Smothered Green Beans, Sausage, and Potatoes

This dish right here? Comfort food. Big flavors, simple ingredients, and just enough “wow” to make it feel special.

We’re talking smoky sausage, crispy bacon, fresh green beans, and tender potatoes — all cooked down in a thick, savory gravy that smothers every bite.

It’s one of those meals that makes the whole house smell like someone knows what they’re doing in the kitchen.

Let me walk you through it, step by step.

this recipe!

What You’ll Need

• 1 lb fresh green beans, ends trimmed and snapped in half
• 1 lb smoked sausage, sliced into thick rounds
• 4 strips thick-cut bacon, chopped
• 3 medium russet potatoes, peeled and cubed
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1/2 cup all-purpose flour
• 3 cups chicken broth
• 1 tsp Cajun seasoning
• 1/2 tsp Nature’s Seasoning (or seasoned salt)
• 1/2 tsp black pepper
• 2 tbsp vegetable oil (if needed)

Why I Love This Recipe

This recipe comes from my grandma’s Sunday dinner playbook. She used to make it when we all came over, and I swear you could smell it from the driveway.

• Everything cooks in one pot = less cleanup
• It’s hearty and filling without needing a side dish
• It gets better the longer it sits (hello leftovers)
• That gravy clings to every bite of green bean and potato

It’s rustic, rich, and made with love.

Servings: 4–6
Cook Time: 50–60 minutes

Why This Recipe Works (Quick Science)

• Starting the bacon in a cold pan lets the fat render slowly = more flavor without burning
• Flour plus fat creates a roux = thick, velvety gravy
• Simmering the green beans in broth instead of water = extra savory flavor soaked into every bite
• Returning the sausage and bacon at the end keeps them crispy and flavorful

Common Mistakes

• Using canned green beans – They’ll get mushy. Go fresh.
• Not cooking the roux enough – If it’s too raw-tasting, your gravy will taste like flour.
• Overcrowding the pan – This can steam the sausage instead of browning it. Cook in batches if needed.

What to Serve With

Honestly, this dish can hold its own, but if you want to round out the meal:

• Buttermilk cornbread
• A slice of white bread to mop up the gravy
• Simple side salad
• Sweet tea or lemonade

FAQ

Can I use frozen green beans?
Yes, just thaw and drain them first. They won’t have the same snap but still work.

What kind of sausage is best?
Smoked sausage or andouille works great. Use beef, pork, or turkey depending on what you like.

How thick should the gravy be?
It should coat the back of a spoon. Not runny, not gloopy. Just smooth and rich.

Can I make this vegetarian?
You can, but you’ll need to swap in plant-based sausage and bacon, and use veggie broth.

Tools You’ll Need

• Dutch oven or large pot
• Cutting board
• Sharp knife
• Wooden spoon
• Measuring cups and spoons
• Peeler

Substitutions and Variations

• No sausage? Use diced ham or turkey kielbasa
• Add spice: Toss in a dash of hot sauce or red pepper flakes
• Add more veggies: Carrots, corn, or okra work great here

Make Ahead Tips

• Chop all veggies and sausage the day before
• Pre-cook the bacon and store it in the fridge
• The entire dish reheats beautifully the next day — just warm over low heat on the stove

Cooking Instructions

Step 1: Start the Bacon

Add 4 strips of chopped bacon to a cold Dutch oven. Turn heat to medium and cook until bacon is crispy and golden brown, about 6–8 minutes. Stir occasionally so it cooks evenly.

Step 2: Brown the Sausage

Use a slotted spoon to remove the bacon, leaving the grease. Add 1 lb of sliced smoked sausage into the bacon fat. Sear until browned on both sides, about 5–6 minutes.

Step 3: Sauté the Onion and Garlic

Add 1 diced onion and 2 cloves of minced garlic to the pot with the sausage fat. Cook for 2–3 minutes until onion is soft and translucent.

Step 4: Make the Roux

Sprinkle 1/2 cup of all-purpose flour into the pot. Stir constantly for 2–3 minutes until it forms a paste and starts to turn light brown.

Step 5: Add Broth Slowly

Pour in 3 cups of chicken broth, a little at a time, whisking constantly to avoid lumps. Let it simmer and thicken into a smooth gravy.

Step 6: Add Green Beans and Seasonings

Add 1 lb halved green beans, 1 tsp Cajun seasoning, 1/2 tsp Nature’s Seasoning, and 1/2 tsp black pepper. Stir to combine.

Step 7: Add Potatoes

Add 3 cubed russet potatoes to the pot. Stir gently and let it all simmer over medium-low for about 15 minutes, until potatoes and green beans are tender.

Step 8: Add Bacon and Sausage Back

Return the cooked bacon and sausage to the pot. Stir everything together and let it cook for another 5–10 minutes until heated through.

Step 9: Serve

Ladle everything into a round bowl and serve hot. The gravy should coat every piece, and the smell should be impossible to resist.

Leftovers and Storage

Let everything cool, then store in an airtight container in the fridge for up to 4 days. Reheat on the stove over low heat with a splash of broth if it’s too thick.

You can freeze it, but the potatoes might get a little soft when thawed.

Macros Information (Per Serving – 1/6 of recipe)

• Calories: ~420
• Protein: 19g
• Carbs: 28g
• Fat: 25g
• Fiber: 4g

Final Thoughts

That’s how you do smothered green beans the real way — slow, savory, and packed with flavor. Every bite feels like home. If you make this, drop a comment and let me know how it turned out or if you added your own twist. Let’s keep this kind of cooking alive.