Mustard Green Beans with Andouille Sausage and Vidalia Onion

Prep Time: 10 min

Cook Time: 15 min

Total Time: 25 min

Servings: 8

RECIPE INGREDIENTS

  • 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

RECIPE DIRECTIONS

    • 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.