Recipe - Sausage And White Bean Cassoulet

4 Sweet italian sausage links
(about 10 oz), skins
pricked all over with a
fork
1 teaspoon Olive oil
2 md Onions; halved and cut or sliced up
thin lengthwise (about 1
One half cups)
2 Garlic cloves; chopped fine
1 One half teaspoon Mixed chopped fresh herbs
such as, thyme, rosemary,
sage or Three fourths teaspoon mixed
dried herbs, crumbled
1 Bay leaf
One half cup Chopped scallion greens or
fresh parsley leaves (wash
and dry before chopping)
1 cn (14 One half oz) minced tomatoes
including juice
1 cn (19 oz) white beans such as
cannellini, navy, or great
northern, drained and
rinsed

FOR TOPPING
1 tablespoon Olive oil
2 sl Firm white sandwich bread;
crusts discarded, cut into
1/4inch dice
1 small Garlic clove; chopped fine
2 tablespoon Finely chopped fresh parsley
leaves (wash and dry before
chopping)

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 1/4inch 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 1quart serving dish and cover evenly with
topping.

Yield: 2 servings

Recipe by: Cooking Live Show #CL8987

Posted to MCRecipe Digest V1 #902 by "Angele and Jon Freeman"
jfreeman@comteck.com on Nov 12, 1997