Sunday, August 17, 2008

New York Green Beans

The NY Times is a staple in my parent's house and Wednesday is my personal favorite as the food section never fails to inspire. As I mentioned, I was home last week and stumbled upon this tasty very summer-like bean recipe.

2 pounds of sausages -- Wegman's was our choice
3 tablespoons olive oil
1 large red onion, thinly sliced -- ours was a spectacular onion from the Apple Shed
4 fresh thyme sprigs
Kosher salt and freshly ground black pepper
Pinch of sugar
1 cup halved cherry tomatoes
1 pound green or wax beans (use a combination for the prettiest dish), trimmed
1/4 cup white wine -- 80/20 I only had some red, but it worked
1/2 cup chopped mixed fresh herbs, including basil and parsley
Fleur de sel or coarse sea salt, for serving (optional).
1. Prepare grill or preheat broiler. Grill or broil sausages until browned and blistered and cooked all the way through.
2. Meanwhile, prepare beans. Heat oil in a large skillet with a cover until shimmering. Add onion, thyme sprigs and a pinch each of salt, pepper and sugar. Sauté over medium-high heat until onions are golden in spots and browned around edges, about 7 minutes.
3. Add tomatoes and sauté until they start to release their juices, 2 minutes. Add beans and wine and toss everything in pan. Cover, reduce heat to medium-low, and cook 3 minutes. Uncover pan, add herbs and continue to cook. Toss beans occasionally, until liquid evaporates and beans are done to taste, 5 to 30 minutes, adding water to pan if it dries out. Garnish with coarse salt if you like and serve hot or at room temperature, with sausages.
Yield: 4 to 6 servings.

1 comment:

Jen O. P. said...

Is it just me, or is that sausage in a humorous position?