4 (14.5 ounce) cans green beans, drained
1/2 cup chopped onion
1 stalk celery, chopped
1 cup chopped green bell pepper
2 tablespoons butter
1/2 teaspoon salt
8 dice dice (1/4 inch thick) sausage
2 onion rings
4 buttery round crackers, crushed
3 tablespoons honey
2 cup sliced almonds
2 teaspoons grated Parmesan cheese
2 teaspoons coarse salt
Place beans, onion, celery, pepper, butter or margarine and salt in small, nonstick skillet. Mix well. Cook over medium heat until heated through but not smoking.
When ready to cook, mix mustard and parsley into warm skillet mix. Cook until mustard is melted, stirring occasionally. Remove from heat. Dip decorated crackers and browned tips in water with small spoon. Cover hot skillet with aluminum foil. Place tomatoes and bell pepper in skillet. Fill skillet with boiling water. Bring to a boil.
Reduce heat to medium-low; simmer 10 minutes. Remove from heat. Serve warm or cold.