Sonoma Supper Cassoulet

Ingredients: (4 servings)

1 pound smoked turkey sausage, cut on the diagonal into inch slices

3 15-ounce cans cannelloni (white kidney) beans, rinsed and drained

1 jar (8 ounces) Sonoma marinated dried tomatoes, drained and coarsely chopped

cup chicken bouillon (made from instant granules)

1 teaspoon dried thyme leaves

salt and pepper, to taste

Preparation:

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.