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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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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Yeah You Right!
Cajun Smothered Green Beans
Here's What You Need
- 8 cups fresh or frozen green beans About 2 pounds (See Recipe Notes)
- 4 slices smoked bacon chopped into 2“ pieces
- 2 tablespoons AP flour
- 3 cups yellow onion coarse chop; 2 medium onions
- 2 tablespoons garlic coarse chop or smash; 4-5 cloves
- ½ pound ham cubed (See Recipe Notes)
- 3 cups chicken stock (See Recipe Notes)
- 2 ½ cups white or red potatoes cut into halves or quarters; 6 to 8 potatoes. (See Recipe Notes)
Herb and Spice Blend
- 1 tablespoon Creole seasoning
- 1 ½ teaspoon Kosher Salt
- 1 ½ teaspoon ground Black Pepper
Here's What You Do
Prparation
- If using fresh beans, snip the stem end off the and cut into 1 to 1 ½” pieces. (See Recipe Notes)
- Slice the bacon into 1 to 2-inch pieces and cube the ham.
- Wash and peel (optional) the potatoes and cut into halves or quarters. Roughly chop the yellow onions and garlic. Measure the remaining ingredients.
To Cook the Green Beans
- Place the bacon in a cold dutch oven over medium heat and cook until the fat is rendered and the bacon is crispy; about 8 minutes. Remove the bacon from the Dutch oven and set aside.
- Sear the ham in the bacon grease for about 3 to 4 minutes, until starting to brown. Remove the ham from the Duitch oven and set aside.
- Add the flour to the bacon grease and whisk until a light roux develops; about 5 minutes. (See Recipe Notes)
- Add the yellow onions to the roux and fry until the onions are starting to clear; about 5 to 6 minutes.
- Next add the aromatics-the garlic, Creole seasoning and salt and pepper. Stir to combine and cook for about 2 minutes.
- Increase the heat to medium-high. Deglaze the Dutch oven with about ½ cup of the stock, making sure to scrape and stir the fond into the roux mixture. (See Recipe Notes).
- Add the green beans and stir to coat the beans with the roux mixture. Cook the green beans, stirring occasionally until just starting to wilt, about 5 minutes.
- Add the ham back into the Dutch oven and mix well with the beans.
- Add enough stock to almost cover the beans. Stir to combine. (See Recipe Notes)
- Increase the heat to bring the stock to a boil for about 5 minutes, stirring occasionally.
- Reduce the heat to a simmer. Place the lid on the Dutch oven and simmer for about 30 minutes, stirring from time to time so it does not stick.
- After 30 minutes, mix in the potatoes and continue to simmer, covered, for about 15 minutes, stirring occasionally.
- Remove the cover and continue to simmer for another 15 minutes.
- Test the potatoes by probing with a wooden skewer or fork. They should be soft, but not falling apart. Taste the green beans, they should be soft and slightly overcooked. Adjust the seasonings by adding more Creole seasoning, kosher salt and black pepper, if needed.
- Break the bacon into smaller pieces and add back to the Dutch oven. Continue to simmer, uncovered for a few minutes until the sauce is thickened and reduced.
Karen Williams
This recipe was excellent. I used smoked Turkey and Turkey bacon with olive oil and it was excellent. I served it with Sriracha chicken breast tenderloins done one the outdoor griddle. My 27 year old daughter said it was a life altering g meal. This will be a regular staple in my recipe repertoire.
Sweet Daddy D
Thanks, Karen. I appreciate the kind comments. Glad you liked the recipe!
ElaIne
Terrific recipe and a great way to elevate humble ingredients! I made so many changes to this recipe, lol! I appreciate the feeling on your site that I can substitute, adjust, etc. Besides cutting the recipe in half, I didn’t have many green beans, so I added some mushrooms, I had to make a homemade Creole blend that I found online. I used a skillet instead of a Dutch oven. And so it goes!
I wanted to let you know that even with all that, the recipe came out amazing. We paired it with some alligator sausage we bought at the grocery as we drove through LA, and the flavors went together so well! Thanks for a terrific website, I’ll be back to study more of your recipes!
Sweet Daddy D
That sounds wonderful, Elaine! I love the way you improvised, the recipe is there for you to make your own. Thanks for reaching out!
Darlene
Best green beans I’ve ever made and trust when I say I have made many a pot over the years! I am deleting my old go to recipe and this is the one for life! Potatoes are definitely the game changer! Ive always used smoked sausage but followed the recipe and used ham. BOMB 💣
Sweet Daddy D
Yeah You Right, Darlene. Thanks for giving my recipe a try, so glad you liked it. I appreciate you taking the time to let me know.
miranda cunningham
First off im glad I found you. I am a fan of cajon cooking. I was using holy trinity years and years before I ever knew it was a thing. Kept a bag chopped and frozen in the freezer of my first apartment. A quick hand full in just about every dish. Recent years ive decided cajon cooking is something I want to learn and get good at. I love here how you add substitutions and include "canned is fine". Even though we all know fresh is best. I end up with lots of canned goods that we realized here in Indiana we were only tought to open , heat and serve. Do you know anyone who is gluten free? I am trying to find a good roux or good enough without wheat flour. so far, the online recipes are gritty with so so results. I never stop hoping. I even tried writing Louisiana cooking. They did not have any ideas. Thank you. Ill be reading your site and trying out recipes.
Sweet Daddy D
Hey, Miranda. Welcome. Cajun food kind of gets under your skin, doesn't it? Gluten-free roux is on my list of things to perfect, trouble is, my list is long. My daughter is gluten-free and I am very conscious about that topic. I'll be sure to get back to you if I make any progress on that project. Again, welcome. I appreciate you reaching out.
Ashley
Louisiana native here! These are the best green beans I’ve ever cooked!
Sweet Daddy D
Yeah you right, Ashley! Thanks for giving them a try and reaching out to me! Enjoy!
Crystal
Making this recipe took me right back to when I lived in Houma, LA. The house smelled amazing & I'm having them again for breakfast tomorrow. I love to just put them on a scoop of rice & at a few dabs of Crystal's hot sauce. 💜 Yummy!! Thanks!
Sweet Daddy D
Yeah you right, Ashley! Thanks for giving the recipe a try, you've made my day.
john
Made tonight. used pork sausage and andouille sausage with salt pork instead of bacon.
no need for any additional S&P. perfectly simple and Cajun. C'est Si Bon!
Sweet Daddy D
Oh, man. That sounds good, John. Thanks for trying it out. I love how you made it yours!
David
This is the first of many of your recipes I hope to try. The only way I strayed was I prefer rum to beer. The beans were great. Had my brother-in-law come by for another opinion, he said I could charge for a plate. Can't wait to try some of the other recipes.
Sweet Daddy D
Thanks, David. I appreciate you trying the recipe and reaching out. So glad you liked it. Rum is a perfect starter! Enjoy!
Marshall
Great tasting recipe. Lived in LA many years and this the real deal. Used Yard Long Beans from my Thai garden, plus through in a few chopped up Thai Bird chilis for some extra heat. We have a guy nearby that makes excellent andouille sausage, so I used that. Next time I will add my potatoes a little earier, but other than that, excellent recipe. Thanks
Sweet Daddy D
Thanks for trying the recipe, I'm glad you liked it.
Rhonda Trahan
My grandma used to make this recipe with the vegetables she grew out of her garden
She was from North Louisiana not Cajun
But had a big family to feed that's why she had a garden I recently saw this recipe and it made me think of her these beans were so good
Sweet Daddy D
Thanks, Rhonda. I hope you give it a try. It is the highest compliment when I can remind someone of family traditions.
Holly
Wow! These beans have become a go to recipe in my house.
Sweet Daddy D
Yeah You Right, Holly! Thanks.
Shawn
This is the best! Literally have made dozens of versions of ham, green been, and potatoes. This one tops them all!
Sweet Daddy D
Yeah you right, Shawn. Thanks for giving them a try...I appreciate the comments.
Keenan Thomas
Outstanding, just as grandmother would cook. Wow I think you've gotten her recipe,
Sweet Daddy D
Yeah you right, Keena! Thank you for that wonderful compliment.
Bob Bogan
Been looking for a good green bean recipe for a while and this one is the best I have found.
Not hard to make and has just the right amount of bacon.
Sweet Daddy D
Thanks, Bob! Glad you liked it.
Susan
I forgot to give it five stars.
Sweet Daddy D
Thanks, Susan. Enjoy!
Susan
This was a labor of love with a delicious result. 'Followed the recipe and it looks just like the illustration. Now, off to the party!
LAURA
Very yummy & not hard to make!
Sweet Daddy D
Great, Laura. Thanks for the 5-stars! They are good, I could eat them every day!