Rinse beans and soak them in water for 8 – 24 hours, reserving the flavor packet.

When beans are done, drain and rinse under running water.

In a large stock pot or Dutch oven, heat the olive oil over medium-high heat. Add the onions and sauté for 6 – 7 minutes or until they are soft and translucent. Add the garlic and cook for 30 seconds. Add the wine and cook for another minute. Add the Herbs de Provence, tomatoes (juice and all), 8 cups water, the beans and the reserved flavor packet. Stir and bring to a boil. Reduce heat, cover and simmer the beans for 1 hour. (This can also be done in the crockpot – cook on low for 8 hours). Stir in the grated lemon zest and lemon juice, taste and add salt and pepper if needed.

Prick the skins of the sausages in several places with a fork (to keep them from exploding) and brown in a skillet on all sides, 2 – 3 minutes per side. Add the sausages to the beans, nestling them down into the beans a bit, cover and cook for another 30 minutes or until the beans are tender. Top with chopped parsley and serve.