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Smothered Green Beans Recipe by Mr. Make It Happen
Introduction
Elevate Your Side Dish Game with Smothered Green Beans
As we navigate the vast landscape of culinary delights, it’s often the humble side dishes that steal the show, adding depth, flavor, and vibrancy to any meal. Among these unsung heroes, smothered green beans stand tall, offering a tantalizing combination of freshness, savory richness, and comforting warmth that elevates any dining experience. In this blog post, we delve into the art of smothered green beans and how you can incorporate this delicious dish into your culinary repertoire.
Today we are pulling out all the stops and elevating a somewhat “simple side dish”. I am using bacon and andouille sausage for this recipe but feel free to make any adjustments you see fit with your dietary needs. We are also using mini red potatoes – so really, this could be considered a full meal with all of the protein, veggies, and starch.
Mr. Make It Happen
Japanese Steel Chef Knife
We are getting the party started with the cajun trinity (red bell pepper, green bell pepper, and onions). First, we begin by dicing the veggies, bacon, and sausage. Chop the bacon and sausage into bite-sized pieces.
Start by cooking your bacon first until crispy, and then add in your diced sausage and cook until golden brown. Once the sausage is cooked, add in the cajun trinity (red bell peppers, green bell peppers, and onions) and sweat the veggies for 2-3 minutes.
Making the Roux:
To make the roux, we are going to add in your 3 tbsps all-purpose flour and a tbsp of butter (optional) as well as your preferred seasoning. In this case, we’re using my All-Purpose Seasoning, garlic powder, and smoked paprika.
Cook the roux for 3-4 minutes (keep stirring the entire time), add in the chicken broth, and bring to a boil.
After everything has come to a boil, add in your clean green beans and mini red potatoes. Cover with a lid and simmer for 15-20 minutes or until tender.
Season to taste and serve.
Conclusion
Smothered green beans are more than just a side dish — they’re a culinary masterpiece that celebrates the beauty of simplicity and flavor. Whether you’re hosting a dinner party or simply craving a taste of comfort, this delightful dish is sure to satisfy. So, why not elevate your side dish game and bring the magic of smothered green beans to your table today? Your taste buds will thank you!
Print & Download Recipe
Smothered Green Beans
Equipment
- Dutch Oven or preferred skillet/pot
Ingredients
Meat(s)
- 8-10 pieces of thick cut BACON
optional
- 8 oz. Andouille Sausage, pork, beef, chicken, etc.
Vegetables
- 1 lb red potatoes
- 1.5-2 lbs fresh green beans
Produce
- 1 red bell pepper, optional
- 1 green bell pepper, optional
- 1 onion
Wet Ingredients
- 4 cups chicken broth
- 2-3 tbsps butter
Seasonings
- 1 tbsp low sodium chicken base
- 1 tbsp garlic powder
- AP seasoning, smoked paprika
- 3 tbsps All-Purpose Flour
Instructions
- Dice the veggies and set aside while your protein cooks.
- Dice your andouille sausage and bacon into bite-sized pieces as well.
- Start by cooking your diced bacon first until almost crispy
- Add in your diced andouille sausage and cook until golden brown.
- Once the sausage is cooked, add in the cajun trinity (red bell pepper, green bell pepper, and onions) and sweat the veggies for 2-3 minutes.
- To make the roux, you're going to add in 3tbsps of all-purpose flour, a tbsp of butter if you want, and seasoning.
- Cook the roux for 3-4 minutes and then add in the chicken broth.
- Bring to a boil and then add in your clean green beans and potatoes.
- Cover with a lid and simmer for 15-20 minutes or until tender.
- Season to taste and serve.
Hi Matt! I just watched the video and it doesn’t mention the use of flour. Should I include flour per the recipe? Thank you!
Yes, if you’re making the roux for the green beans, then use flour!
Making this now. How much all-purpose flour do I need for the roux?
We just updated that recipe to include the 2tbsps of flour needed!
I’m trying this tomorrow for memorial day, but you forgot the andouille sausage in the recipe. How much did you use?