I have a recipe on food52, Haya's Wax Beans or Green Beans, that serves as the base for this dish. Haya's beans were very good as leftovers, but even better when grilled sausages, grilled peppers, and a little wine were added for a next-day dinner. The sausages and peppers can be grilled stove top as well, and then can be added to the beans and sauce - easy! We serve with angel hair pasta, parmesan cheese to sprinkle, and good, crusty bread to sop up sauce. —Bevi
packages of links of sweet sausage, casings removed (I like Italian sweet Chicken sausage)
green or red bell peppers
1/2 to 3/4 cups
dry white wine
In This Recipe
Place the leftover beans on the stove top, over low heat. Cut each sausage into 6 pieces. Cut the green or red peppers into 2-inch chunks.
Fry the sausage pieces in a sauté or grill pan, in a bit of olive oil, turning sausages until pieces are browned on all sides. Do not discard any fat that accumulates in the pan. Put the sausage into the sauce. Add the wine to deglaze the pan and then add to the sauce.
Fry the peppers in the same grill pan until they blister and then add to the sauce.
Stir and cook covered on low heat for about 15 minutes, or until all the flavors have melded.
Serve with pasta of your choice, making sure to stir in about a half cup of cooked pasta water to the pot of sausage and peppers before serving.