Cranberry Bean Stew With Potatoes And Bell Peppers

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1 1/2 cups dried cranberry beans (1/2 pound), soaked overnight and drained

1/4 cup extra-virgin olive oil

1 large sweet onion, coarsely chopped

1 large red bell pepper, cut into 1/2-inch strips

1 sweet Italian chicken sausage, casing removed

2 cups drained canned diced tomatoes

2 cups chicken stock

4 thyme sprigs

Pinch of crushed red pepper

Salt and freshly ground pepper

2 medium Yukon Gold potatoes, peeled and cut into 1/2-inch dice

2 tablespoons finely chopped parsley

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