This amazingly simple recipe for Smothered Green Beans and Potatoes delivers an unbelievable depth of flavor and 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 for about an hour, this recipe brings out the best in green beans and Cajun comfort food.
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Why is This Recipe So Popular?
In South Louisiana, side dishes are not an afterthought or simply fillers. No dish comes out of the kitchen if it’s not full of flavor. Here we have Smothered Green Beans and Potatoes, with smokey meats, and Cajun and Creole seasonings. This is a very serious undertaking in this part of the gastro-sphere. Like many dishes that have roots in Cajun cuisine, this recipe is rustic and builds its flavor from the process and fresh ingredients.
As common as White Beans or Dirty Rice, everybody's Grandmother has a recipe for green beans 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, very delicious, and derived from their Grandmothers's smothered green beans recipe. 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's What You Need
A complete list of ingredients with quantities is in the Recipe Card below.
Ingredient Notes
- Green Beans: This recipe is best with fresh green beans, but frozen also works well. You can use canned green beans. Check out the Hints and Tips (FAQ) section below on using canned beans and other substitutes.
- Smoked Bacon: Smoked bacon adds a great flavor and is the fat we use to make the roux. Check out the Hints and Tips (FAQ) section below for other substitution suggestions.
- Ham (Seasoning Meat): I usually use smoked Ham Shanks for the flavor and the meat it provides. You can use a smoked ham hock, smoked turkey necks, ham, or pickled meat. Check out the Hints and Tips (FAQ) section below for other substitution suggestions.
- Potatoes: I usually use Red Potatoes because of their low starch content, but Yukon Golds or Russet Potatoes are also good. Check out the Hints and Tips (FAQ) section below for other substitution suggestions.
- Chicken Stock: I use commercial or homemade chicken stock. Vegetable stock is a suitable substitute. Plain water can be used, but it will add no flavor to the dish.
- Salt: This recipe was developed using Le Bon Papa Creole Seasoning, a No-Salt, No-MSG all-purpose Cajun and Creole seasoning. If you use a Creole seasoning that contains salt, taste the beans before adding any additional salt.
- Other sources of salt in this recipe could be the chicken stock and seasoning meat.
Equipment
This recipe does not require any special equipment. The entire recipe can be made in one pot, like this heavy-bottomed Dutch oven, or this cast iron Dutch oven, Other than that, use common prep tools to do your mise en place.
Hints and Tips (FAQ)
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.
Smoked or andouille sausage can be substituted for the ham. You can also substitute pickled pork or salt pork.
If you don’t want to use bacon, substitute vegetable oil or butter to make the roux.
I generally use red potatoes, but white potatoes, Yukon gold, and even Russets will be fine. The potatoes are optional in this recipe and it tastes great even without them. I think the potatoes add a hardy element that I love.
Leftovers can be kept in the fridge for 3 to 5 days and will probably become more flavorful. The key is keeping it in an airtight container. Reheat in the microwave or a saucepan on the stove.
Leftovers can also be frozen, if stored in an airtight container, for up to 10 months. I found that freezing the leftover green beans can make them mushy. The flavor is great, but the consistency can be disappointing.
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.
Normally a roux has nearly equal parts fat and flour, but in this recipe, you will use much less flour than bacon grease. The result will still serve to thicken the sauce because of the cooking time and method but don't expect a thick, dark roux. It will still be delicious and you won't over-thicken your gravy.
It's important to deglaze the Dutch oven before adding the green beans. While 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.
Here's 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
- Fresh green beans: snip off the stem end (kitchen shears are a great tool for this), then rinse the green beans under cold water.
- Frozen Green Beans: the stem end will already be removed and there is no need to defrost them.
- Canned green 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 sometimes do this, but honestly not often. If I’m using canned or frozen beans, sometimes I buy them already cut.
- Peel the potatoes and cut them in half or quarters. (See the Hints and Tips section above for more on the potatoes).
- Slice the bacon into 1 ½ to 2-inch pieces.
- Cube the ham if necessary.
- Yellow onions and garlic: rough chop.
- The rest of the ingredients just need to be measured into individual bowls or measuring cups.
- Time to start cooking, how’s your beer?
Start With a Flavor Base
What happens in this step? We start with a roux built with bacon renderings and AP flour. Seared smoked ham adds a special flavor to this important step.
- Set a large heavy-bottomed Dutch oven over medium heat. Add the bacon pieces while the pot is still cold. Render the bacon fat until it is crispy. Remove the bacon from the Dutch oven and set it aside.
- Increase the heat to medium-high and sear the ham on all sides. Remove the ham from the pot and set it aside.
- Keeping the Dutch oven over medium-high heat, add the flour and whisk steadily.
- Continue to stir or whisk as the flour cooks to a light brown roux.
Lagniappe Tip: 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.
Add the Onions, Aromatics, and Green Beans
What happens in this step? Now we incorporate the onions and aromatics into the first layer of flavor.
- 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.
- At this point, you probably need to deglaze the bottom of the pot. To do so add just a little stock (about ½ cup), scrape the fond off the bottom, and stir it all into the onions and seasonings.
Lagniappe Tip: To deglaze, add just a little stock (about ½ cup). The stock will start to boil and release the fond off the bottom. 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.
- Add the garlic, the Creole seasoning, kosher salt, and black pepper. Mix and cook for about 2 more minutes.
- 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 just cover the beans. That should be about 2 ½ cups of stock.
- Turn the heat to high. Bring the stock to a heavy simmer; maintain a heavy simmer for about 5 minutes before reducing the heat to low. Cover the Dutch oven and simmer for about 30 minutes, stirring every 10 minutes so that it doesn’t stick.
Add the potatoes and finish
What happens in this step? This step adds the potatoes and simmers until the potatoes and the beans are cooked.
- After simmering covered for 30 minutes, add the potatoes and stir well.
- Cover the Dutch oven and continue to simmer for about 15 minutes. After 15 minutes, remove the cover and simmer for at least an additional 15 minutes, or until the potatoes are cooked.
Are they done? 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, then add it back to the beans. Simmer uncovered for a few more minutes while the sauce thickens and reduces.
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Serving Suggestions
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 "smothered" dishes from Sweet Daddy D:
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Publisher's Note: This article and recipe were first published in June 2020 and quickly became one of our most popular posts. This revision improves the step-by-step instructions and images and the Hints and Tips.
Yeah You Right!
Recipe
Smothered Green Beans with Potatoes-Cajun Style
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 Dutch 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.
- 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 or until the potatoes are cooked.
- 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.
Recipe Notes
Nutrition Estimate
It's Me!
Louisiana is a wonderful place where the rich cultural heritage enriches and entertains. I'm Dave Howson, aka Sweet Daddy D. I'm glad you found my website and I look forward to exploring the cultural mosaic of Louisiana with you…
read the "It's Me" page to find out more about me and this website…
Jim peters
this is great
Sweet Daddy D
Yeah you right, Jim. Thanks!
Olivia
Perfection! This recipe is super easy to follow and tastes AMAZING!!!!
Sweet Daddy D
Thanks, Olivia. I appreciate you trying my recipe and so glad you liked it.
Gerard
My mother passed away six years ago and i was trying to remember the way she cooked her green beans, and this is it. ❤️❤️
Sweet Daddy D
That’s nice to hear, Gerard. I love when my recipes connect us with family and memories. Thanks for letting me know.
Trey
I don't even have to taste this to know it's a 5-star recipe. I'm from South Louisiana and this checks off every box for what makes a great home-cooked meal. Starting off with a roux is what intrigued me. The beautiful pictures of the cooking process of the dish and the dish itself convinced me that I am going to try this for myself. Everything on the website looks amazing.
Sweet Daddy D
Thanks for taking the time to reach out, Trey. Let me know how you like the green beans, and I hope you find some other recipes you like as well.
Trey
It keeps its 5 stars and if I could add 5 more I would. Best smothered green bean recipe I have tried. I foresee this becoming a fast favorite in the family.
Sweet Daddy D
That's so nice, Trey. I'm so glad you're enjoying my recipe. Thanks for taking the time to let me know!
Holly Sturm
Sooooo good
Sweet Daddy D
Thanks, Holly. I appreciate you giving the recipe a try.
lee
I cannot eat legumes of any kind because of a digestive disorder. Can you substitute other greens for this dish? Suggestions?
Sweet Daddy D
Hi, Lee. I've never substituted for the beans in this recipe but you could try some turnip greens, mustard greens, spinach or a combination. Maybe throw in some cabbage. I'd cut back on the amount of stock until it cooks down a bit, then add more if you need it. Let me know what you try. Thanks for the question.