Smothered Green Beans with Potatoes
A classic Southern dish featuring tender green beans, creamy potatoes, and smoky bacon or sausage. This comforting and budget-friendly recipe brings rich flavors and rustic charm to your table, perfect as a side dish or a main course.
INGREDIENTS:
4 slices thick-cut hickory-smoked bacon chopped (or substitute with smoked sausage)
1/2 cup sliced yellow onion
2 teaspoons minced garlic
4 cups low-sodium beef broth
1 1/2 pounds fresh green beans cut into 2-inch pieces
1 tablespoon hot sauce adjust to taste
1/2 teaspoon kosher salt
1/4 teaspoon crushed red pepper
1/8 teaspoon ground black pepper
4 medium red potatoes quartered
Ground black pepper for garnish optional
DIRECTIONS:
Cook the Bacon: In a medium-sized Dutch oven, cook chopped bacon over medium heat until crisp, about 10 minutes. Remove bacon with a slotted spoon and drain on paper towels, leaving drippings in the pot. If using smoked sausage, follow the same process to render the fat.
Sauté the Onions and Garlic: Add sliced onions and minced garlic to the reserved bacon drippings in the pot. Cook over medium heat, stirring frequently, until onions soften and become translucent, about 2 minutes.
Add the Green Beans and Seasonings: Return the cooked bacon (or sausage) to the pot. Add beef broth, green beans, hot sauce, kosher salt, crushed red pepper, and ground black pepper. Stir to combine and bring to a boil. Reduce heat to medium-low, cover, and simmer for about 45 minutes, stirring occasionally, until green beans are tender.
Cook the Potatoes: Increase heat to medium and add quartered red potatoes to the pot. Cook uncovered until potatoes are tender, about 25 minutes.
Serve and Garnish: Remove from heat, garnish with freshly ground black pepper if desired, and serve hot.
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