Review/Rate this Recipe Save to MyRecipes Rating:

Title: Sausage And White Bean "Cassoulet"
Yield: 1

Ingredients

      4    sweet italian sausage links;
           - (about 10 ounces
      1    ; total) pricked all
      1    ; over with a fork
      1 ts olive oil
      2 md onions; halved and sliced
      1    ; thin lengthwise
      2    garlic loves; chopped fine
  1 1/2 ts mixed chopped fresh herbs
           -such as; thyme and/or sage
      1    ; rosemary, or 3/4 teaspoon
      1    ; mixed dried herbs,
      1    ; crumbled
      1    bay leaf
    1/2 c  chopped scallion greens or
           -fresh pa; rsl, (wash and dr
      1    ; leaves, chopping)
      1 cn diced tomatoes including
           -juice; (14 1/2-ounce)
      1 cn white beans such as
           -cannellini; navy, or great
      1    ; northern, drained
      1    ; and rinsed
      1    ; (19-ounce)
 
  --------------------------FOR TOPPING---------------------------------
      1 tb olive oil
      2 sl firm white sandwich bread;
           -crusts discarded,
      1    ; cut into 1/4-inch
      1    ; dice
      1 sm garlic clove; chopped fine
      2 tb finely chopped fresh parsley
           - leaves; (wash and dry befo
      1    ; chopping)

Instructions

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 1-quart serving dish and cover evenly with
topping.

Yield: 2 servings

Converted by MC_Buster.

Recipe by: COOKING LIVE SHOW #CL9268

Converted by MM_Buster v2.0l.

Reviews