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Sausage and White Bean "Cassoulet"
Nb persons: 4
Yield:
Preparation time: 30 minutes
Total time: 1:15
Source: Gourmet Magazine
| 10 ounces | sweet italian sausage |
| 1 teaspoon | olive oil |
| 2 medium | onions, halved and sliced thin lengthwise |
| 2 | garlic cloves, chopped fine |
| 1 1/2 teaspoons | mixed chopped 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 leaves, (wash and dry before chopping) |
| 1 (14 1/2-ounce) can | diced tomatoes including juice |
| 1/4 lb | white beans such as cannellini, navy, or Great Northern (or 1-19 oz can, drained & rinsed) |
| For topping: | |
| 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) |
If using dried beans: soak beans in water for 6 hours (or overnight). Drain and rinse. Cover beans with water and bring to a boil, then simmer for 60-90 minutes until tender.
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 1/4-inch thick slices. Add sausage and beans to tomato mixture and cook, stirring, until heated through. Discard bay leaf and keep "cassoulet" warm, covered.
Make Topping:
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 2-quart serving dish and cover evenly with topping.
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