- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 8 half cup servings
2 slices of thick-cut bacon
.5 cup or 3 ounces of cubed Tasso or smoked ham
.5 tablespoon cooking oil
2 tablespoons all-purpose flour
.5 cups chopped onion
3 garlic cloves
1.5 cups broth (chicken, beef, or vegetable)
16 ounces fresh (cleaned, de-stemmed, and cut), canned (drained), or frozen green beans
2 cups peeled and cut up medium red potatoes (2 potatoes)
1.25 teaspoons House Seasoning or Cajun Seasoning Blend
- Cook bacon in a heavy large Dutch oven on both sides until brown; remove bacon from pan and set aside.
- Brown ham in bacon grease; remove ham from pan and set aside.
- Add oil and flour to bacon grease and brown flour to make a light roux.
- Add onion to the roux and cook until tender, for about 5 minutes.
- Stir in garlic for about a minute.
- Pour broth into onion and roux mixture and stir to deglaze the pot.
- Add beans, potatoes, ham, bacon, and seasoning to the pot; stir to combine.
- Cook on medium-low heat with the pot covered for 30 minutes or until the potatoes and beans are tender.
- Garnish with bacon bits.
- Store in an airtight container in the refrigerator for up to 3 days, or freeze for up to a month.
- Potatoes can be omitted.
- You may substitute water for the same amount of broth.
- Cook the roux until it begins to brown; no dark roux is needed here.
- Fresh green beans may take longer to cook than canned or frozen beans.
- Brown sugar can be added to sweeten the beans for a sweet version of smothered green beans.