Mustard Green Beans with Andouille Sausage and Vidalia Onion

Prep Time: 10 min
Cook Time: 15 min
Total Time: 25 min
Servings: 8
  • 1/4 cup Filippo Berio Organic Extra Virgin Olive Oil, divided
  • 1 tbsp Filippo Berio white wine vinegar
  • 2 tbsp grainy Dijon mustard
  • 1 tbsp honey
  • 1/2 tsp each salt and freshly ground pepper
  • 6 oz Andouille sausage, thinly sliced
  • 1 Vidalia onion, sliced
  • 1 lb green beans, trimmed and blanched
      • Whisk together 2 tbsp olive oil, vinegar, mustard, honey, salt and pepper; set aside.
      • In large nonstick skillet set over medium-high heat, heat remaining olive oil; cook sausage and onion for 12 to 15 minutes or until onion is tender and lightly browned.
      • Add green beans and reserved olive oil mixture; toss for 2 to 3 minutes or until heated through. Transfer to serving platter. Serve immediately.


      Tip: To blanch green beans, cook in a pot of boiling salted water for 2 to 3 minutes or until bright green and tender-crisp. Drain and plunge into an ice bath to stop the cooking. Drain and dry well before adding to skillet.



    30 Mins or Less

    Ingredient: Vegetables

    Cooking Method: Sauté / Pan Fry

    World Cuisine: American

    Product: Organic

    Join our community to receive recipes, culinary tips, and trends.
    View an example email

    No thanks, I am already a Subscriber

    * Required fields

    Popup Close Button

    Facebook Pinterest YouTube