Awesome Creole Green Beans...fresh green beans smothered with bacon, onions, tomatoes and seasoning in a rich stock and just a hint of Louisiana cane syrup sweetness.
Slice bacon into 1" pieces; rough chop the onions; rough chop the garlic. Measure the stock, cane syrup, and seasoning. Trim the stem from the green beans. Drain the tomatoes.
Starting in a cold Dutch oven, fry the bacon over medium heat until it's crispy and the fat has rendered. (Optionally remove the fried bacon to add back later, or leave it in the Dutch oven)
Increase the heat to medium-high; add the yellow onions and saute, stirring constantly until they start to brown; about 10 minutes.
Add the garlic and half of the Herb and Spice Blend; stir well until aromatic; about 2 minutes.
Continuing over medium-high heat, add the green beans. Mix thoroughly to coat them with the bacon grease, onions, and seasonings.
Sauté the green beans until they have a slight char, stirring occasionally.
Add the remaining creole seasoning, kosher salt, and pepper. Mix well.
Add the drained tomatoes; crush whole tomatoes by hand as you add them to the Dutch oven; mix well with the green beans. (See Notes)
Add the chicken stock and the cane syrup. Stir well to combine all the ingredients.
Bring the Dutch oven to a high simmer, then lower it to a slow simmer and cover.
Continue to simmer on low, covered for 1 hour; stir occasionally.
After an hour, remove the cover and increase the heat to medium-high; simmer for 10 to 15 minutes until the sauce is slightly thickened. If you previously removed the fried bacon, add it back now before serving.
Notes
For more detailed instructions and step-by-step photos, please see my article Creole Green Beans.This post is not sponsored, but you will find affiliate links on this page. As an Amazon Associate, I earn from qualifying purchases. The price you pay as a consumer does not change, but I may make a small commission based on your purchase.Louisiana Cane Syrup can be purchased from Amazon!Leftovers can be held, in an airtight container in the refrigerator for 3 to 5 days or in the freezer for about 6 months. Defrost in the fridge overnight. Reheat them on top of the stove until warmed through or in the microwave.I like fresh green beans for this, but frozen works really well also. I recommend keeping them whole but you can cut them into 1 or 2-inch pieces if desired.I recommend whole canned tomatoes, crushed by hand when you add them. Canned diced tomatoes or peeled and deseeded fresh tomatoes also work well. If using fresh tomatoes, make sure they are very ripe. Any tomato should be drained of its liquid prior to adding.Molasses may be substituted for Cane Syrup.Substitute smoked ham hocks or ham shanks, or smoked sausage for the bacon. Pancetta is a good substitute as well but will not provide a smokey undertone. In place of the chicken stock, you can use chicken bouillion, vegetable stock, or water. Substitute lard, butter, vegetable oil, or olive oil for the rendered bacon grease.Many commercial creole seasoning blends and commercial stocks contain salt. Make sure to give the green beans a taste before adding more salt.