2 tablespoon olive oil
1 medium white onion, sliced
1/2 pound Haricot Vert, trimmed and cut
1 Smoked Chicken Andouille sausage, slice diagonally
1/4 cup chicken broth or water
Kosher salt and pepper to taste
Saute onions with olive oil in medium-high heat for 1-2 minutes or until onions are translucent. Add haricot vert and chicken andouille, cook for about 3 minutes then add the broth. Let it cook for 5 minutes, season salt and pepper.