Ingredients
7 oz.
Eckrich Skinless Smoked Sausage, cut into 8 pieces
7 oz.
14 oz.
Fingerling potatoes, halved
14 oz.
1 Tsp.
Salt
1 Tsp.
1 Tbsp.
Olive oil
1 Tbsp.
1 whole
Onion, cut into thin wedges
1 whole
1 whole
Bell pepper (preferably red or orange) , cut into thin strips
1 whole
1/4 Tsp.
Black pepper
1/4 Tsp.
8 oz.
Can cut green beans, drained
8 oz.
1 Tbsp.
Balsamic vinegar
1 Tbsp.
Directions
Place potatoes and ½ teaspoon of the salt in a 3-quart saucepan. Cover with 2 inches of water and bring to a boil.
Reduce to a simmer and cook for 10 minutes, or until potatoes are tender. Drain.
Meanwhile, in a large skillet heat oil over medium-high heat. Add the onion and bell pepper; cook 5 to 6 minutes or until crisp tender, stirring occasionally. Add potatoes, sausage, the remaining 1/2 teaspoon of the salt and the black pepper; cook and stir 4 to 5 minutes or until heated through.
Stir in beans; heat 1 to 2 minutes.
Drizzle the Balsamic Vinegar across the top of the skillet before serving.
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