In the pot I sauteed chopped onion and minced garlic in a little olive oil. Then added the chicken broth, white wine and drained canned diced tomatoes. I brought it to a simmer, and let it cook, covered, until the beans were tender and began to fall apart, about 1 1/2 hours. I used the back of a wooden spoon to mash some of the beans to give it a creamy texture.
Ready to serve. This really is a quick and easy take on French cassoulet. I will make it again, but next time will use less balsamic vinegar or omit it all together, and will try a chicken and herb or lamb sausage.
NOTE 9/22/08 -- Leftovers prove that the balsamic vinegar should stay but perhaps cut it down by a tablespoon. The falvor is much more mellow the second day and important to the taste of the dish.