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Sausage And Bean Dutch-Oven Stew

By Sunset
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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

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