Mustard Green Beans with Andouille Sausage and Vidalia Onion
- 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.
Cooking Method: Sauté / Pan Fry
World Cuisine: American