Smothered Cajun Green Beans
This is another FB discovery that I have tweaked to make my own. This is a very hearty dish that can stand on its own or be a robust side.
Ingredients:
6 slices smoked bacon, cut into 1/2-inch pieces
~ 1 lbs andouille, sliced thin
2 Tbs all-purpose flour
1 Tbs cajun or creole seasoning
1 sweet onion, sliced thin
3 cloves garlic, minced
1 – 11/2 lbs red bliss potatoes quartered into bite-sized pieces (optional)
~ 48 oz of fresh green beans, trimmed into 2-inch pieces
1 Tbs butter substitute
1 bay leaf
3-4 cups vegetable broth or stock
Salt substitute and coarse ground pepper to taste
Instructions:
- In a Dutch oven on medium heat, fry bacon till crispy. Using a slotted spoon set bacon aside on paper towels
- Add andouille and sauté until browned in bacon grease, set aside with bacon
- Add onions and cook until clear. ( ~3-4 minutes)
- Add butter and when it melts, sprinkle flour over the onions. Cook and stir for 1 minute.
- Gradually whisk in broth, scraping up the browned bits off the bottom of the pot.
- Add beans, garlic, salt substitute, black pepper and cajun seasoning, and bay leaf, and cover with stock. Cook for ~25 minutes
- Add potatoes*(see note). Stir them in so they are submerged as much as possible. If you need to, add a little more stock. Cover and cook for 15 minutes.
- Uncover the Dutch oven and add sausage. Cook uncovered for 15 minutes (simmering until liquids cook down to your preferred “smothered” consistency.).
- Stir in bacon. Remove bay leaf and serve
Enjoy!
Note:
* The addition of potatoes is usually something I reserve when I am serving this dish as my main course. Two to three lbs of beans plus another 1.5 lbs of potatoes makes for a pretty hefty side dish.