Green Beans & Summer Squash W Sausage

1 pound green beans, trimmed
2 large summer squash, cut into 1/2-inch bite-sized slices
1 large white onion, halved, sliced
1/2 pound sausage, cut into bite-sized chunks
1 teaspoon peanut or olive oil (optional)
Place the green beans into a large saucepan with about 2 tablespoons water. Bring to a boil over medium-high heat and cook for 2 to 3 minutes, stirring occasionally. When the water has almost all boiled off, add the sausage and squash. Cook for 5 more minutes, stirring well. Add the onion and, if needed, the peanut oil. Turn the heat up to high and stir-fry for 2 to 3 more minutes. Stir often, scraping the bottom of the saucepan, so that the vegetables sizzle and brown, but do not burn. Serve when the beans and squash are crisp-tender, the onions are wilted and sausage browned.
Serves 1 or 2.


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