Description
Cajun smothered green beans & potatoes bring Southern comfort to your plate with bold spices and hearty vegetables. Rustic flavors and simple ingredients create a satisfying meatless dish packed with traditional Louisiana warmth you’ll savor to the last bite.
Ingredients
Scale
Main Ingredients:
- 2 lbs green beans, stems snapped and halved
- 1 lb red potatoes or russet potatoes, quartered or halved
- 4 cups (32 ounces) chicken stock
- 1 cup water
Seasoning and Aromatics:
- 1/4 cup avocado or vegetable oil
- 1/4 cup all-purpose flour
- 1 white onion, chopped
- 6 garlic cloves, minced
- 2 teaspoons low sodium cajun seasoning
- 2 teaspoons dry thyme
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 2 teaspoons sugar
- 1/4 teaspoon red pepper flakes
Finishing Ingredients:
- 2 tablespoons unsalted butter
- 1 tablespoon Louisiana hot sauce
Instructions
- Meticulously trim green beans by removing the stringy ends and halving them lengthwise, creating uniform pieces for even cooking.
- Heat a dutch oven and introduce oil, then gradually incorporate flour while continuously whisking to develop a rich, nutty peanut butter-colored roux, approximately 5 minutes.
- Introduce diced onions and sauté until translucent and softened, releasing their aromatic qualities.
- Sprinkle in cajun seasoning, thyme, salt, pepper, sugar, and red pepper flakes, toasting the spices to intensify their flavors. Immediately fold in minced garlic and cook briefly to prevent burning.
- Deglaze the pot with chicken stock, using a wooden spoon to liberate the caramelized brown bits clinging to the bottom, creating a flavorful base.
- Incorporate green beans, butter, and hot sauce, then supplement with remaining stock and water. Elevate heat to trigger a vigorous boil for 5 minutes.
- Reduce heat, secure the lid, and allow ingredients to simmer and meld flavors for 20 minutes, transforming the green beans into a tender delight.
- Gently nestle potatoes into the liquid, ensuring they are completely submerged. If needed, supplement with additional water.
- Continue cooking covered for 15-20 minutes until potatoes yield effortlessly when pierced with a fork.
- Perform a final seasoning adjustment, tasting and balancing flavors as desired.
- Serve steaming hot, garnishing with a sprinkle of freshly ground black pepper for an extra flavor dimension.
Notes
- Create a roux carefully by constantly whisking flour and oil to prevent burning, which develops rich flavor complexity.
- Toasting spices briefly before adding other ingredients enhances their aromatic profile and releases deeper taste nuances.
- Use fresh green beans for crispier texture and brighter color, ensuring they’re thoroughly washed and trimmed before cooking.
- Substitute chicken stock with vegetable broth to make the recipe fully vegetarian while maintaining robust flavor depth.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Lunch, Dinner, Snacks
- Method: Simmering
- Cuisine: Cajun
Nutrition
- Serving Size: 6
- Calories: 156
- Sugar: 2 g
- Sodium: 410 mg
- Fat: 7 g
- Saturated Fat: 2 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 5 g
- Protein: 3 g
- Cholesterol: 6 mg