Smothered Green Beans with Potatoes
A comforting Southern-style side dish featuring tender green beans and potatoes smothered in a savory broth, enriched with smoky bacon and aromatic spices. Perfect as a hearty side for any meal.
Ingredients
- 4 slices thick-cut hickory-smoked bacon chopped
- 1/2 cup yellow onion sliced
- 2 tsp minced garlic
- 4 cups low-sodium beef broth
- 1.5 lbs fresh green beans cut into 2-inch pieces
- 1 tbsp hot sauce adjust to taste
- 1/2 tsp kosher salt
- 1/4 tsp crushed red pepper
- 1/8 tsp ground black pepper
- 4 medium red potatoes quartered
- ground black pepper for garnish, optional
Instructions
- In a medium-sized Dutch oven, cook the chopped bacon over medium heat until crispy, about 10 minutes. Remove bacon with a slotted spoon and drain on a paper towel-lined plate, leaving the drippings in the pot.
- Add sliced onions and minced garlic to the bacon drippings in the pot. Cook over medium heat, stirring occasionally, until onions are soft and translucent, about 2 minutes.
- Return the cooked bacon to the pot along with green beans, hot sauce, kosher salt, crushed red pepper, and ground black pepper. Stir to combine, then pour in the beef broth, ensuring the beans are submerged. Bring to a simmer, reduce heat to low, cover, and cook for 45 minutes, stirring occasionally.
- Increase heat to medium, add quartered red potatoes, and stir to combine. Continue cooking for 25 minutes, or until potatoes are tender but still hold their shape.
- Remove from heat and serve warm, garnished with ground black pepper if desired.
Notes
For a spicier version, add extra hot sauce or crushed red pepper. Substitute bacon with smoked sausage for a different flavor profile.
Nutrition
Serving: 411gCalories: 220kcal
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