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Epic Smothered Green Beans and Potatoes

Epic Smothered Green Beans and Potatoes

4 slices thick-cut hickory-smoked bacon, chopped
½ c. sliced yellow onion
1 T. minced garlic
4 c. beef broth
2 lbs. fresh green beans, cut into 2” pieces
1 T. Tabasco
Kosher salt/black pepper/crushed red pepper to taste
4 medium red potatoes, quartered

  1. In Dutch oven, cook bacon until crispy. Remove with slotted spoon and drain on paper towels. Reserve drippings in pot.
  2. In same pot, cook onion and garlic, stir frequently, until softened.
  3. Add bacon, broth beans, Tabasco, salt and peppers.
  4. Bring to boil. Reduce heat to simmer, cover, stir occasionally, until beans are tender and wilted, about 45 minutes.
  5. Increase heat, add potatoes and cook uncovered until tender, about 20-25 minutes.
  6. Taste for seasonings.
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