Our garden is overflowing with long green beans, which seem to have sprouted overnight. After a later-than-normal harvest, we can’t seem to keep up with (or give away) their unending yield. Tired of eating them in regular shape/form, ,y Dad reminded me of an old favorite I used to enjoy to use up the beans: sliced green bean, pork, and olive stir-fry. Rice Kernel isn’t fond of olives so ommitted them and added fennel sausage and extra peas from the garden. It’s an appetizing dish featuring slivers of crunchy beans, salty specks of sausage, carmelized onions, and a pops of round beans. Although Rice Kernel enjoys it paired with rice, I’m partial to mashed potatoes or even grits.
Sausage with Green Beans and Fresh Peas
1 lb bulk sausage
1 pound green beans, sliced
1 large onion, chopped
1/2 cup fresh peas
1/2 cup fennel, sliced
- In a saute pan, break up sausage and cook until almost browned. Add in onions and allow to carmelized for 5-10 minutes. Throw in beans, fennel and peas and cook an additional 3-5 minutes, until tender.
- Serve hot with rice, mashed potatoes, or grits.