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.