Sausage And White Bean Cassoulet

4 sweet Italian sausage links (about 10 ounces total) pricked all over with a fork
1 teaspoon olive oil
2 medium onions, halved and sliced thin lengthwise
2 garlic cloves, chopped fine
11/2 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 (19-ounce) can white beans such as cannellini, navy, or Great Northern, drained and 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)

• 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 sauté bread until pale golden.
• Stir in garlic, parsley, and salt and pepper to taste and sauté, stirring 1 minute.
• Transfer "cassoulet" to a 1-quart serving dish and cover evenly with topping.

Bake at 400 10 minutes after topping is added

Yield: 2 servings