One Pan Sausage Green Beans (Print version)
Sliced smoked sausage and tender-crisp green beans tossed in garlic butter in a single skillet. A quick, satisfying weeknight dinner done in 20 minutes.
# Ingredients:
For the skillet
01 -
14 oz (400 g) smoked sausage (kielbasa or andouille), sliced into 1/4-inch rounds
02 -
1 lb (450 g) fresh green beans, trimmed
03 -
1 tablespoon olive oil
04 -
2 tablespoons unsalted butter
05 -
3 cloves garlic, minced
06 -
1/2 medium yellow onion, thinly sliced
07 -
1/2 teaspoon garlic powder
08 -
1/4 teaspoon smoked paprika
09 -
3 tablespoons water
10 -
Salt and black pepper to taste
Optional
11 -
1 teaspoon soy sauce or Worcestershire sauce
12 -
Pinch of red pepper flakes
# Instructions:
01 -
Set a large heavy skillet over medium-high heat and add the olive oil. Let it heat for 1 minute until shimmering before anything goes in.
02 -
Add the sausage rounds in a single layer without crowding. Sear 2-3 minutes per side until the cut sides are deeply browned. Remove to a plate and set aside.
03 -
Lower the heat to medium. Add the sliced onion and cook 2-3 minutes, scraping up the browned bits from the pan as the onion softens.
04 -
Stir in the garlic, garlic powder, and smoked paprika for 30 seconds until fragrant. Add the green beans and season with salt and pepper, then toss to coat.
05 -
Add 3 tablespoons of water and cover the pan. Cook 5-7 minutes until the green beans are tender-crisp. Remove the lid and let any remaining water evaporate, about 1 minute.
06 -
Return the sausage to the pan and add the butter. Toss over medium heat until the butter melts and coats everything. Add soy sauce or Worcestershire if using, taste for salt, and serve hot.
# Good to know:
01 -
Best served immediately while the butter sauce is still glossy.
02 -
Use a 12-inch or larger skillet to keep the sausage rounds from crowding.