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Prepare the vegetables: Thinly slice the red, green, and yellow bell peppers. Thinly slice the yellow onion. Snap each fresh green bean in half. Combine the sliced bell peppers, onion, and snapped green beans in a large bowl.

Cook the meats: Place a large pot or Dutch oven over medium heat. Add the bacon pieces and cook for 3 minutes until slightly rendered. Add the shredded smoked pork neck bone (or substitute), 1/4 tablespoon of butter, and the olive oil to the pan. Continue to cook for 5 minutes, stirring occasionally, until the bacon is browned and crispy, and the pork is heated through. Remove the cooked meats from the pan with a slotted spoon and set aside, leaving the rendered fat and drippings in the pot.

Prepare the roux: To the same pot with the residual fat, add the Knorr French Onion Recipe Mix and stir to combine with the pan drippings. Add the remaining 1/4 tablespoon of butter and let it melt, stirring until fully incorporated. Sprinkle in the all-purpose flour and stir continuously for 2-3 minutes until a smooth, light brown roux forms.

Build the gravy and add vegetables: Gradually pour the smoked pork cooking liquid (or chicken broth) into the pot with the roux, whisking constantly to prevent lumps and create a smooth gravy. Bring the gravy to a simmer. Add the prepared green beans, sliced onions, and bell peppers to the gravy. Stir to combine. Return the cooked bacon and smoked pork back into the pot. Let the mixture cook, uncovered, for approximately 10 minutes on medium heat, stirring occasionally.

Add potatoes and finish cooking: Once a consistent simmer is observed, add the cubed red potatoes to the pot. Stir gently to combine. Cover the pot and reduce the heat to medium-low. Cook for an additional 20 to 25 minutes, or until the green beans and potatoes are fork-tender. Stir occasionally to prevent sticking and ensure even cooking. The gravy should have a nice, thick consistency.

Serve the Southern Smothered Green Beans warm. Optionally, add hot sauce to taste for an extra kick.


Prepare the vegetables: Thinly slice the red, green, and yellow bell peppers. Thinly slice the yellow onion. Snap each fresh green bean in half. Combine the sliced bell peppers, onion, and snapped green beans in a large bowl.

Cook the meats: Place a large pot or Dutch oven over medium heat. Add the bacon pieces and cook for 3 minutes until slightly rendered. Add the shredded smoked pork neck bone (or substitute), 1/4 tablespoon of butter, and the olive oil to the pan. Continue to cook for 5 minutes, stirring occasionally, until the bacon is browned and crispy, and the pork is heated through. Remove the cooked meats from the pan with a slotted spoon and set aside, leaving the rendered fat and drippings in the pot.

Prepare the roux: To the same pot with the residual fat, add the Knorr French Onion Recipe Mix and stir to combine with the pan drippings. Add the remaining 1/4 tablespoon of butter and let it melt, stirring until fully incorporated. Sprinkle in the all-purpose flour and stir continuously for 2-3 minutes until a smooth, light brown roux forms.

Build the gravy and add vegetables: Gradually pour the smoked pork cooking liquid (or chicken broth) into the pot with the roux, whisking constantly to prevent lumps and create a smooth gravy. Bring the gravy to a simmer. Add the prepared green beans, sliced onions, and bell peppers to the gravy. Stir to combine. Return the cooked bacon and smoked pork back into the pot. Let the mixture cook, uncovered, for approximately 10 minutes on medium heat, stirring occasionally.

Add potatoes and finish cooking: Once a consistent simmer is observed, add the cubed red potatoes to the pot. Stir gently to combine. Cover the pot and reduce the heat to medium-low. Cook for an additional 20 to 25 minutes, or until the green beans and potatoes are fork-tender. Stir occasionally to prevent sticking and ensure even cooking. The gravy should have a nice, thick consistency.

Serve the Southern Smothered Green Beans warm. Optionally, add hot sauce to taste for an extra kick.
