German-Italian Beans

Recipe by Toby Jermain

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.

Top Review by Chef-Boy-I-Be Illin

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.

Ingredients Nutrition


  1. Place both sausages types in a greased Dutch oven or heavy 5 quart saucepan.
  2. Cook over moderately high heat until browned on all sides.
  3. Remove from pan.
  4. 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.
  5. Add basil, savory, salt, pepper, beef broth, mushrooms and potatoes, and mix well.
  6. Boil, reduce heat, and simmer, covered, for about 20 minutes or until beans and potatoes are done.

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