Green Beans with Sausage and Fennel

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  • Level: Easy
  • Total: 40 min
  • Active: 40 min
  • Yield: 6 to 8 servings
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6 tablespoons extra-virgin olive oil

2 pounds green beans, trimmed

Kosher salt and freshly ground pepper

8 ounces hot Italian sausage, casings removed

1 small red onion, thinly sliced

1 small bulb fennel, halved, cored and very thinly sliced, plus chopped fronds for topping

2 teaspoons fresh thyme


  1. Heat 2 tablespoons olive oil in a large skillet over high heat. Add half the green beans and season generously with salt and pepper. Cook, undisturbed, until starting to brown, about 3 minutes. Toss and continue cooking until tender, 3 to 4 minutes; transfer to a rimmed baking sheet. Add another 2 tablespoons olive oil to the skillet and repeat with the remaining green beans; add to the baking sheet and wipe out the skillet.
  2. Add the remaining 2 tablespoons oil and the sausage to the skillet. Cook over medium-high heat, breaking up the meat, until lightly browned, 4 to 5 minutes. Remove with a slotted spoon to the baking sheet with the green beans. Add the red onion, fennel and thyme to the skillet, season with salt and cook, stirring, until softened, 4 to 5 minutes.
  3. Return the beans and sausage to the skillet and toss; season with salt and pepper. Transfer to a serving dish and top with fennel fronds.

Cook’s Note

Cook the whole dish up to 4 hours ahead; cover and refrigerate. Reheat in a 300 degrees F oven; top with fennel fronds before serving.