German-Italian Beans

"The original version of this recipe came from Empire Magazine, a newspaper Sunday supplement, many years ago. If the optional potatoes are included, this dish, with a salad and bread makes a quick and hearty meal."
 
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Ready In:
1hr
Ingredients:
13
Serves:
4
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ingredients

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directions

  • Place both sausages types in a greased Dutch oven or heavy 5 quart saucepan.
  • Cook over moderately high heat until browned on all sides.
  • Remove from pan.
  • Add enough olive oil to drippings from sausage to make about 4 Tbsp, add onions, garlic, and green beans, and cook over moderate heat, stirring frequently, until onions are transparent and garlic is just beginning to brown.
  • Add basil, savory, salt, pepper, beef broth, mushrooms and potatoes, and mix well.
  • Boil, reduce heat, and simmer, covered, for about 20 minutes or until beans and potatoes are done.

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Reviews

  1. This is reminiscent of a favorite Midwestern dish that is commonly served in late Spring/early Summer when the first crop of green beans comes on and you can dig up some fresh new potatoes. My partner and I found that this also makes a wonderful Fall comfort one-dish meal! I used 1 pound of smoked sausage from our butcher and cut it into 1/2 inch thick rounds and browned those in a skillet and then added the chopped onion. I omitted the garlic. Then I added two 15 ounce cans of whole green beans (one drained, the other with the liquid), 1 teaspoon dry thyme, 1 teaspoons beef base (rather than beef broth since I had the liquid from the canned beans) and lots of freshly ground black pepper. We omitted the basil and mushrooms. I let this simmer for 30 minutes until the new potatoes and the beans were tender. We like to sprinkle Worcestershire sauce over the top. Served with Recipe #333949. Thank you for sharing!! Made for My 3 Chefs Fall 2008.
     
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RECIPE SUBMITTED BY

I WAS retired oilfield trash since 1999, who has lived in Houston TX for the last 25 years, though I'm originally from California. I'm Texan by choice, not by chance! I am now working in Algeria 6 months a year, so I guess that gives new meaning to the term SEMI-retired. I grew up in restaurants and worked in them for 13 years while getting through high school and college, working as everything from dishwasher to chef, including just about everything in between. At odd intervals I also waited tables and tended bar, which gave me lots of incentive to stay in school and get my engineering degree. During the 33 years since, I have only cooked for pleasure, and it HAS given me a great deal of pleasure. It's been my passion. I love to cook, actually more than I love to eat. I read cookbooks like most people read novels. My wife and I both enjoy cooking, though she isn't quite as adventurous as I am. I keep pushing her in that direction, and she's slowly getting there. We rarely go out to eat, because there are very few restaurants that can serve food as good as we can make at home. When we do go out, it's normally because we are having an emergency junk-food attack. My pet food peeves are (I won't get into other areas): are people who post recipes that they have obviously NEVER fixed; obvious because the recipe can't be made because of bad instructions, or that are obvious because it tastes horrible. I also detest people who don't indicate that a recipe is untried, even when it is a good recipe. Caveat emptor!
 
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