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Beans and Greens with Andouille Sausage

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This meal comes together in under an hour with beans, greens, and a pack of Andouille Sausage. The recipe is flexible – make it your own by varying the beans, greens, or adding other produce!

Ingredients

Scale
  • 16 oz Andouille sausage (Make sure your brand is gluten free)
  • About two cups cooked Cannellini or Navy beans (Or 1 15 oz can)
    If cooking from dried beans, I use a bit less than 1 cup dried
  • 1 15 oz can diced tomatoes
  • 1–2 tbsp Olive Oil
  • 1 large yellow onion, diced
  • 5 cloves minced garlic
  • 2 bunches chard leaves (If using stems, chop small), or substitute 6–8 cups of chopped chard, kale, or turnip greens)
  • ½ tsp red pepper flakes
  • ½ tsp Diamond Crystal kosher salt OR ¼ tsp table salt

Instructions

  1. Heat pan to medium or medium high heat. If using a non-stick pan, don’t go above medium.
  2. Add 1-2 Tbsp avocado, grapeseed, or olive oil to your pan.
  3. Once the oil is shimmering, fry the sliced Andouille sausage until browned to your liking, 10-20 minutes (Depending on your pan).
  4. Remove the browned sausage from the pan and set aside.
  5. Add the chopped onions to the pan and sauté until translucent, about 5-7 minutes.
  6. Stir in the garlic and sauté until fragrant, about 1 minute.
  7. Add the greens (Chard, kale, or turnip greens) and sauté until all of them are wilted.
    NOTE: This step will likely need to be done in batches unless your pan is enormous. You can cover the pan with a tight-fitting lid to expedite wilting the greens.
  8. Add the canned tomatoes with the juices. Stir well to combine.
  9. Add the red pepper flakes and reserved Andouille sausage. Stir well to combine.
  10. Add the beans. Stir well to combine.
  11. Simmer the mixture for about 5 minutes.
  12. Turn off the heat and add salt to taste. (For me, that was ½ tsp of Diamond Crystal kosher salt, or ¼ tsp of table salt.)

Nutrition

Find it online: https://myglutenfreephd.com/beans-greens-andouille/