Green beans and potatoes with polish sausage cooked with chicken broth

Here’s a one-pan Green Beans and Potatoes with Polish Sausage cooked in Chicken Broth recipe—a hearty, flavorful, and easy-to-make dish:

Ingredients

• 1 lb Polish sausage, sliced into ½-inch rounds
• 1 lb green beans, trimmed
• 1 lb small potatoes (Yukon gold or red), cut into bite-sized pieces
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 cups chicken broth
• 2 tbsp olive oil
• 1 tsp smoked paprika (optional)
• ½ tsp black pepper
• Salt, to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Brown the sausage:
   • In a large skillet or Dutch oven, heat olive oil over medium heat.
   • Add Polish sausage slices and cook until lightly browned on both sides, about 4–5 minutes. Remove and set aside.
2. Sauté vegetables:
   • In the same skillet, add diced onion and garlic. Cook until fragrant and softened, about 3 minutes.
   • Add potatoes and cook for 5–7 minutes, stirring occasionally, until they start to brown slightly.
3. Add green beans and broth:
   • Stir in green beans and return the sausage to the pan.
   • Pour in chicken broth, add smoked paprika, salt, and pepper. Stir to combine.
4. Simmer:
   • Bring to a gentle boil, then reduce heat to low. Cover and simmer for 15–20 minutes, or until potatoes are tender and green beans are cooked but still slightly crisp.
   • Check seasoning and adjust salt and pepper as needed.
5. Serve:
   • Garnish with chopped fresh parsley.
   • Serve hot as a main dish or hearty side.

Tips:

• For extra flavor, you can add a splash of apple cider vinegar or a squeeze of lemon juice before serving.
• If you prefer softer green beans, cook an extra 5 minutes.
• You can also add bell peppers or carrots for more color and sweetness.

If you want, I can also make a slow cooker version where the potatoes, green beans, and sausage cook together all day for an even richer flavor.