Smothered Green Beans and Potatoes-Cajun Style

This is an amazingly simple recipe considering the depth of flavor it delivers. Smothered Green Beans and Potatoes is one of the most popular side dishes in South Louisiana. Green Beans, potatoes and ham flavored with bacon, onions, garlic and spices, all smothered in a rich stock. Simmered slowly for about an hour, Sweet Daddy D’s recipe brings out the best in green beans and Cajun comfort food.

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Jump to:

• Why Green Beans
• Here Is What You Need
• Here Is What You Do
• Hints and Tips
• Recipe
• Comments or Questions?

Why Green Beans

To a South Louisiana cook, there are no minor parts to a meal and it’s not going to come out of the kitchen if it’s not full of flavor. Green Beans and Potatoes smothered down with smokey meats and cajun and creole seasonings is a very serious undertaking in this part of the gastro-sphere. Like many dishes that have roots in Cajun cuisine, this dish is rustic and drives its flavor from technique-a slow simmer of basic, fresh ingredients. As common as White Beans or Dirty Rice, everybody's Grandmother has a recipe they are proud of. My wife comes from a large family and all the sisters take pride in making Great Grandma’s Green Beans, each just slightly different but all very delicious. Smothered Green Beans has earned an honored place in our hearts and one bite brings all the flavor, comfort and memories that families all across Cajun country know so well.  

Here Is What You Need

Green Beans. You can use fresh (my preferred), frozen or even canned. These are also called Snap Beans or String Beans. See the Hints and Tips section for more on the beans.

Meat

• Smoked bacon
• Smoked ham-see Hints and Tips section for substitutes.

Vegetables

• Yellow onion
• Garlic
• Red (or white) potatoes-see Hints and Tips section for substitutes.

Other Ingredients

• AP flour
• Chicken stock
• Herb and Spice Blend
  • Creole Seasoning
  • Kosher Salt
  • Ground Black Pepper

Equipment

Here is what I used in making this recipe: Heavy bottomed Dutch Oven, kitchen shears, vegetable peeler, cutting board, chef knife, measuring cups, and prep bowls. 

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Here Is What You Do

First...you have a beer. Pretty simple Mise en place for this recipe. It starts with understanding the recipe, so pop the cap off a beer, sit down and read the recipe all the way through. Make sure you have everything you need and you know what you’ll do with each ingredient. 

Mise en Place

If you are using fresh green beans, snip off the stem end (kitchen shears are a great tool for this), then rinse the green beans under cold water. If you are using frozen green beans, the stem end will already be removed and there is no need to defrost them. Canned beans should be drained. It’s a personal preference whether or not to cut the beans into smaller pieces, like 1 to 1 ½ inches. I usually do this, but honestly not all the time. If I’m using canned or frozen beans, sometimes I buy them already cut. Peel the potatoes and cut in half or quarters. (See the Hints and Tips section below for more on the potatoes). Slice the bacon into 1 ½ to 2-inch pieces and cube the ham if you have big pieces. Give the yellow onions and garlic a rough chop. The rest of the ingredients just need to be measured out into their own bowl or measuring cup. Time to start cooking, how’s your beer?

Render the bacon and make a roux

Set a large heavy-bottomed Dutch oven on the stove and add the bacon pieces as you turn the heat to medium. You want to render the fat from the bacon until it is crispy, then remove the bacon from the Dutch oven and set it aside.

Increase the heat to medium-high and sear the ham on all sides, then remove the ham from the pot and set it aside also.

Keeping the dutch oven over medium-high heat, add the flour and whisk steadily to make a light brown roux. Since you will likely have more bacon grease than flour, your roux may not thicken very quickly, but that is OK, just keep whisking or stirring for about 5 minutes, which is enough time to cook the flour taste off.

Saute the onions and smother the green beans

Once the roux is a light brown color, add the yellow onions and stir until the onions start to clear, which should take about 5 minutes.

Add the aromatics-the garlic, the Creole seasoning, and the kosher salt and black pepper. Mix everything together and let this cook for about 2 more minutes.

At this point, you probably need to deglaze the bottom of the pot. To do so add just a little stock (about ½ cup) and scrape the fond off the bottom of the as the stock sizzles. As you release all of that flavorful goodness from the bottom, stir it all into the onions and seasonings. You are adding a new dimension of flavor and color.

Next add the green beans, stirring to coat them in the roux/onion mixture. Simmer them for about 5 minutes, stirring frequently. Mix the ham into the green beans and add enough stock to almost cover the beans. That should be about 2 ½ cups of stock.

Turn the heat to high and bring it to a heavy simmer for about 5 minutes before reducing the heat to low. Cover the Dutch oven and let it simmer for about 30 minutes, stirring every 10 minutes so that it doesn’t stick. 

Add the potatoes and finish

After 30 minutes, add the potatoes and stir everything together.

Cover the dutch oven and continue to simmer for about 15 minutes. After 15 minutes, remove the cover and simmer for at least another 15 minutes. Taste for seasoning and to determine their level of doneness. Ideally, the green beans should be a little more done than you normally would go for. The potatoes should be soft when probed with a wooden skewer or fork, but not mushy. If needed, let the pot simmer, uncovered, for another few minutes until the beans are soft and the potatoes are done. Crumble the bacon into chunks and add it back to the beans and simmer uncovered a few more minutes while the sauce thickens and reduces.

That’s it, all there is to it. Simple as that. 

Hints and Tips

What type of Beans should I use?

• You can use fresh, frozen or canned green beans for this recipe. There is no need to defrost frozen green beans and the cooking time will not be affected. If using canned beans, make sure to drain them. The cooking time may be reduced by 20 minutes, so add the potatoes earlier in the recipe and test the beans when the potatoes are almost cooked. 
• A couple of substitutes for green beans are wax beans and haricot verts. 

What can I substitute for the ham?

• Smoked or andouille sausage can be substituted for the ham. You can also substitute pickled pork or salt pork.

What can I substitute for the bacon?

• If you don’t want to use bacon, substitute vegetable oil or butter to make the roux. 

What are the best types of potatoes to use?

• I generally use red potatoes, but white potatoes, Yukon gold, and even Russets will be fine. The potatoes are actually optional in this recipe and it tastes great even without them. Personally, I think the potatoes add a hardy element that I love. 

Why do you call this recipe Rustic?

• This recipe is best when it maintains a rustic quality. Peeling the potatoes is optional, just make sure that they are cut into similar size pieces so they all cook in the same amount of time. A rough chop on the yellow onions and garlic is perfect for this recipe. 

My roux didn’t get real thick.

• Normally a roux has near equal parts fat and flour, but in this recipe, you will use much less flour than you have bacon grease. The result will still serve to thicken the sauce because of the cooking time and method, but don't expect to get a thick, dark roux. It will still be delicious and you won't over-thicken your gravy. 

Why deglaze the Dutch oven?

• It's important to deglaze the Dutch oven before adding the green beans. While you are cooking the roux, onions and aromatics, fond will form on the bottom. There is a ton of flavor and color in that fond, so deglazing will release it from the bottom of the pot so you can mix it into the green beans. 

Can I keep leftovers in the fridge?

• Leftovers can be kept in the fridge for 3 to 5 days and will probably become more flavorful during that time. The key is keeping it in an airtight container. Reheat in the microwave or in a saucepan on the stove. 
• Leftovers can also be frozen, if stored in an airtight container, for up to 10 months. 

What should I serve this with?

• The other night I had this with roasted chicken and rice and gravy. Wow. It’s a great side dish for just about anything: meatloaf, baked ham, smoked ham, Crawfish Etouffee, Pot Roast, Stuffed Bell Peppers or Trout Meneuire, just to name a few!

Check out these other great dishes from Sweet Daddy D:

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