Focaccia-Stuffed Squab With Bean Stew

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2/3 cup dried cannellini beans

5 1/2 tablespoons extra-virgin olive oil

1 small onion, cut into 1/4-inch dice

1 carrot, cut into 1/4-inch dice

1 celery rib, cut into 1/4-inch dice

1 garlic clove, minced

3 cups chicken stock or low-sodium broth

1 small red bell pepper

4 ounces green beans, cut into 1/2-inch lengths

Salt and freshly ground pepper

2 cups 1/2-inch-cubed plain focaccia

2 squab—neck and wing tips removed, livers reserved

1 medium shallot, minced

1 teaspoon finely chopped thyme

2 tablespoons unsalted butter, softened

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