Smothered Green Beans are one of those dishes that just have to be on the table when fall comes around. Made with crunchy yet tender green beans, smokey andouille sausage, crispy bacon, succulent onions and garlic. This dish combines heartwarming flavors and smoky goodness, made with tons of love to guarantee a hit every time. This dish is perfect for a family gatherings, holidays, Sunday dinner or Thanksgiving.
What You’ll Need:
- Green Beans: Vibrant, tender Green Beans with a nice crunch to give you that nice southern and home cooked meal feel.
- Bacon & Andouille Sausage: Using Smoked Applewood Bacon and Smoked Andouille Sausage. Not only adds a kick and crunch to this dish but also adds a good smokiness that brings this dish together.
- Chicken Broth: Adds tons of moisture and flavor to this dish. Also used to deglaze and soak up all the flavor from the sautéed bacon and sausages and infused into the beans.
- Potatoes: Fork Tender potatoes adds a nice comforting aspect to this dish. I used peeled and quartered Yukon Gold Potatoes, can also use red potatoes as a substitute.
- Onions & Garlic: To add to the vegetables in this dish, onions and garlic bring an amazing aroma as well as flavor that complement and are essential in this dish.
- Seasonings: Seasonings are simple for this dish, using Nature Seasoning as well as Cajun Seasoning.
When it comes to heart-warming dishes Smothered Green Beans are the epitome of that! When taking a bite, you get the crunchy and crispy bite from the beans and bacon. If food for the soul was a dish, it would be this one. You would not regret making this and serving for your next dinner, holiday or gathering.
How To Make Southern Smothered Green Beans:
- Snip ends of green beans, break in half and soak in cold water. Peel and cut potatoes into quarters.
- In a dutch oven/pot on medium high heat, add in bacon. Cook until browned and remove, add in andouille sausage, brown and set aside.
- Keeping bacon and sausage grease in the pot, add in flour to create a roux. Follow up with onions, allow to sauté for 2-3 minutes and add in your garlic. Once aromatic, season with Nature Seasoning and Cajun Seasoning and mix in.
- Deglaze pan with 1/8th of your chicken broth, add in green beans and cover with remaining chicken broth. Bring to a boil.
- Add the potatoes, then reduce the heat to medium. Cover and cook for 25–30 minutes, until fork-tender and the green beans are softened.
- Once fork tender, add in bacon and sausages. Fold into green beans and cook for additional 5 minutes.
- Add to your desired serving dish, SERVE and ENJOY!
FAQ
What are Southern Smothered Green Beans?
- Southern Smothered Green Beans bring bold Southern flavor to the table by simmering fresh green beans with sautéed onions, garlic, and smoky bacon or ham. As they cook low and slow, the flavors meld together, transforming simple ingredients into a rich, savory side dish that’s full of down-home comfort.
How are smothered green beans different from regular green beans?
- Smothered green beans take things up a notch—slow-cooked in a rich, seasoned broth with pork, unlike regular green beans that are simply steamed, sautéed, or boiled.
What is the best type of green beans to use?
- Fresh green beans are ideal, but you can also use canned or frozen green beans if that’s more convenient. Just adjust the cooking time accordingly; canned beans will require less time than fresh.
Can I prepare Southern Smothered Green Beans in advance?
- Prepare them a day or two in advance, then simply reheat when you’re ready to serve. In fact, the flavors often deepen if allowed to sit in the refrigerator for a day.
What dishes go well with Southern Smothered Green Beans?
- Serve this with Southern Fried Chicken, Fried Cabbage, Creamy Three Cheese Baked Mac & Cheese or Cheesy Chicken Broccoli Casserole.
Southern Smothered Green Beans
Smothered Green Beans are one of those dishes that just have to be on the table when fall comes around. Made with crunchy yet tender green beans, smokey andouille sausage, crispy bacon, succulent onions and garlic, you can't go wrong with this dish.
Equipment
- Dutch Oven or Heavy Bottom Pot
- Wooden Spatula
- Serving Dish
Ingredients
- 1-2 Lbs Green Beans Snipped
- 3 Tbsp Flour
- 13.5 Oz Andouille Sausage Cut Into Rounds
- 4 Strips Bacon Diced
- 8 Oz Onions Diced
- 3-4 Potatoes Peeled & Quartered
- 5 Cloves Garlic Minced
- 3 Cups Chicken Broth
- 1 Tbsp Nature Seasoning
- 1/2 Tbsp Cajun Seasoning
Instructions
- Snip ends of green beans, break in half and soak in cold water. Peel and cut potatoes into quarters.
- In a dutch oven/pot on medium high heat, add in bacon. Cook until browned and remove, add in andouille sausage, brown and set aside.
- Keeping bacon and sausage grease in the pot, add in flour to create a roux, add in onions, allow to sauté for 2-3 minutes and add in your garlic. Once aromatic, season with Nature Seasoning and Cajun Seasoning and mix in.
- Deglaze pan with 1/8th of your chicken broth, add in green beans, add in remaining chicken broth and bring to a boil.
- Add in potatoes, reduce heat to medium and cover for 25-30 minutes until potatoes are fork tender and green beans are softened. Once fork tender, add in bacon and sausages. Fold into green beans and cook for additional 5 minutes.
- Add to your desired serving dish, SERVE and ENJOY!
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