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
- 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.
- 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).
- 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