Focaccia Stuffed Squab With Bean Stew

Ingredients

• 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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