Smothered Green Beans with Potatoes

We love this one-pot meal for its simplicity. Ham is a common addition in south Louisiana, but we used bacon for a little smokiness.

Smothered Green Beans with Potatoes
Makes 4 Servings
  • 4 slices thick-cut hickory-smoked bacon, chopped
  • ½ cup sliced yellow onion
  • 2 teaspoons minced garlic
  • 4 cups low-sodium beef broth
  • 1½ pounds fresh green beans, cut into 2-inch pieces
  • 1 tablespoon hot sauce
  • ½ teaspoon kosher salt
  • ¼ teaspoon crushed red pepper
  • ⅛ teaspoon ground black pepper
  • 4 medium red potatoes, quartered
  • Garnish: ground black pepper
  1. In a medium Dutch oven, cook bacon over medium heat until crisp, about 10 minutes. Remove bacon using a slotted spoon, and let drain on paper towels, reserving drippings in pot.
  2. In same pot, cook onion and garlic over medium heat, stirring frequently, until softened, about 2 minutes. Add bacon, broth, green beans, hot sauce, salt, and peppers. Bring to a boil; reduce heat to medium-low, cover and simmer, stirring occasionally, until green beans are tender and wilted, about 45 minutes. Increase heat to medium; add potatoes, and cook, uncovered, until potatoes are tender, about 25 minutes. Garnish with black pepper, if desired.