Persian-Style Green Bean and Sausage Stew with Toasted Bread

Bring a pot with a small amount of water to a gentle boil. Add the green beans and cook over medium heat until tender yet still bright green. Drain and set aside.

In a skillet over medium heat, melt a small amount of butter. Add the sliced sausage and sauté until lightly browned and aromatic. Remove from heat.

In a separate pan, melt a little butter and toast the baguette cubes, stirring frequently, until golden and crisp. Set aside.

Warm the peas briefly in a small saucepan, or add them to the green beans during the final few minutes of cooking to heat through.

Season the chopped tomatoes, radishes, and cucumbers lightly with salt and black pepper.

Arrange the spinach leaves around a large serving platter. Neatly place the green beans, sausage, peas, chopped vegetables, and toasted bread in sections. Serve warm, allowing everyone to combine the components to their taste.