SAUSAGES, ONIONS, POTATOES, PEPPERS AND GREEN BEANS

SAUSAGES, ONIONS, POTATOES, PEPPERS AND GREEN BEANS

INGREDIENTS:

2½ pounds Idaho® Yukon Gold or Yellow Finn potatoes, scrubbed, cut into bite-sized chunks.
5 tablespoons olive oil, divided
4 precooked spicy sausages of your choice (12 ounces) cut crosswise into ¼ inch slices
2 bell peppers, any color, seeds and ribs removed, cut into ½ inch strips
2 medium yellow onions, peeled, halved, and cut into ½ inch slices
¾ pound fresh green beans (about 4 handfuls), washed, root ends trimmed off
3 teaspoons kosher salt, divided
1 teaspoon Aleppo pepper (or substitute fresh ground black pepper)
2-3 tablespoons pomegranate molasses (or substitute balsamic vinegar)

INSTRUCTIONS:

Put the potatoes into a large pot, and cover with water by 2 inches. Stir in a teaspoon of salt. Set the pot over high heat. As soon as it comes to a boil, lower to a gentle boil and set your timer for 10 minutes, until potatoes are cooked but not falling apart. Drain and set aside.
While the potatoes are cooking, heat 1 tablespoon of oil in a large heavy skillet over medium-high heat. Add sausages and cook, flipping occasionally, until browned on both sides, about 4 minutes. Transfer to a small bowl and set aside. (don’t wash the skillet – you’ll use it for the peppers and onions)
Put an additional tablespoon of oil in the skillet. Add the onions and peppers and cook, stirring occasionally, until they are softened and browned in spots, about 7 minutes. Remove from heat but keep on the stove. Sprinkle with 1 teaspoon of salt and ¼ teaspoon pepper …