1 tablespoon olive oil
1 small onion, diced
2 small carrots, diced
2 ribs celery, sliced
2 teaspoons garlic, minced
2 teaspoons Herbs de Provence
1 pound Andouille sausage, cooked and sliced
1 (15-oz) can diced tomatoes, drained
1 (15-oz) can navy beans, rinsed
1 (15-oz) can kidney beans
1 cup broth, vegetable or chicken
2 small bay leaves
- Preheat oven to 425°F. In a large skillet, heat olive oil and sauté the onions, carrots, celery, and garlic over medium heat for 5 minutes. Add the Herbs de Provence and sliced sausage and sauté 2 more minutes.
- Add all ingredients to a 3-quart casserole dish. Cover and bake for 30 minutes, then remove cover and bake for an additional 30 minutes.
- Remove from heat and season to taste.