Provencal Bean Pot makes a delicious and hearty meal for your whole family.
So I am on a mission here to create several recipes from one pound of beans. In this case, it is white beans. So I suggest that you start with the Perfect Pot of Beans recipe, and then let’s roll with this delicious recipe. You just need 4 cups of beans from the recipe, so let’s get started.
I think beans are the central ingredient to a healthy diet, and I create several recipes from a big pot each week. There are so many great recipes out there for beans, and they are super cheap and so versatile. This one can be changed around with different vegetables and seasonings– so you can make the recipe over and over again with some simple changes.
Using vegetarian meat products is not something I recommend for best health, and this recipe does call for veggie sausage, but I will leave that up to you, since you may not be a strict vegetarian and would like to transition to eat more plants. However, just know that you can flavor your beans without meat. Herbs, seasonings and liquid smoke are all great ways to flavor a pot of beans……
But, vegetarian style meats can be a great way to move towards plant based living, so the recipe stands as it is. You may choose whether or not to include these types of foods in your diet. So let’s get cooking……
- One Large Onion
- 3 or 4 cloves of garlic
- 2 medium carrots, peeled and sliced
- 4 stalks of celery, diced
- 1/4 cup dry red wine
- 4 cups cooked white beans of your choice
- 16 oz can diced tomatoes, undrained
- 2 tsp. dried marjoram
- 1/2 tsp. dried thyme
- 1/2 tsp. dried rosemary
- 1/2 cup chopped fresh parsley
- 1 package vegetarian sausage (this is optional– not the healthiest choice)
- Slice the vegetarian sausage and fry in a dutch oven with a little organic cooking spray.
- Remove the sausages to a plate to add later. Then saute onion and garlic in the same pot with a little water or a little more cooking spray. Cook 8-10 minutes or until onion is golden.
- Add carrots, celery and wine, plus 1/2 cup of water. Bring to a simmer and then cover and cook for ten minutes.
- Stir in beans and tomatoes, dried herbs and vegetarian sausage. Return to a simmer and cover and cook for 15-20 minutes. If needed, add a little water, but don’t make it too soupy. Season to taste with salt and pepper.
- If you have time, allow the soup to sit for an hour to meld flavors better, then add parsley when serving.
- Add a fresh side salad for a complete meal.
Make it a complete meal
I always like to serve these stew type meals with a salad to make it a complete meal. We no longer eat any bread with our meals, since breads and flours are inflammatory foods, and can lead to chronic health problems.
So I just make up a delicious rainbow salad with tons of different vegetables, and serve with a nut based dressing. They are the healthiest type of dressing for salads, and I keep some handy all the time. Click on this link to try out one of my favorites, Pistachio Dijon! So rich and just awesome on a salad.
I love a big pot of beans and a raw and fresh salad. It’s a way of life for our family and I hope you enjoy this recipe as much as we do. This is a great maintenance recipe for The Perfect Day. Check out our way of life here to create your healthiest life, your Perfect Day!
This recipe comes from Vegetarian Times and you can view the original here.