Saucy beans and sausage

26 10 2012

We have had a variation on this theme for dinner a few times.  It’s yummy comfort food and since I’m not a fan of gluten-free pasta, it’s a way I can get my Italian fix without griping about missing noodles.  I got it from Good Housekeeping.

  • 8 ounce(s) sweet or hot Italian sausages
  • Olive oil
  • 1 medium onion, thinly sliced
  • 1 medium red bell pepper, thinly sliced
  • 1 can(s) (14- to 14.5-ounce) lower-sodium crushed tomatoes
  • 1 1/2 pound(s) green beans
  1. Preheat oven to 425 degrees F. In 5- to 6-quart saucepot, cook sausage and 1″ water on medium-high for 10 minutes with the lid on, then remove lid and keep cooking on medium until browned. Transfer to small bowl; set aside.
  2. Add enough oil to any drippings in saucepot to equal 1 tablespoon of fat. Add onion, red pepper, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Cook 3 to 4 minutes or until vegetables have softened, stirring occasionally. Stir in tomatoes; reduce heat to medium-low and cook vegetable mixture 7 to 8 minutes, stirring occasionally.
  3. Meanwhile, trim green beans and cut into 2-inch pieces. Add green beans to pot with tomatoes; cook 3 minutes, stirring occasionally. Stir in reserved sausage.
  4. Transfer green bean mixture to 3-quart shallow baking dish. Cover with foil and bake 35 minutes or until green beans are very tender.
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2 responses

26 10 2012
hopefulandhungry

Yum, this looks so tasty and would be perfect for fall!

26 10 2012
ThoughtProvokingMoments

Oh boy! Food! How mouth-watering & yummy looking….;)

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