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Our Cajun style Smothered Green Beans start with fresh green beans, yellow potatoes, and plenty of bacon. All cooked in a thick, rich sauce that keeps you coming back for more.
You know those recipes that just hit every note? That’s what we’ve got here.
Saucy Smothered Green Bean Magic!
You’ll usually find me serving up green beans from a can and not being the least bit bothered about it.
I mean, if you doctor them up just right (hello, green beans with bacon) they taste amazing.
But when the fresh green beans hit the farm stand, I have to grab a bag to make these smothered green beans.
Every time I make them, I’m left wondering why I don’t make them more often. A little more hands on than canned green beans, sure. But oh man. The flavor is worth every bit of effort!
The green beans and potatoes are simmered to perfection with smoky bacon, onions, a hint of garlic, and that Cajun seasoning magic. The whole dish is smothered in a savory sauce that perfectly coats each bite.
They belong on your weeknight dinner table just as much as they belong at a family gathering or holiday feast. Just be aware – everyone is going back for seconds.
♥ 3 Reasons You’ll Love This Recipe:
- Bold Cajun Flavor: Smoky, savory, and a little spicy. These have just the right amount of heat in my opinion, but you can easily adjust for more or less!
- One-Pan Wonder: Fewer dishes to wash means more time to eat. 😉
- Versatile: Simple enough for a weeknight meal, but special enough to make for a holiday feast.
Ingredient Notes:
Green Beans – We’re starting with fresh, uncooked green beans that have been trimmed and cut in half. Frozen and thawed green beans will work, but we prefer fresh. Canned is not going to be the best option this time around.
Potatoes – We prefer baby yellow potatoes, however red potatoes will also work well.
Bacon – A thick cut bacon is going to be perfect here. We’ve also tested this recipe with andouille sausage. It works great, but you’ll want to add in some oil to replace the missing bacon grease.
Chicken Stock – The savory sauce that you’ll cook the green beans and potatoes in starts with some chicken stock. Use a good quality brand to get the best flavor.
Flour – This will help to thicken up the sauce that everything cooks in.
Cajun Seasoning – You can use any brand of Cajun or Creole seasoning that you like. We love Tony Chachere’s! It’s not too spicy. You can use a milder or spicier variety if you prefer.
See the recipe card for full information on ingredients and quantities.
My Favorite Dutch Oven!
This gorgeous Dutch oven is perfect for making soup, pot roast, and more. It goes from stove to oven as needed and looks pretty enough to leave out on your stovetop as decoration.
Step by Step Instructions:
Fry the diced bacon in a large skillet until the edges are crispy. Add some onion, continue cooking until softened, then add in the garlic and continue cooking until fragrant.
Add the flour, cook for 2 to 3 minutes, then slowly pour in the broth while scraping the bottom of the pot. Add the Cajun seasoning, paprika, and pepper.
Add the green beans and stir. Bring to a boil and reduce to a simmer. Cover and simmer for 20 minutes before adding the potatoes.
Cook with the potatoes for 15 minutes or until the potatoes and green beans are as tender as you like.
Remove the lid and let it simmer for about 10 minutes to reduce and thicken the sauce. Taste and season with additional salt, pepper, or Cajun seasoning.
Helpful Tip!
Storage & Freezing:
You can keep any leftover Cajun smothered green beans stored in an airtight container in the refrigerator for about 4 days. They can be reheated on the stove or in the microwave.
You can also freeze leftovers! These green beans and potatoes should freeze well for up to a few months in a freezer safe container.
Let it thaw overnight in the fridge before reheating.
Karly’s Tips:
We have tested this recipe countless times to get it just right! Here are a few of my insider tips:
- Fresh green beans are ideal, but frozen can work in a pinch. The texture isn’t quite as good as fresh, but still delicious.
- Want extra richness? Stir in a small pat of butter at the end for a silky finish.
- Keep the spice level adjustable by starting with a smaller amount of Cajun seasoning, then adding more to taste.
- Love a sweet and savory combo? A tablespoon of brown sugar is delicious stirred in with the other seasonings.
More Favorite Cajun Recipes!
- Cajun Alfredo Sauce Recipe
- Cajun Shrimp and Sausage Pasta
- Cajun Sausage and Rice
- Cajun Salmon Recipe
- Cajun Fried Corn
- Cajun Chicken Pasta
Cajun Smothered Green Beans and Potatoes
Ingredients
- 6 slices thick cut bacon
- 1 medium sweet onion diced
- 4 cloves garlic minced
- 2 tablespoons flour
- 1 teaspoon Cajun or Creole seasoning see notes
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon cracked pepper
- 3 cups chicken stock
- 1 ½ pounds fresh green beans trimmed and cut in 2 inch pieces
- 1 pound baby yellow potatoes halved
- Salt to taste
Instructions
- Dice the bacon into bite-sized pieces and add to a large, heavy bottomed pot over medium heat.
- Cook the bacon until the fat has rendered and the edges are just beginning to crisp up. Add the onion and cook for 5 minutes or until soft and translucent.
- Add the garlic and cook for 30 seconds more, until fragrant.
- Add the flour, cajun seasoning, paprika, onion powder, garlic powder, and pepper to the bacon mixture and cook, stirring constantly, for 2-3 minutes.
- Slowly pour in the broth, stirring constantly while scraping up any browned bits from the bottom of the pan.
- Add the green beans and stir to submerge the beans in the liquid. Bring to a boil, reduce heat to a simmer and cover the pot. Simmer for 30 minutes.
- Add the potatoes to the pot and stir to combine. Cover the pot and continue simmering for 25 minutes or until the potatoes and green beans are as tender as you’d like.
- Remove the lid from the pot and simmer until the liquid has thickened and reduced, about 10 minutes.
- Taste and add salt or additional Cajun seasoning, as needed.
- Serve hot.
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