Potatoes and green beans with sausage

 

Ingredients

• 1 lb fresh green beans, trimmed
• 4 medium Yukon gold potatoes, peeled and cut into cubes
• 4 slices of bacon, chopped
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 cup chicken broth
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon red pepper flakes (optional)
• 2 tablespoons unsalted butter

Directions

1. Prepare the Ingredients: Start by trimming the green beans and cutting the potatoes into cubes. Set them aside.
2. Cook the Bacon: In a large skillet or Dutch oven, cook the chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set it aside, leaving the bacon grease in the pan.
3. Sauté the Onion and Garlic: Add the diced onion to the pan with the bacon grease and cook until softened and translucent, about 5 minutes. Add the minced garlic and cook for an additional 1 minute until fragrant.
4. Add the Potatoes: Add the cubed potatoes to the pan and stir to coat them in the bacon grease and onion mixture. Cook for about 5 minutes, allowing the potatoes to begin softening.
5. Add the Green Beans: Add the green beans to the pan, stirring to combine them with the potatoes and onions.
6. Simmer the Vegetables: Pour in the chicken broth and season with salt, black pepper, smoked paprika, and red pepper flakes (if using). Stir to combine. Cover the pan and reduce the heat to low. Let the vegetables simmer for 20-25 minutes, or until the potatoes are tender and the green beans are cooked through but still slightly crisp.
7. Finish the Dish: Once the vegetables are cooked, stir in the butter until melted and well incorporated. Return the crispy bacon to the pan and stir to combine.
8. Serve: Serve the smothered green beans and potatoes hot, garnished with additional bacon or fresh herbs if desired.

How to Prepare

Smothered Green Beans with Potatoes is a simple yet flavorful dish that comes together with minimal effort. The key to achieving the best flavor is to cook the bacon first, using the rendered fat to sauté the onions and garlic, which infuses the dish with a deep, savory taste. The potatoes should be added before the green beans to give them a head start in cooking, ensuring they become tender without the green beans overcooking. The chicken broth not only adds moisture but also enhances the overall flavor, creating a rich, comforting dish. This recipe is easily adaptable, allowing you to adjust the seasoning to your preference, whether you prefer a hint of heat from the red pepper flakes or a smoky undertone from the paprika.

Preparation Time

• Active Preparation Time: 15 minutes
• Cooking Time: 30-35 minutes
• Total Time: 45-50 minutes

Servings

This recipe serves 4-6 people as a side dish.

FAQs

Q1: Can I use canned green beans instead of fresh? Yes, you can use canned green beans, but the texture will be softer. Reduce the simmering time to avoid overcooking them.

Q2: Can I make this dish ahead of time? Yes, Smothered Green Beans with Potatoes can be made ahead of time and reheated. The flavors will deepen as it sits, making it even more delicious.

Q3: What other meats can I use instead of bacon? You can substitute the bacon with smoked sausage, ham, or even a smoked turkey leg for a different flavor profile.

Q4: Can I make this dish vegetarian? Yes, omit the bacon and use vegetable broth instead of chicken broth. You can add a splash of liquid smoke for a smoky flavor.

Q5: How do I store leftovers? Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat or in the microwave.