1 Spanish onion, coarsely chopped
1 linguica sausage (about 1/2 pound), cut into 1/4-inch pieces
1/4 teaspoon ground fennel seeds
1/2 teaspoon crushed red pepper
3 cups water
2 pounds green beans, trimmed and halved
Salt and freshly ground black pepper, to taste
In a large, heavy-based saucepan, heat the oil. Add the onion and cook over medium heat, stirring occasionally, for 5 minutes.
Add the sausage and turn the heat to low. Cook for 10 minutes.
Add the fennel seeds, red pepper, and water. Bring to a boil, then add the beans, salt, and black pepper.
When the liquid is bubbling, reduce the heat to low and cook the beans for 30 to 40 minutes or until they are very tender. Serve at once.
By Sheryl Julian and Julie Riven