Recipe by Amanda Beth
Simple, but very good. I think this may be a Midwest, US kind of thing. Super fast and easy too! We serve the potatoes to the side, with some butter on them. I don't recommend the low-fat varieties with this, they don't seem to boil well.
Top Review by IncorrigiblyCorey
This was a staple meal for me growing up in Indiana. It has a delightfully simple taste. Works well with fresh, frozen or canned green beans, and various kinds of sausage, though I prefer a smoked sausage. It is well complemented by a little apple cider vinegar or sourdough bread, as well as parsley and dill.
When I prepare this for friends in California, I usually make it as a soup or stew, replacing the water with stock and bouillon and allowing the potatoes to cook until they begin falling apart, adding enough flour (mixed with cooled broth before adding to the pot) to obtain the desired consistency. Quinoa is also a delicious addition.
- 1 lb kielbasa or 1 lb smoked sausage
- 4 medium potatoes, peeled and cubed
- 1⁄2 medium onion, sliced
- 2 (14 1/2 ounce) cans green beans, drained
- 1⁄2 teaspoon black pepper
- salt, to taste