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Italian Sausage Bean Ragout

Italian Sausage Bean Ragout

2 hot Italian sausage (bratwurst), casings removed or 6 oz. bulk
1 tbsp. olive oil
1 c. chopped onion
1 tsp. minced garlic
1/4 c. dry red wine
6 oz. tomato paste
14.5 oz. can diced tomatoes
14.5 oz. chicken stock or broth
1/4 tsp. salt
1/4 tsp. pepper
Dash of crushed red peppers
1 tsp. dry oregano
15 oz. can kidney or cannellini beans, reserve liquid
15 oz. can great northern or navy beans, reserve liquid

In a large pot over medium high heat break up and cook meat until cooked through for about 2 minutes. Remove from pot to a colander. Rinse meat with hot water to remove excess grease. Set aside. Wipe inside of pot with a paper towel. Add olive oil to pot and sauté onion for 3 minutes. Add garlic and sauté for 1 minute. Add wine and cook for 1 minute. Stir in tomato paste, broth, salt, pepper crushed pepper and oregano. Reduce heat and simmer for 8 minutes. Stir in beans and meat. If ragout is too thick for your taste, stir in some of the saved bean liquid. Cook for several minutes. Makes 4 hearty servings.

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