Chappel Hill Green Beans

1 lb. fresh green beans; cut into 1" lengths (4 cups) 4-5 Tbsp. margarine ½ c. chopped onion ¼ teaspoon garlic powder ¼ teaspoon dried basil, crushed 1 lb. "Chappel Hill" HOT sausage Salt to taste (about 1 Tbsp)

Cook the snapped green beans, covered in enough salted water to just cover them, for 10 minutes. Drain and return to pot. Add remaining ingredients to the drained beans. Stir and cover and continue to cook over low heat an additional 10 minutes. Remove from heat, season with salt and serve.