Smothered Green Beans with Potatoes
A Southern classic side dish that combines fresh green beans, red potatoes, and smoky bacon in a rich, savory broth. This hearty, flavorful dish is perfect for family gatherings and holiday meals.
Ingredients
- 4 slices thick-cut hickory-smoked bacon chopped; can substitute with smoked sausage
- 1/2 cup yellow onion sliced
- 2 teaspoons garlic minced
- 4 cups low-sodium beef broth
- 1.5 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)
Instructions
- Place chopped bacon in a medium-sized Dutch oven over medium heat. Cook until crispy, about 10 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving the drippings in the pot.
- Add sliced onions and minced garlic to the reserved bacon drippings in the pot. Cook over medium heat until onions are soft and translucent, about 2 minutes.
- Return the cooked bacon to the pot and add green beans, hot sauce, kosher salt, crushed red pepper, and ground black pepper. Stir well to coat everything with the seasonings. Pour in beef broth, covering the green beans. Bring to a simmer, reduce heat to low, cover, and cook for 45 minutes, stirring occasionally.
- Add the quartered red potatoes to the pot and increase heat to medium. Simmer for another 25 minutes, or until potatoes are tender but hold their shape.
- Once the potatoes are tender, remove the pot from heat. Serve warm, garnished with extra ground black pepper if desired.
Notes
To make this dish even richer, add a pat of butter when simmering the green beans and potatoes. This dish is perfect as a side for roast meats or can be enjoyed on its own for a hearty vegetable-based meal.
Nutrition
Calories: 250kcal
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