How to make Smothered Green Beans | Recipes By Alden B

bacon

🥗Healthier: turkey bacon

💰Cheaper: smoked sausage

Turkey bacon reduces fat while maintaining flavor.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth is lower in calories and can be made from scraps.

Use frozen, canned, or fresh green beans; if fresh, snip off the stems and rinse under cold water.

Cut the undy sausage into semicircles or rounds; set aside.

Cut 4 to 5 strips of bacon into half-inch to inch pieces; set aside.

Use a sharp knife to cut the onion to avoid tears; have a bowl of ice water nearby to absorb the gases.

Mince the garlic, adding salt to the cutting board to prevent sticking; set aside.

In a Dutch oven or cast iron skillet, cook the bacon until crispy, rendering the fat.

Add the undy sausage to the bacon grease and cook down.

Add 3 tablespoons of bacon grease to the pot, then add 2 tablespoons of flour and mix for about 5 minutes on low heat to create a roux.

Add the chopped onion and sauté for about 5 minutes until translucent.

Add granulated garlic, paprika, and cajun seasoning; then add the minced garlic and cook for another minute until fragrant.

Pour in 0.5 cup of chicken stock to deglaze the pan, scraping up the fond from the bottom.

Add 1.5 to 2 pounds of green beans to the pot, then pour in 2.5 cups of chicken stock.

Bring to a rolling boil, then reduce heat to low and cover, simmering for 25 to 30 minutes.

While the green beans are cooking, prepare 4 to 5 red potatoes by cutting them into quarters.

After 25 to 30 minutes, remove the lid and add the potatoes, pushing them down into the liquid; cover and cook for another 15 minutes until tender.

Check the potatoes with a fork; if not tender, cook uncovered for another 10 minutes.

Taste and adjust seasoning as needed; add the cooked sausage and bacon back into the pot and mix well.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens