This is cheap, healthy, tasty, easy to cook and delicious. You can easily soak the beans overnight, instead of my four hour thing, but I am not a planner so my recipe does not do that. I do have to say I had some gas afterward, but the bowl of warm beans on the slightly coarse rice was worth it.
GreenSunflower's White Beans with Smoked Sausage on Brown Rice
- 1 bag white northern beans
- 2 TB olive oil
- 2lbs gf smoked sausage chopped
- 1TB granulated onion
- 2 gloves of garlic, chopped
- 1 tsp salt
- 1 tsp pepper
- 2 springs rosemary, leaves pulled from stemmed, and finely chopped
- 2 quarts GF chicken broth
In a 7 quart heavy bottomed saucepan place beans and fill it up to the top with water. Bring it to a boil and then place it on low and let it sit there for 4 hours.
After the beans are done soaking. Rinse them and keep them to the side. Place olive oil in pan on medium along with the sausage. If your sausage is not a fully cooked one, fully cook it now, if is just brown it. At the end of the sausage process put in the onion, rosemary, and garlic, keep it stirring and let it brown. As soon at it is browned pour in the chicken broth, while scrapping the bottom of the pan. Then add the next quart of chicken broth. Pour in the beans. Bring to a simmer and then simmer over medium heat, uncovered for 1.5 hours, until the liquid is thick, but not dry.
While you are come to the hour mark with your beans, get your rice cooker going with brown rice (jasmine is the best, I believe) and cook it with a 1:2.5 rice to water ratio.
Top the rice with the beans and enjoy.
