This recipe is the perfect blend of Southern comfort and bold flavors, bringing the essence of a cozy kitchen right to your table. Imagine the deep smokiness of hickory bacon (or savory smoked sausage) mingling with fresh green beans and tender red potatoes, all simmered in a rich, spiced broth. The subtle heat from hot sauce and crushed red pepper adds just the right amount of kick, while a touch of garlic and onion bring a warm, home-cooked aroma that fills the air. It’s a dish that feels like a hug in a bowl, marrying rustic simplicity with a little bit of Louisiana soul. Whether served as a side dish or a hearty main, this recipe is a celebration of rich flavors and good company, perfect for any gathering where you want to serve up something truly comforting with a hint of spice.
Ingredients:
- 4 slices of thick-cut hickory-smoked bacon, chopped (or substitute with smoked sausage for a deeper flavor)
- ½ cup of thinly sliced yellow onion
- 2 teaspoons of minced garlic
- 4 cups low-sodium beef broth
- 1½ pounds of fresh green beans, trimmed and cut into 2-inch pieces
- 1 tablespoon of your favorite hot sauce
- ½ teaspoon kosher salt
- ¼ teaspoon crushed red pepper flakes
- ⅛ teaspoon ground black pepper
- 4 medium red potatoes, quartered
- Optional garnish: extra black pepper
Instructions:
- Heat a medium Dutch oven over medium heat. Add the chopped bacon and cook until it’s crispy and golden, about 10 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving the flavorful drippings in the pot.
- In the same pot, sauté the sliced onions and minced garlic over medium heat, stirring often until they soften and become fragrant, around 2 minutes.
- Return the cooked bacon to the pot. Pour in the beef broth and stir in the green beans, hot sauce, salt, and both types of pepper. Bring everything to a rolling boil, then reduce the heat to medium-low. Cover and let it simmer gently, stirring occasionally, for about 45 minutes, until the green beans are tender and infused with flavor.
- Turn the heat back up to medium and add the quartered red potatoes. Cook uncovered for an additional 25 minutes or until the potatoes are fork-tender.
- For an extra Southern twist, feel free to toss in a few whole canned tomatoes during the simmer. The rich acidity adds a nice balance to the dish.
- Serve it up hot and garnish with a touch more black pepper if desired.
