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RICHMOND, Va (WTVR)  – Our good friend and culinary expert Shayne Rogers shared her recipe for Cassolet with white beans and sausage!

1 T Olive Oil

12 oz low fat Italian sausage

3T tomato paste

1 large sweet onion, chopped

1 large red bell pepper, chopped

2-3 cloves of garlic, crushed

1 t fresh thyme

1 c chicken broth

40 oz canned great northern beans, rinsed and drained

Heat a large skillet on med-high heat.  Add sausage and cook until browned on two sides, remove from the pan.  Add tomato paste to the pan and cook for just about a minute, stirring constantly.  Add onions, peppers and garlic and cook for about 3 minutes until they start to soften. Stir in thyme, broth and beans.  Cook, stirring occasionally, until the cassolet comes to a simmer. Add the sausage to the pan and simmer until the sausage is cooked through.