1 Review

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 Chef-Boy-I-Be-Illinois' Maple Stewed Apples. Thank you for sharing!! Made for My 3 Chefs Fall 2008.

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Chef-Boy-I-Be Illinois November 21, 2008
German-Italian Beans