An ideal recipe for a summer main dish and an always welcome bring-along to a pick-nick. Left-over sausages from a BBQ can find a new use in this one-dish meal.
Yield: 4 servings
Time: 30 minutes
Ingredients:
- 3/4 lb (120 g) green beans, ends trimmed and halved if too long
- 1 1/4 cup (250 g) fresh or frozen lima beans, no canned ones please
- 1 Tbsp olive oil
- 1 medium shallot finely minced
- 4 Andouille sausages, spicy kielbasa or left-over BBQ sausages
- 1 cup (120 g) feta cheese, cut into cubes
- 1 1/2 cups (300 g) cherry tomatoes, halved
- 2 Tbsp red wine vinegar
- 1 1/2 tsp Dijon mustard
- 2 Tbsp lemon juice or to taste
- 2 garlic cloves, finely minced
- 1/3 cup (140 ml) extra virgin olive oil
- salt and pepper to taste
- 1/2 cup (14 g) flat-leaf parsley, finely chopped
Preparation:
Bring a pot of water to a boil and add salt to taste. Add green beans and cook for about 4-5 minutes or until tender. Transfer green beans with the aid of a skimmer to a bowl of iced water. Reserve the cooking water for the lima beans. Drain green beans and set them aside in a bowl to cool completely. Add lima beans to the cooking water. If using fresh lima beans, cook until just tender. If using frozen ones, cook according to package directions or until tender. Plunge them into ice water when done and drain. Add to the green beans.
Heat 1 tablespoon olive oil over medium-high heat and cook sausages until browned all over. Remove from the frying pan and set on paper towels to cool. Add shallot to the pan and saute briefly. When sausages are cool slice them into rounds. Add sausages and shallot to the green beans.
In a small bowl, whisk vinegar, mustard, garlic and lemon juice until smooth. Add extra-virgin olive oil, salt and pepper and stir well. Adjust the taste, if necessary. Add dressing to the green beans and sausages and let it marinate a bit.
Just before serving add the cherry tomatoes and cubed feta. Stir gently taking care not to break the feta. Adjust seasonings if needed.
