Sausage and White Bean “Cassoulet”
4 sausage links, skins pricked all over with a fork
1 teaspoon olive oil
2 medium onions, halves and sliced thin lengthwise (about 1 1/2 cups)
2 garlic cloves, chopped fine
1 1/2 teaspoon mixed choped fresh herbs, such as rosemary, thyme, and/or sage or 3/4 teaspoon mixed dried herbs, crumbled
1 bay leaf
1/2 cup chopped scallion greens or fresh parsley (wash and dry before chopping) a 14 1/2 ounce can diced tomatoes including juice
19 ounce can white beans such as cannallini, navy or Great Northern, drained and rinsed
1 tablespoon olive oil
2 slices white bread, crust discarded, cut into 1/4 dice
1 small garlic clove, chopped fine
2 tablespoons 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 rermaining 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 1/4 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.