Smothered Green Beans with Potatoes (Page 4 ) | August 26, 2024

Annonce:

Instructions

1. Cook the Bacon

In a medium-sized Dutch oven, cook the chopped bacon over medium heat until it becomes crisp, about 10 minutes. The bacon should release its fat, which will be used to enhance the flavor of the dish.

Once cooked, remove the bacon with a slotted spoon and let it drain on paper towels, leaving the drippings in the pot. If you’re using smoked sausage instead of bacon, follow the same process to render the fat.

2. Sauté the Onions and Garlic

In the same pot, add the sliced onions and minced garlic to the reserved bacon drippings.

Cook over medium heat, stirring frequently, until the onions soften and become translucent, about 2 minutes. This step helps build the aromatic base of the dish.

3. Add the Green Beans and Seasonings

Return the cooked bacon (or sausage) to the pot. Add the beef broth, fresh green beans, hot sauce, kosher salt, crushed red pepper, and ground black pepper.

Stir the ingredients well to combine, and then bring the mixture to a boil.

Once boiling, reduce the heat to medium-low, cover the pot, and let the mixture simmer. Stir occasionally to ensure even cooking, and allow the green beans to become tender and flavorful, about 45 minutes.

4. Cook the Potatoes

After the green beans have simmered, increase the heat to medium and add the quartered red potatoes to the pot.

Cook the mixture uncovered until the potatoes are tender, about 25 minutes. The potatoes should be soft but not mushy, absorbing the rich flavors of the broth and seasonings.