than eggs or frozen pizza, which are my go-to default for those dinners lately.

Later in the month, thinking a quick white bean and escarole soup, or white bean chili, or maybe just defrosted and drizzled with a bit of herbed oil perhaps. 

All those options sound so good they might not be in the freezer very long….

White Beans with Sausage

Category: Gluten Free

White Beans with Sausage


  • 1/2 lb white beans, like cannelini or navy. I used Rancho Gordo Marcella beans or
  • 2 (15oz) cans cannelini beans, rinsed
  • 3 cloves garlic, halved
  • a sprig of fresh sage
  • 1 tablespoon olive oil
  • 1/2 tablespoon kosher salt
  • To serve:
  • 1 tablespoon olive oil
  • 2-3 sweet or hot italian sausages
  • 1 large clove of garlic, crushed
  • 2 sage leaves, chopped
  • 1 (28oz) can of crushed tomatoes
  • Salt and pepper to taste


If using dried beans add to a colander rinse and drain well. Have a look through the beans and discard any debris or broken beans.

Transfer to a large bowl and cover with about 3" of water and let sit overnight.

The next day drain beans and transfer to a pot large enough when beans double in size.

Cover with fresh water by 3 inches or so, add garlic and sage.

Bring to a boil for a few minutes, skim off anyfoam that rises to the top.

Add a good glug of olive oil. Reduce to a simmer and cover and cook gently for 40-50 minutes.

Stir in salt and cook another 5 minutes.

If using canned, drain and rinse well, set aside.

Heat a large ovenproof pan over medium heat and add 1 Tbsp of olive oil, heat through then cut open crumble the sausages into pan and discard the castings.

Add garlic and sage and continue to cook until sausage is browned.

Add the crushed tomatoes and lower heat to med low and continue to cook about 10 mins.

Stir in the cooked beans and taste for salt and pepper.

Drizzle with olive oil, serve with warm crusty bread and a crisp green salad.

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