Smothered Green Beans

Serves 1
tiktok.com

Directions

  1. 1Start by snapping off both ends of the green beans and then splitting them in half. Place them in a bowl and set aside.
  2. 2Chop up the Kielbasa sausage, slicing it on a bias.
  3. 3Dice the bacon.
  4. 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.
  5. 5Cook the bacon until crispy, then remove it from the pot, leaving the rendered fat.
  6. 6Add the chopped Kielbasa sausage to the pot with the bacon fat and cook until nicely browned.
  7. 7Remove the browned sausage and add it to the bowl with the cooked bacon.
  8. 8Chop the onion and then add it to the pot with the remaining fat.
  9. 9After a couple of minutes, add garlic to the pot.
  10. 10Add about a quarter to a half cup of flour to the pot to build a roux, and mix well.
  11. 11After about a minute or two, add chicken broth to the roux, a little at a time, mixing continuously until a gravy forms.
  12. 12Once the mixture starts to boil, add the green beans to the pot.
  13. 13Add more chicken broth to the pot to ensure the green beans are submerged.
  14. 14Season with City Cajun Seasoning and Nature's Seasoning, then mix well.
  15. 15Cover the pot and let the green beans cook long and slow, checking and stirring about every 20 minutes.
  16. 16Peel and dice the potatoes, then rinse them.
  17. 17When the green beans start to get tender, add the diced potatoes to the pot.
  18. 18Cover and cook until the potatoes are tender and start to break up.
  19. 19Add the cooked bacon and sausage back into the pot with the green beans and potatoes.
  20. 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.