Sausage and Summer Beans

Summer beans are in full swing and are really great looking. There are a few new varieties out there that are a very vibrant green in color. This medley of sausage and summer beans look best when made with both yellow and green beans, The colors add to the appeal.

Grilled Sausages and Summer Beans With Herbs, Tomatoes and Caramelized Onions

2 pounds your favorite sausages

3 tablespoons olive oil

1 large red onion, thinly sliced

4 fresh thyme sprigs

Kosher salt and freshly ground black pepper

Pinch of sugar

1 cup halved cherry tomatoes

1 pound green or wax beans (use a combination for the prettiest dish), trimmed

1/4 cup white wine

1/2 cup chopped mixed fresh herbs, including basil and parsley

Fleur de sel or coarse sea salt, for serving (optional).

1. Prepare grill or preheat broiler. Grill or broil sausages until browned and blistered and cooked all the way through.

2. Meanwhile, prepare beans. Heat oil in a large skillet with a cover until shimmering. Add onion, thyme sprigs and a pinch each of salt, pepper and sugar. Sauté over medium-high heat until onions are golden in spots and browned around edges, about 7 minutes.

3. Add tomatoes and sauté until they start to release their juices, 2 minutes. Add beans and wine and toss everything in pan. Cover, reduce heat to medium-low, and cook 3 minutes. Uncover pan, add herbs and continue to cook. Toss beans occasionally, until liquid evaporates and beans are done to taste, 5 to 30 minutes, adding water to pan if it dries out. Garnish with coarse salt if you like and serve hot or at room temperature, with sausages.*

Enjoy!

* Recipe from the New York Times.