Snap Beans and Sausage

Not sure what to do with the abundance of snap beans or wax beans in your CSA box? How about beans and sausage?

Sweet Italian sausage is a great go-to meat for prepping vegetables. I use it with greens, cabbage, eggplant, and squash. This and last week, my Luckett Farms CSA box included snap and wax beans. Tonight I combined my big mess of beans with Italian sausage. This quick, one-pot dish can be served as a main entrée or a meaty side.


Snap Beans and Sausage

Ingredients

  • 1.5-2 lbs loose Italian sausage 
  • a mess (about 2 lbs) of fresh snap and/or wax beans, remove stems and “strings” and snap to desired size
  • 2 onions chopped
  • 2 peppers (sweet and/or hot) chopped
  • 2 cloves garlic minced
  • 2 tbsp fresh basil (OK to sub other fresh or dried herbs)
  • Season (salt/pepper) to taste.

Process

  • In large pan, brown sausage over med high heat, breaking it up as it browns. If you have excess oil from the sausage, drain. I use a lean sausage and didn’t need to drain oil.
  • Add onions, pepper, and garlic.
  • Sauté until onions are clear, about 5 minutes.
  • Add beans and herbs.
  • Mix and sauté for about 5 minutes.
  • Reduce heat, cover, and let simmer until beans are tender (10-15 minutes).
  • Enjoy!
NOTES:
  • I say snap you say string; I say string you say green: they’re all the same bean.
  • I didn’t use any oil, because the sausage produced just enough. If needed, add olive oil to sauté the vegetables.
© Copyright Pennie Nichols. All Rights Reserved. 2016

About Pennie Nichols

This little corner is dedicated to some of the things that interest me and to those of you who share those interests about relationships, travel, cooking, gardening, canning, jewelry, and writing. I’ll throw in some recipes and stories for your reading pleasure.

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