A few weeks ago, I won an amazing basket of local produce and goodies from the organization that runs our favorite farmers markets, GrowRVA. I was expecting a few things, but this basket was overflowing with some of the best foods our area has to offer. I knew immediately what I would do with some of the items, but some of them required more thought. There was a bag of gorgeous wax beans, and I wanted to do something more special than our typical blanched and sautéed beans side dish. My initial thought was to make some type of salad, but nothing jumped out at me after a quick recipe search. Then I remembered the delicious chicken sausages we needed to use and decided to search for wax beans + sausage recipes when I came across this one.
Like most good summer meals, this one is simple. The simplicity allows the flavors and feeling of summer to really shine through. When harvested at their height, fruits and vegetables don’t require much to make them delicious, and this recipe is a perfect example of that. Fresh herbs and caramelized onions are combined with wax beans and tomatoes to create a fresh and supremely summer dinner. This one is definitely going into the summer meal rotation.
- YIELD: 2-3 servings
1 pound sausages
3 tablespoons olive oil
1 large onion, thinly sliced
3 fresh thyme sprigs
Pinch of sugar
Kosher salt and freshly ground black pepper
1 cup halved cherry tomatoes
1 pound green or wax beans (or a combination) trimmed
¼ cup white wine
½ cup chopped mixed fresh herbs (basil, parsley, thyme, oregano)
Prepare your grill or preheat broiler. Grill or broil sausages until browned, blistered and completely cooked.
While the sausages are cooking, prepare the beans. Heat the oil over medium-high heat in a large skillet until shimmering. Add the onion, thyme sprigs, sugar and salt and pepper to taste. Cook until the onions start to turn light brown, about 7 minutes.
Add the tomatoes and continue cooking until they begin to release their juices, about 2 minutes. Add the beans and wine and stir to combine. Cover, reduce heat to medium-low and cook for 3 minutes. Uncover the pan, add the chopped herbs and continue cooking, tossing occasionally, until the liquid evaporates and beans are done to your desired crispness (anywhere from 5 to 25 minutes). Add water to the pan as needed if the beans aren’t cooked before the liquid evaporates.
Place the grilled sausages over the cooked beans and serve immediately.