Smothered Green Beans with Potatoes is almost done! One of my favorite wallet friendly meals!

Smothered Green Beans with Potatoes

Introduction

Smothered Green Beans with Potatoes is a comforting dish that I absolutely love. It’s simple, hearty, and makes a great meal for anyone on a budget. You can enjoy a tasty dish filled with fresh vegetables and a touch of smoky flavor from the bacon. Plus, it’s a one-pot recipe, which makes cleaning up so much easier!

Why Make This Recipe

This recipe is wallet-friendly, nutritious, and delicious. It’s perfect for those nights when you want something warm and filling without spending too much. The combination of green beans and potatoes creates a satisfying meal that the whole family will enjoy. Not to mention, this dish allows you to get your daily serving of vegetables effortlessly.

How to Make Smothered Green Beans with Potatoes

The first step in making Smothered Green Beans with Potatoes is to gather all your ingredients. Here’s what you will need:

Ingredients:

4 slices thick-cut hickory-smoked bacon, chopped (I used smoked sausage)
½ cup sliced yellow onion
2 teaspoons minced garlic
4 cups low-sodium beef broth
1½ pounds fresh green beans, cut into 2-inch pieces
1 tablespoon hot sauce
½ teaspoon kosher salt
¼ teaspoon crushed red pepper
⅛ teaspoon ground black pepper
4 medium red potatoes, quartered
Garnish: ground black pepper

Directions:

In a medium Dutch oven, cook the bacon or sausage over medium heat until the meat is crispy. This should take about 10 minutes. Use a slotted spoon to remove the bacon and let it drain on paper towels while keeping the drippings in the pot.
In the same pot, add the sliced onion and minced garlic. Stir frequently and cook until they soften, which takes about 2 minutes.
Next, add the cooked bacon back into the pot along with the beef broth, green beans, hot sauce, kosher salt, crushed red pepper, and black pepper. Bring this mixture to a boil.
Once it’s boiling, lower the heat to medium-low. Cover the pot and let it simmer, stirring occasionally, for about 45 minutes or until the green beans are tender and wilted.
After 45 minutes, increase the heat back up to medium. Add the quartered red potatoes to the pot. Cook uncovered for an additional 25 minutes, or until the potatoes are hot and tender.
If you prefer, you can garnish your dish with extra ground black pepper before serving.

How to Serve Smothered Green Beans with Potatoes

This dish is best served warm. You can enjoy it on its own, or pair it with some crusty bread for a lovely meal. It’s also a fantastic side dish for grilled meats or roasted chicken.

How to Store Smothered Green Beans with Potatoes

If you have leftovers, store them in an airtight container in the refrigerator. They will last for up to 3 days. To reheat, just place them in a pot over low heat until warmed through.

Tips to Make Smothered Green Beans with Potatoes

Use fresh green beans for the best flavor and texture.
If you want a little extra flavor, consider adding a few whole canned tomatoes during cooking, as I did!
Make sure to stir occasionally to prevent sticking and to allow even cooking.

Variation (If Any)

You can easily customize this recipe. For example, you might use turkey bacon for a healthier option, or try adding different vegetables like carrots or corn for variety.

FAQs

Can I use frozen green beans instead of fresh?
Yes, you can use frozen green beans. Just add them to the pot later in the cooking process since they are already cooked.

Is this recipe gluten-free?
Yes, as long as you use gluten-free bacon and beef broth, this dish can be gluten-free.

Can I make this dish in a slow cooker?
Yes! You can cook everything in a slow cooker. Just add all the ingredients and let it cook on low for 6-8 hours.