Green Beans Sausage and Potatoes is purely delicious, flavorful, old-style comfort food at it’s finest, made with fresh organic green beans, Italian sausage meatballs, organic small red potatoes, onions, and simmered in a tomato broth.
When I was a child, my father used to make this wonderful dish called, Green Beans Sausage and Potatoes. The best part of it was the tiny little sausage meatballs that cooked in the wonderful tomato broth. They were so outstanding it was simply ridiculous!
I cannot begin to tell you enough, just how wonderful the fresh green beans, Italian Sausage, and Potatoes smelled while they were cooking in a lovely tomato broth. Even today, as they cook on my stovetop, I have fond memories of my father in the kitchen.
This is really a fairly simple recipe to make, the most involved part is the rolling of the tiny meatballs. If you roll the meatballs fast enough you can pretty much have them done in about 20 to 30 minutes, depending on your speed of course.
When making this recipe, if you can use locally grown or organic vegetables, the taste and quality are just so much better, in my opinion. I know sometimes that may not be an option, but it’s definitely worth it in the long run. I like to use locally grown ingredients to support the farmers in our area. However, you can also use organic frozen green beans in the offseason if need be.
I definitely would not recommend using canned green beans in place of the fresh or frozen green beans. It’s just not going to taste remotely even close to the fresh or frozen green beans. You want to be able to simmer the green beans until they are tender and the canned version is just already too soggy to simmer for more than a few minutes.
My father used to use regular-sized red potatoes and cut them into bitesize pieces for this recipe. I use the small organic red potatoes that come in 2-pound bags at the market and cut them in halves. I find that they cook perfectly at the same time as the green beans. You can use either or if you desire. The recipe tastes pretty much exactly the same.
I also do not peel the potatoes nor did my father. I just wash and scrub them before adding them to the pot. Most of the nutrients are in the skins of potatoes and the skins are very thin so it doesn’t hinder the taste one bit. I actually think it adds to the flavor of the Green Beans Sausage and Potatoes recipe.
Look at all those wonderful ingredients packed in one bowl! How can you go wrong with this amazing comfort food? Unless you dislike the ingredients, you just can’t go wrong. It’s a win-win situation for dinner. It even tastes better the next day. Which is a huge plus, in my book.
I would not recommend freezing this recipe unless you omit the potatoes. I don’t know why, but apparently, potatoes hate being frozen because they come out awful afterward. You can, however, omit the red potatoes, freeze, and add cooked potatoes to the green beans while reheating, but it’s not as delicious as adding them from the start.
Ingredients needed for Green Beans Sausage and Potatoes
One pound of Mild Italian sausage
1/4 cup Panko breadcrumbs
1/4 cup finely grated Parmesan Cheese
One Egg, lightly beaten
Two-pounds Organic Small Red Potatoes halved
One-pound Organic Fresh Green Beans
One Large Yellow Onion
Four Cloves Garlic, minced
Two Cans Organic Stewed tomatoes
Three cups of Chicken Stock or low sodium chicken broth + more if needed
Kosher Salt, to own taste
Freshly Ground Black Pepper, to own taste
Five Fresh Basil leaves, torn
Extra Parmesan Cheese to top
- 1 pound Mild Italian sausage
- 1/4 cup Panko Breadcrumbs
- 1/4 cup Finely Grated Parmesan Cheese
- 1 Egg, lightly beaten
- 3 cups Chicken Stock or Low sodium Chicken Broth + more if needed + more if needed
- 2-15- ounce Stewed Tomatoes
- 2 pounds Organic Small Red Potatoes, halved
- 1 pound Organic Fresh Green Beans, ends snapped
- 1 large Yellow Onion, chopped
- 4 cloves Garlic, minced
- Kosher Salt, to own taste
- Freshly Ground Black Pepper, to own taste
- 5 Fresh Basil leaves, torn
- Extra Parmesan Cheese to top
Place a Dutch oven or large pot on medium heat, add chicken stock or low sodium chicken broth, and 2 cans of organic stewed tomatoes, then bring to a heavy simmer.
Meanwhile, in a medium bowl combine ground mild Italian sausage, Panko breadcrumbs, Parmesan cheese, and lightly beaten egg. Form mixture into marble-sized meatballs. This should take about 20-30 minutes depending on your speed.
Slowly drop the formed marble-sized meatballs into the simmering broth, careful not to burn yourself doing so. Let cook 5 minutes or so before turning the meatballs. Turm meatballs let simmer about 5 minutes.
Add the small red potatoes, fresh green beans, chopped yellow onion, minced garlic, kosher salt, and freshly ground pepper, to meatballs and broth. Simmer 35-40 minutes on a low heat setting.
Remove from heat source, serve with torn Basil leaves and parmesan cheese on top while still hot.
If using fresh green beans be sure to wash and snap ends off before using in the recipe.
The Small Red Potatoes do not need to be peeled, just washed and scrubbed cleaned and cut in half.
If using regular Red Potatoes be sure to wash, scrub and cut in bite-sized pieces
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