• 1 pound Beans
• 1 cup sliced red onions
• 1 cup green peppers
• 2 tablespoons olive oil
• ½ teaspoon rosemary
• ½ teaspoon fresh sage
• ½ teaspoon fresh thyme
• 1½ cups Arborio Rice
• ¼ cup dry white wine
• ½ cup grated Parmesan cheese
• 1 cup sun-dried tomatoes in oil
• 5 cups chicken stock
• ½ cup chopped onions
• ½ cup grated carrots
• ¼ pound chopped raw bacon
• 2 cups drained and chopped canned Italian plum tomatoes
• 12 Italian sausages, hot or sweet or a combination of the two

Soak beans. Place in large saucepan with 4 cups chicken stock, onions, carrots and bacon. Bring to a boil; cook for 1 hour until beans are tender. Add tomatoes and remaining stock. Bring to a boil; remove from heat and set aside.

Preheat oven to 400°F.  Place sausage on baking tray with sun-dried tomatoes, red onions and bell peppers. Bake for 30 minutes or until sausages are browned and fully cooked. Set aside and keep warm.

Heat olive oil and herbs in heavy saucepan over medium heat. Add rice and stir for about 2 minutes or until rice is glistening. Add white wine; cook, stirring constantly, until wine is absorbed. Pour in ½ cup bean liquid and cook, stirring frequently, until liquid is absorbed. Continue adding ½ cup bean liquid at a time and stir until risotto is creamy and tender. Stir in 1 cup drained beans and Parmesan cheese.

Place risotto in the center of a large, warm serving platter. Scoop beans from cooking liquid with a slotted spoon and place around risotto. Place sausages on beans and serve immediately. Serves 6.