Southern Smothered Green Beans
Southern Smothered Green Beans
Ingredients
For the Smothered Green Beans
- 1 red bell pepper, sliced thin
- 1 green bell pepper, sliced thin
- 1 yellow bell pepper, sliced thin
- 1 yellow onion, sliced thin
- 1 1/2 pounds fresh green beans, snapped in half
- 4 slices bacon, cut into 1-inch pieces
- 1/2 cup smoked pork neck bone, cooked and shredded (or 1/2 cup cooked smoked turkey or turkey bacon)
- 1/2 tablespoon butter, divided
- 1/2 tablespoon olive oil
- 1 packet Knorr French Onion Recipe Mix
- 2 tablespoons all-purpose flour
- 2 1/2 cups smoked pork cooking liquid, from crockpot, or chicken broth
- 2 cups red potatoes, cubed into 1-inch pieces
For Serving (Optional)
- as needed hot sauce
Instructions
- 1
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.
⏱️ 15 min
- 2
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.
⏱️ 8 min
- 3
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.
⏱️ 5 min
- 4
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.
⏱️ 15 min
- 5
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.
⏱️ 25 min
- 6
Serve the Southern Smothered Green Beans warm. Optionally, add hot sauce to taste for an extra kick.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Southern Smothered Green Beans
For the Smothered Green Beans
- 1 red bell pepper, sliced thin
- 1 green bell pepper, sliced thin
- 1 yellow bell pepper, sliced thin
- 1 yellow onion, sliced thin
- 1 1/2 pounds fresh green beans, snapped in half
- 4 slices bacon, cut into 1-inch pieces
- 1/2 cup smoked pork neck bone, cooked and shredded (or 1/2 cup cooked smoked turkey or turkey bacon)
- 1/2 tablespoon butter, divided
- 1/2 tablespoon olive oil
- 1 packet Knorr French Onion Recipe Mix
- 2 tablespoons all-purpose flour
- 2 1/2 cups smoked pork cooking liquid, from crockpot, or chicken broth
- 2 cups red potatoes, cubed into 1-inch pieces
For Serving (Optional)
- as needed hot sauce
Instructions
- 1
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.
⏱️ 15 min - 2
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.
⏱️ 8 min - 3
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.
⏱️ 5 min - 4
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.
⏱️ 15 min - 5
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.
⏱️ 25 min - 6
Serve the Southern Smothered Green Beans warm. Optionally, add hot sauce to taste for an extra kick.
⏱️ 2 min