Best Italian Sausage And Green Beans Recipes

ITALIAN SAUSAGE AND GREEN BEANS

Steps:

• In 10-inch skillet, cook sausage over medium-high heat 5 to 7 minutes, stirring frequently, until no longer pink; drain.
• Stir in uncooked pasta and sauce mix (from Hamburger Helper box), milk and hot water. Heat to boiling, stirring occasionally. Reduce heat; cover and simmer 15 minutes, stirring occasionally. Stir in green beans; cover and simmer about 10 minutes longer or until beans and pasta are tender. Stir in tomato. Remove from heat.
• Cover; let stand 5 minutes (sauce will thicken as it stands).

SAUSAGE, BEANS, AND GREENS

Steps:

• In a large pot, cook sausage and onion over medium heat for 5 minutes or until onion is tender; drain.
• Add in beans, chicken broth, wine, and thyme.
• Bring to a boil; lower heat, cover, and simmer for 5 minutes.
• Stir in escarole; heat through.
• Season to taste with salt and pepper, if desired.
• Ladle into individual bowls; sprinkle w/ Parmesan cheese.

ITALIAN GREENS AND BEANS WITH SAUSAGE VARIATION

Steps:

• I process onions and garlic lightly, then saute them in olive oil until they are transparent in a good-sized pot on medium. (I suppose you could chop these things, but why? Also, by "good-sized" I mean a pot that will contain all of the escarole leaves).
• Add sausage and cook thoroughly, but not overly. Turn up the heat a bit.
• When sausage is looking about done, add tomato chopped to your liking. I chop it small.
• Add the cleaned and rinsed escarole. Sometimes Escarole heads can be really big or pretty puny. Since 2 puny heads (~size of a larger grapefruit) = 1 really big head (~size of a football), opt for whatever combination you can get. To clean it, I just take off a bunch of leaves, rinse them under cold water, snap them in half, and throw them in the pot. Don't worry about water getting into the pot. Let the escarole cook all the way down to the point you see the lines at the base of the leaf. You'll see what I mean. Don't undercook it. You'll taste it and it's not a good taste. At this point I rely on the taste test to know when it's done.
• Once escarole is sufficiently wilted, add your canellini beans. Of course, make sure they are sufficiently rinsed then drained. Heat them thoroughly.
• Add chicken stock, more or less depending on how soupy you want it. The broth is so good that you may want to make it soupy, which I did the second time around!
• Let it simmer until the outer layer sheds off of the canellini beans. Serve with some warm crusty bread (I use the whole grain because it's SBD-friendly) and enjoy!

AUTHENTIC NEW ORLEANS RED BEANS AND RICE

Steps:

• Melt shortening in a skillet over medium heat. Cook and stir onion, garlic, and bell pepper in hot shortening until tender, 5 to 7 minutes.
• Combine water, red beans, and ham hock in a large pot; bring to a boil. Stir onion mixture into the water; add smoked sausage and celery to the boiling water; return to a boil. Stir bay leaves, Creole seasoning, thyme, and sage into the boiling water. Reduce heat to low, place a cover on the pot, and simmer until the beans are tender, about 5 hours.
• Remove and discard ham hock and bay leaves; stir in hot pepper sauce and serve over white rice.