Haricot Verts are skinny green beans. Actually, they very closely resemble the “string beans” I ate out of many gardens as a child. Both sides of my family liked to pick beans when they were long and skinny. It wasn’t until college that I learned what the rest of the world called green beans. I wasn’t a huge fan of fat wide pods. I have made many casseroles out of canned green beans that were a happy medium between my beloved skinny beans and wide monstrosities in my college chow line. Now I keep several packages of frozen haricot verts for dishes like this. I could make them with almost anything. Tonight, I made them with what I had on hand.
Sausage and Green Bean Stir Fry
- 1 lb Kielbasa sausage
- 1/2 lb haricot verts or regular green beans, fresh or frozen
- 1 cup of chicken broth
- 1/8 cup of sliced almonds
Preheat a large pan over medium heat. Add sausage and cook until completely done. Remove from heat and set aside.
Add green beans and broth to the pan. Keep heat on medium high and cook 3-5 minutes until crisp-tender.
Return sausage to pan, add almonds, and stir thoroughly. Serve immediately.
This recipe is Whole30 compliant and Paleo.