Saturday, July 30, 2011
This recipe is really special, not only because my Mom and I whipped it together from memory, but because it is a recipe of my Grandma Walters. While making this with my Mom, and then tasting the creamy, peppery beans, potatoes, and sausage, I was flooded with memories and images of my Grandma and being in her kitchen.
This recipe is best with fresh green beans and red potatoes, but works well with frozen green beans too. It is a wonderful way to highlight some of the beautiful summer bounty that is so readily available this time of year!
Creamed Green Beans, Red Potatoes, and Sausage
From My Mom and Gram Walters
2 cups fresh green beans, with the ends snipped off
2 cups red potatoes, cleaned
1 package of sausage (we used chicken sausage)
2 cups milk
1 stick of butter
2 tablespoons flour
Salt and pepper to taste
Bring a large heavy pot to boil and put in potatoes. Cook for about 10 minutes and then add in green beans. Cook beans and potatoes about 10 minutes more, being sure to check both for desired tenderness.
Begin the roux by heating the butter in a small pan over low to medium heat. Slowly add the flour to the butter, whisking constantly. The roux will begin to have a thick consistency, like frosting. At this point, slowly add the milk, about half a cup at a time. Continue to whisk quickly and constantly, adding the milk and keeping the heat at medium.
Season to taste with salt and pepper. My family likes a lot of pepper in this, so we end up using about a teaspoon! Meanwhile slice sausage and saute in a pan with a drizzle of olive oil or cooking spray. Cook fully on both sides, about 5 minutes.
Drain the beans and potatoes and then add back to the large pot. Place the sausage in the pot as well and mix together. Pour the cream sauce over the entire pot and carefully combine. Serve immediately.