Recipe by Kenda's Kitchen
My family loves this recipe which I typically serve on special occasions. The green beans do not remain crisp, but rather absorb the flavor of the onions, garlic, sausage, and beef broth.
Top Review by Laura Meehan
At first, I was nervous, because I tend more toward tender-crisp veggies, preference-wise. But these were very yummy. I used bouillon for the broth, and plain old frozen sausage links, and they turned out great. Good Thanksgiving dish for a little something different.
- 1 tablespoon butter
- 1 small onion, well chopped
- 1 tablespoon garlic, minced
- 2 ounces smoked sausage, minced
- 12 -16 ounces fresh green beans, ends removed
- 1 (15 ounce) can beef broth
- salt and pepper
Directions See How It's Made
- Caramelize the onion in the butter over medium heat.
- Stir in garlic, remove from heat, and allow to sit for 10 minutes.
- Add the rest of ingredients and cook on medium high heat for 15 minutes. Stir occasionally.
- Reduce heat to medium and cook another 15 minutes.
- Green beans are done when most, but not quite all of the liquid has evaporated.
- Taste and adjust salt and pepper.