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Lunch & Dinner
Tuscan Cranberry Beans

Tuscan Cranberry Beans


1 cup dried C&F Foods Cranberry Beans (about 3 cups cooked)
1 pound spicy Italian sausage, chopped
Oil cooking spray
1 1/4 cups large red bell pepper, chopped
1 1/2 cups large yellow bell pepper, chopped
4 garlic gloves, minced
4 cups chicken broth
1 tablespoon oregano


How to Prep and Cook Dried Beans
Rinse, soak, and cook dried beans.
Cook sausage in a pan over medium-high heat for 8 minutes or until browned, stirring to crumble. Remove sausage from pan; set aside. Clean the pan, coat with cooking spray and return to medium-high heat. Add bell peppers and garlic to pan and sauté for 5 minutes or until vegetables are tender. Stir in drained and cooked cranberry beans, chicken broth, oregano and sausage; bring to a boil. Reduce heat and simmer 6 minutes or until beans are thoroughly heated. Serves 6.