Sausages, Onions, Idaho® Potatoes, Peppers and Green Beans

A big rustic pile of delicious comfort food that also happens to be a whole balanced meal in one pot! It’s the perfect weeknight dinner to satisfy all.

 

Ingredients:

  • 2 ½ pounds Idaho® Yukon Gold or Yellow Finn potatoes, scrubbed, cut into bite-sized chunks.
  • 5 tablespoons olive oil, divided
  • 4 precooked spicy sausages of your choice (12 ounces) cut crosswise into ¼ inch slices
  • 2 bell peppers, any color, seeds and ribs removed, cut into ½ inch strips
  • 2 medium yellow onions, peeled, halved, and cut into ½ inch slices
  • ¾ pound fresh green beans (about 4 handfuls), washed, root ends trimmed off
  • 3 teaspoons kosher salt, divided
  • 1 teaspoon Aleppo pepper (or substitute fresh ground black pepper)
  • 2 tablespoons pomegranate molasses (or substitute balsamic vinegar)

Directions:

  1. Put the potatoes into a large pot, and cover with water by 2 inches. Stir in a teaspoon of salt. Set the pot over high heat. As soon as it comes to a boil, lower to a gentle boil and set your timer for 10 minutes, until potatoes are cooked but not falling apart. Drain and set aside.
  2. While the potatoes are cooking, heat 1 tablespoon of oil in a large heavy skillet over medium-high heat. Add sausages and cook, flipping occasionally, until browned on both sides, about 4 minutes. Transfer to a small bowl and set aside.
  3. Put an additional tablespoon of oil in the skillet. Add the onions and peppers and cook, stirring occasionally, until they are softened and browned in spots, about 7 minutes. Remove from heat but keep on the stove. Sprinkle with 1 teaspoon of salt and 1/4 teaspoon pepper.
  4. Fill a medium pot halfway with water and bring to a boil. Drop the green beans in to blanch them. Once the water returns to boil, set the timer for 2 minutes. Drain and plunge into cold water to stop the cooking process. Set aside.
  5. Add the sausages, green beans and potatoes to the skillet with the onions and peppers. Drizzle 3 tablespoons olive oil and 2 tablespoons pomegranate molasses (or balsamic) on top. Season with 1 teaspoon salt and ¾ teaspoon pepper. Toss everything gently to combine, over a medium flame, until heated through. Season, to taste, with salt and pepper. Divide among 5 bowls or plates. Enjoy!

Notes:

Time Saving Tip: You can peel and cut the potatoes up to 24 hours in advance if you store them – completely immersed in water with a dash of lemon juice - in a covered bowl or container in the fridge. They won’t turn brown and they’ll be fresh and ready to boil when you’re ready to cook!

Print Recipe

Yield: 5
Calories: 525
Sodium: 60 mg
Fat: 30 g
Fiber: 8 g
Protein: 10 g
Cholesterol: 40 mg

Source:
Lisa Goldfinger
Food Blogger
Panning The Globe

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