The recipe came about because I was trying to clean out the freezer and pantry. I had way too many items in both. I have a recipe for cassoulet that is a little fussy and takes a really long time, and while I love that recipe, I just didn't have the time or inclination to work that hard at dinner. I adapted to what I had, canned beans, canned tomatoes and chicken sausages. It was ready in no time and it was so good that my husband and I ate the entire recipe in 2 days. We just couldn't stop eating it. I don't think I'll ever make that fussy version again.
1In a large skillet over med-high heat, brown the sausage slices in 1 tablespoon of the oil. Do this in batches in order not to overcrowd the pan. Remove from pan and set aside.
2Add the last tablespoon oil to the pan and add the onions and bell peppers. Cook for 1-2 munutes, add the garlic and cook for another 30 seconds being careful to not burn the garlic.
3while onions and peppers are cooking put the thyme, rosemary and fennel in a mortar and pestle or a spice grinder. Grind them up until they almost become a powder and add to the vegetables. Cook for 1 more minute.
4Add half of the can of tomatoes (with the juice) to the pan and use the liquid to clean the browned bits off the bottom of the pan. Drain the rest of the can and add the remaining tomatoes to the pan. Stir and cook until all the liquid is evaporated and all the browned bits are off the bottom of the pan.
5Add the beans and cooked sausage back to the pan. Mix well and transfer to a baking dish. Cover and bake at 400 degrees Fahrenheit for 20 minutes. Uncover and continue baking for another 20 munutes.