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No. of Recommendations: 4
Here's my version of the "ragout/cassoulet" that was mentioned a week or so ago:

3/4 lb. white beans (soaked over night & drained)
4 links of sausage (I used hot Italian, but turkey or chicken sausage would work well, too)
1/2 lb. pancetta (um....I guess you could leave this out and add more chicken sausage to keep kosher)
5 plum tomatoes
1/2 C. finely chopped fresh sage, loosely packed
2-3 T. minced garlic
Chicken broth
Olive oil
Flour

Remove sausage from casings and break into small bits. Dice pancetta finely. Heat 3(ish) T. olive oil in pan & fry pancetta & sausage until pancetta is crispy & sausage is cooked. About half way through, add garlic & finely chopped fresh sage to meat & oil in pan. Add same amount of flour to pan as there is oil and creat a roux. Cook roux until golden and then deglaze pan w/chicken broth. Add beans and more broth to cover, add chopped tomatoes & cook until beans are tender and sauce is thickened. (Warning: This makes about 8 healthy servings.)
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