1 regular sized pkg(s) (14 oz) Eckrich Skinless Smoked Sausage, cut into four links
2 tsp. Olive oil
1 Medium onion, cut into 1 inch chunks
3 cup(s)Bell pepper chunks or short, thick strips, preferably a mix of red, yellow and green
4 clove(s) Garlic, minced
1/4 tsp. Salt
1/4 tsp. Freshly ground black pepper
2/3 cup(s) Chicken broth
1/2 tsp. Dried rosemary, crushed
16 oz. Can cannellini or great northern beans, drained
Heat oil in a large deep skillet over medium-low heat. Add sausage links; brown on all sides, turning occasionally, 7 to 8 minutes.
Transfer links to a plate; set aside.
Add onion; sauté 2 minutes. Add bell peppers and garlic; sauté 3 minutes. Stir in salt and pepper. Add broth and rosemary; simmer 6 to 7 minutes or until vegetables are tender. Stir in beans. Return sausages to skillet; heat through, turning once, 3 to 4 minutes.
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