Sausage and white bean \"cassoulet\"

1 Servings

Ingredients

Quantity Ingredient
4 Sweet italian sausage links (about 10 oz), skins pricked all over with a fork
1 teaspoon Olive oil
2 mediums Onions; halved and sliced thin lengthwise (about 1 1/2 cups)
2 Garlic cloves; chopped fine
1½ teaspoon Mixed chopped fresh herbs such as, thyme, rosemary, sage or 3/4 teaspoon mixed dried herbs, crumbled
1 Bay leaf
½ cup Chopped scallion greens or fresh parsley leaves (wash and dry before chopping)
1 can (14 1/2 oz) diced tomatoes including juice
1 can (19 oz) white beans such as cannellini, navy, or great northern, drained and rinsed
1 tablespoon Olive oil
2 slices Firm white sandwich bread; crusts discarded, cut into 1/4-inch dice
1 small Garlic clove; chopped fine
2 tablespoons Finely chopped fresh parsley leaves (wash and dry before chopping)

Directions

FOR TOPPING

In a medium skillet cook sausages in oil over moderate heat, turning them, until browned on all sides and cooked through, about 8 minutes, and transfer to paper towels to drain.

In fat remaining in skillet cook onions and garlic, stirring, until golden, and stir in herbs (including bay leaf), scallions or parsley, tomatoes with juice, and salt and pepper to taste. Boil mixture, stirring, 5 minutes. Cut sausage into ¼-inch thick slices. Add sausage and beans to tomato mixture and cook, stirring, until heated through. Discard bay leaf and keep "cassoulet" warm, covered.

In a small skillet heat oil over moderately high heat until hot but not smoking and saute bread until pale golden. Stir in garlic, parsley, and salt and pepper to taste and saute, stirring, 1 minute.

Transfer "cassoulet" to a 1-quart serving dish and cover evenly with topping.

Yield: 2 servings

Recipe by: Cooking Live Show #CL8987 Posted to MC-Recipe Digest V1 #902 by "Angele and Jon Freeman" <jfreeman@...> on Nov 12, 1997

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