1. Heat a large pot or dutch oven over medium high heat for two minutes. Pour in enough oil to lightly coat the bottom and when it begins to smoke, add the sausages. Brown on each side for 2 to 4 minutes.
2. Remove the browned sausages and cut into bit sized chunks. They should still be rare inside.
3. Add the chopped bacon, thyme and red pepper flakes to the pan and stir to coat with the oil. Cook for about 4 minutes until the bacon is almost crispy.
4. Reduce the heat to medium. Add the leeks and sliced garlic and cook until softened, about another 4 to 5 minutes, stirring frequently and scraping the bottom of the pot to loosen any bacon bits. Season with a little black pepper.
5. Add the wine and chicken stock and further deglaze the pan. Return the sausage and any juices that have collected back to the pot. Crank the heat to high and bring to a boil. Reduce the heat to medium low and simmer for 10 to 15 minutes.
6. Add the beans and simmer until they are warmed through and the stew has thickened a little, about 5 more minutes.
7. Turn off the heat and stir in the chopped parsley. Taste for seasoning and add salt and pepper if necessary. Ladle into wide shallow bowls and serve with some warm grilled or crusty bread.
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|Serving Size: 1 Serving (289g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 37 (29%)|
|Amt Per Serving||% DV|
|Total Fat 4.2g||6 %|
|Saturated Fat 0.9g||5 %|
|Monounsaturated Fat 2.2g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 7.2mg||2 %|
|Sodium 933.8mg||32 %|
|Potassium 340mg||9 %|
|Total Carbohydrate 15.3g||5 %|
|Dietary Fiber 0.9g||3 %|
|Sugars, other 14.5g|
|Protein 6.8g||10 %|
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Calories per serving: 126
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