Cajun Smothered Green Beans Potatoes (Print-Friendly Version)
Green beans and potatoes cooked in a deeply seasoned Cajun sauce with bacon for robust savory flavor.
# Ingredients:
→ Main Ingredients
01 -
6 slices thick-cut bacon
02 -
1 medium sweet onion, diced
03 -
4 cloves garlic, minced
04 -
2 tablespoons plain flour
05 -
1 teaspoon Cajun or Creole seasoning
06 -
1 teaspoon smoked paprika
07 -
1 teaspoon onion powder
08 -
1 teaspoon garlic powder
09 -
1 teaspoon freshly cracked black pepper
10 -
3 cups chicken stock
11 -
680 grams fresh green beans, trimmed and cut into 5 cm pieces
12 -
450 grams baby yellow potatoes, halved
13 -
Salt, to taste
# Steps:
01 -
Dice the bacon into bite-sized pieces and add to a large, heavy-bottomed pot over medium heat. Cook the bacon until most of the fat has rendered and the edges are just beginning to become crisp. Add the diced onion and sauté for 5 minutes, until soft and translucent.
02 -
Add the minced garlic and cook for 30 seconds, stirring constantly, until fragrant. Sprinkle in the flour, Cajun or Creole seasoning, smoked paprika, onion powder, garlic powder, and cracked black pepper. Cook, stirring continuously, for 2 to 3 minutes to form a roux.
03 -
Slowly pour in the chicken stock while stirring and scraping any browned bits from the bottom of the pot. Add the trimmed green beans and stir to fully submerge them in the liquid. Bring to a boil, then reduce the heat to a gentle simmer and cover the pot. Simmer for 30 minutes.
04 -
Add the halved baby yellow potatoes and stir to combine. Cover again and simmer for an additional 25 minutes, or until the potatoes and green beans are fork-tender.
05 -
Remove the lid and continue to simmer for about 10 minutes, until the liquid thickens and reduces. Taste and adjust with salt or additional Cajun seasoning as needed.
06 -
Serve the smothered green beans and potatoes piping hot.
# Notes & Tips:
01 -
Adjust Cajun seasoning to taste, as some blends may be saltier than others. Use small baby potatoes for even cooking, cutting larger ones into uniform pieces. If desired, vary the simmer times for the green beans to achieve your preferred tenderness—from vibrantly crisp to fully tender.