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Sonoma Supper Cassoulet
1 pound smoked turkey sausage, cut on the diagonal into 1/4 inch slices
3 15 1/2-ounce cans cannelloni (white kidney) beans, rinsed and drained
1 jar (8 ounces) Sonoma marinated dried tomatoes, drained and coarsely chopped
¾ cup chicken bouillon (made from instant granules)
1 teaspoon dried thyme leaves
salt and pepper, to taste
In Dutch oven, over medium-high heat cook sausage, tossing occasionally, until lightly browned, about 10 minutes. Reduce heat to medium; add beans, tomatoes, bouillon and thyme. Cook about 20 minutes, tossing occasionally, or until heated through. Season with salt and pepper.
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