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Louisiana style smothered green beans over rice.
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Cajun Smothered Green Beans Recipe

These Louisiana smothered green beans are cooked down with bacon, smoked ham, onions, and garlic for a rich and savory flavor. They make the perfect side dish for your southern meal.
Course Side Dish
Cuisine American, Cajun, Southern
Keyword Cajun, green beans, louisiana, side dish, smothered
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 6 servings
Calories 244kcal
Author Lauren LeBlanc

Equipment

  • cutting board
  • Knife
  • Large heavy pot or dutch oven with a lid
  • 2 cup measuring cup
  • Measuring spoons
  • Wooden spoon
  • Whisk

Ingredients

  • 1 ½ pound fresh green beans trimmed and cut into 2 inch pieces
  • 1 large onion diced (about 1 ½ cup)
  • 4 cloves garlic minced
  • 4 ounces bacon chopped (about 4-5 thick cut strips)
  • 4 ounces smoked ham ½ inch cubes
  • 1 tablespoon all purpose flour heaping tablespoon
  • 2 cups vegetable or chicken broth
  • 1 teaspoon dried basil
  • 1 teaspoon dried thyme
  • ¼ teaspoon cayenne pepper
  • ¼ cup finely chopped fresh parsley divided
  • Cajun seasoning or salt and pepper to taste
US Customary - Metric

Instructions

  • PREP: Trim green beans and cut them into approximately 2 inch pieces. Chop onion and mince garlic. Chop bacon into bite sized pieces, and chop ham into approximately ½ inch cubes.
  • SAUTÉ: Heat a heavy bottomed pot with a lid over medium heat. Add bacon and onions and cook for about 15 minutes until bacon is crispy and onions are translucent. Stir occasionally. Add garlic and cook until fragrant, about a minute, while stirring.
  • ROUX: Make a light roux by sprinkling flour over the bacon and onions and stir until well combined. Cook for 1-2 minutes.
  • WHISK: Slowly whisk in vegetable broth and stir, scraping up any fond that has formed on the bottom of the pot.
  • SIMMER: Add green beans, ham, dried basil, dried thyme, cayenne pepper, and half the parsley to the pot. Stir to combine. Bring up to a boil, then reduce heat to a simmer. Cover and cook for 30 minutes, stirring occasionally.
  • FINISH: Uncover the pot and simmer for about another 5-10 minutes, until the sauce has thickened and reduced. Stir in the remaining parsley. Taste and add cajun seasoning or salt and pepper if necessary.
  • SERVE: Serve warm as a side dish, or over rice or potatoes.

Notes

  • Substitute ham for andouille sausage.
  • Cook a few extra strips of bacon to crumble on top before serving.
  • If using frozen green beans, throw them in frozen. No need to thaw.
  • If using canned green beans, cut the simmering time by half so you don’t end up with mushy green beans.
  • To make this dish with potatoes, wash and peel 1 pound of red potatoes. Cube the potatoes into 1 inch pieces. After the green beans have simmered covered for 15 minutes, add in the potatoes and stir. Continue simmering with the pot covered for another 15 minutes and continue the recipe as directed.
  • Serve it over perfectly cooked white rice for a meal.
  • Store leftovers in an airtight container in the refrigerator for 4-5 days. I don’t recommend freezing, as the green beans are likely to get mushy when defrosted.
  • This recipe reheats just fine in the microwave.

Nutrition

Calories: 244kcal | Carbohydrates: 13g | Protein: 6g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 27mg | Sodium: 581mg | Potassium: 347mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1203IU | Vitamin C: 19mg | Calcium: 62mg | Iron: 2mg