An old-fashioned style potato and green bean recipe are as good a “slap yo mama” as we like to say in the South! Made entirely in one pan, on the stove with smoked sausage, green beans and potatoes.
You may have heard of this recipe known as Hoosier stew. It is rustic, light and cordial.
It takes about 30 minutes to cook and has so much flavor.
Potato and green bean sausage recipe
I became a fan of smoked sausage and I’m not sure when that happened. I guess living with teenage boys hungry until you can tell, and your preference for sticking to your ribs for a lot of food, will do it for you.
This hearty meal will fill you up and taste good. It can be ready in about 40 to 45 minutes in a preparatory work count. Alternatively, you can cook it slowly and low in your spare time. Naturally, I cooked it fast because when I decided I was hungry I had to eat 15 minutes before!
Ingredients you will need
- Smoked sausage. I use Brian brand like this. Hilshire Farm He’s good too. You will need to slice it into 1/2 to 1 inch thick pieces. In addition, you can use turkey sausage or your personal preference. You can also use ground pork sausage if you like.
- Onion. I almost always use Vidalia onions if I can get them. They are sweeter and not as strong as white or yellow onions. However, you can use whatever you have or you prefer.
- green beans. I use Canned green beans. Any cut you like if okay. Also, you can use fresh or frozen, they will need to be cooked longer. For fresh or frozen green beans, I would add it a few minutes after adding the potatoes.
- Potatoes. I recommend the Yukon Gold Potato. If you can find the small gold yukon, it will reduce a step if you have to cut them. However, smaller potatoes are slightly higher in price, so if you do not want to pay for it you can use a larger Yukon Gold and simply cut them into uniform pieces. My choice of Yukon Gold potatoes is twofold. No need to peel them and they hold their shape while cooking instead of becoming chewy.
Spices for sausage, potatoes and green beans
These are the main ingredients for your Hoosier stew. Now to Spices.
- garlic. Fresh garlic is always better and is kept for a really long time. I used 4 smaller ones cloves And crushed them in a garlic press.
- Red pepper flakes. If your jar of red pepper flakes has been in your pantry since Reagan was president, it’s time for you to buy a fresh bottle. Take a small jar from him. I find I do not use much every time and it breaks down before I can use it even when I get a small jar.
- Creole seasoning. There are a lot of Creole and Cajun seasoning Brands. You’re probably most familiar with Zatarain’s and Tony Chachere who are both great. However, I find that most Creole seasoning mixtures are heavy in salt. I recommend you look for the salt-free version The two brands above have a low-salt product.
- Ground black pepper. I added black pepper. You may want to check out your Creole seasoning. It may have enough black pepper flavor for you. They tend to get a lot paprika And red pepper but not black pepper. I really like the taste of black pepper.
Buy this post
- Dutch oven Or less expensive office
- are good knife
- ladle or A large spoon
- Cutting Board
While you are here, check out these recipes.
- Pepper Sausage Onion Hoagies
- Sausage dogs
- Bacon shortcuts
- Dog Philly Cheese Sausage
- Sausage dogs and babies
- Artichoke sausage, spinach, cream and chicken pasta
- Potato loaded with dog Philly cheese
Potato and green bean sausage recipe
Dinner in one pot is budget-friendly, hearty and easy to prepare.
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Dishes: Dishes
Component
- 1 and -½ pound Small potatoes I recommend Dutch or Yukon Gold
- 1 big Onion Vidalia cut
- 1 pound sausage Pre-cooked, smoked, sliced
- 3 – 4 cloves garlic ground
- ½ teaspoon Red pepper flakes
- 1 teaspoon Creole seasoning Or blacken seasoning
- 1 teaspoon Coarse ground black pepper
- 14.5 An ounce can green beans Can be used fresh or frozen, see notes above
Instructions
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In a large, deep pan or Dutch oven, Brown sausage and cook onions. Stir into a brown sausage on all sides. After cooking, remove the sausage and onion.
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Turn the stove to medium-low. There should be enough fat from the sausage to cook the potatoes in it, if not add 1 to 2 tablespoons of oil. Once it is hot add the potatoes and spices. Cover and cook with a lid for about 15 minutes. Mix carefully, return the lid and cook for another 10 minutes.
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Check the making with a fork. When soft to a fork, add the sausage, onion and drained green beans back to the pan. Cook until everything is warm.
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Taste seasoning and add more if necessary.
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Serve immediately.
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