Sonoma Supper Cassoulet 

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.