Greek Green Beans with Sausage in Tomato Sauce

I follow the Closet Cooking blog and frequently find recipes that look interesting and fun. This recipe photo caught my eye, the ingredients all looked delicious, and the instructions were very simple. Making the dish takes at least an hour, but it's well worth it.

Greek Green Beans with Chicken Sausage in Tomato Sauce
(adapted from Closet Cooking's Fasolakia recipe)

Serves 4

1 tbsp olive oil
1 medium onion, diced
4 cloves garlic, chopped (double the original recipe)
2 large pinches red pepper flake
1/2 package TJs andouille chicken sausage, diced (our own modification)

1 28 oz can diced tomatoes
1 lb. green beans, trimmed and cut into bit sized pieces
1/2 teaspoon oregano
Salt
Pepper
1 handful parsley, chopped
1 handful dill, chopped
1/2 cup feta, crumbled

Saute the onions in the olive oil over medium heat until soft. Add in the garlic and cook for another minute. Normally, you should add the red pepper flakes with the garlic, but I forgot to do so and added them later. Turn the heat down to medium-low and throw in the chicken sausage. Cook a few more minutes.

Mix in the diced tomatoes, green beans, oregon, the red pepper flakes previously forgotten, and salt and pepper to taste. Adjust the heat until the dish is simmering in the diced tomatoes juice and cook for 40 minutes or until the green beans are tender.

Remove from heat, mix in the dill and parsely, and serve garnished with feta cheese.

We served our dish over cous cous, which worked really well as the grain soaked up a lot of the liquid from the tomatoes. The dill gave a really great flavor to the dish and both the large portion of red pepper flakes and andouille sausage give it a nice heat.