Saintly Simple Cassoulet
	8   Italian sausages   1 Tbs    olive oil   4   onions   4 cloves    garlic   1   bouquet garni   1 cup    fresh parsley   800 g    diced tomatoes (canned)   800 g    white beans (canned)   2 Tbs    olive oil   2 cups    breadcrumbs - fresh   2 cloves    garlic   0.50 cups    fresh parsley     1 Prep: Finely slice onion and finely chop garlic and parsley. 2 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 bouquet garni, 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. Simmer, covered for 30 minutes. 3 Discard bouquet garni. 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, for 1 minute. 4 Divide amongst the containers and add the topping evenly. Cool in the refrigerator and then transfer to the freezer. Defrost well before reheating gently in a moderate-slow oven for 40 minutes and the topping is golden.   Servings: 4    Recipe Type sausages,beans,french   Copyright © 2006, The Gourmet Saint