Sausage and Bean Dutch-Oven Stew Recipe – Sunset Magazine

Ingredients

• 2 cans (15.5 oz. size) each cannellini beans and chickpeas (garbanzos), drained and rinsed
• 1/3 cup olive oil
• 1 tablespoon chopped fresh rosemary leaves
• 1/2 red bell pepper, sliced
• 1/2 yellow bell pepper, sliced
• 1 poblano chile, sliced
• 4 medium garlic cloves, chopped
• 1 1/2 pounds cooked Italian sausages, such as Saag's or Aidells, cut into 1-in. chunks
• 1/4 cup fresh oregano leaves