Sonoma Supper Cassoulet
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Sonoma Supper Cassoulet
(4 servings) 1 pound smoked turkey sausage, cut on the diagonal into ¼ inch slices 3 15½-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. |