Serves 1
Directions
- 1Start by snapping off both ends of the green beans and then splitting them in half. Place them in a bowl and set aside.
- 2Chop up the Kielbasa sausage, slicing it on a bias.
- 3Dice the bacon.
- 4Place a Dutch oven or large pot over medium-high heat. Add the diced bacon into the cold pan to allow more fat to render out.
- 5Cook the bacon until crispy, then remove it from the pot, leaving the rendered fat.
- 6Add the chopped Kielbasa sausage to the pot with the bacon fat and cook until nicely browned.
- 7Remove the browned sausage and add it to the bowl with the cooked bacon.
- 8Chop the onion and then add it to the pot with the remaining fat.
- 9After a couple of minutes, add garlic to the pot.
- 10Add about a quarter to a half cup of flour to the pot to build a roux, and mix well.
- 11After about a minute or two, add chicken broth to the roux, a little at a time, mixing continuously until a gravy forms.
- 12Once the mixture starts to boil, add the green beans to the pot.
- 13Add more chicken broth to the pot to ensure the green beans are submerged.
- 14Season with City Cajun Seasoning and Nature's Seasoning, then mix well.
- 15Cover the pot and let the green beans cook long and slow, checking and stirring about every 20 minutes.
- 16Peel and dice the potatoes, then rinse them.
- 17When the green beans start to get tender, add the diced potatoes to the pot.
- 18Cover and cook until the potatoes are tender and start to break up.
- 19Add the cooked bacon and sausage back into the pot with the green beans and potatoes.
- 20Serve the smothered green beans and enjoy.
Ingredients
- Green beans
- Kielbasa sausage
- Bacon
- Onion
- Garlic
- 0.5 cup Flour
- Chicken broth
- City Cajun Seasoning
- Nature's Seasoning
- Potatoes
Equipment
Dutch ovenKnifeCutting boardSpoonStrainerBowlPotPotato peeler
Tips
- To get French-style green beans, snap off both ends of the green bean and then split it right in half.
- To get bacon nice and firm for dicing, place it in the freezer for about half an hour.
- Add bacon into a cold pan to allow more fat to run out.
- Cook green beans long and slow, checking every 20 minutes.
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