How to make Smothered Green Beans | Recipes By Alden B

and the South will literally smother anything down including vegetables and I'm telling y'all it's pressure let's get into it so when it comes to the green beans you can use frozen can or fresh if they're fresh snip off the stem end and rinse them under cold water now we need to normalize using different cutting boards for different things in the kitchen let's not cross-contaminate but to add buku flavor to this dish we're gonna come with bacon andouille sausage if you don't have andouille sausage you could use smoked sausage for this recipe I used about a half a pound you can cut it however you want I like to cut it down a middle like this and then cut them into semi-circles sometimes I'll cut them into rounds but the choice is yours however you want to do it so cut that up put that to the side you're going to do the same thing with about four to five strips of bacon I like to cut them into about a half inch to an inch pieces but you could also keep it Whole Fry it and then chop them up like that and I said earlier this is where all the flavor comes from all that fat and rinsing down is gonna be key to this dish now for the vegetables again get a clean cutting board and a clean knife we're going to start off with our onion now as we know everyone hates cutting onions but there's two things you can do to make sure your eyes don't burn first is the type of knife you use you want to get your sharpest knife in the kitchen so it'll slice straight through the iron if you use a Dull Knife it'll just push the gases right out secondly you want to put a bowl of ice cold water next to The Cutting Board and it'll absorb all those gases now you won't come with your garlic that's one of the best aromatics you can use whenever a recipe calls for it I always double it I need all of it and when mincing garlic you always want to add some salt to The Cutting Board and it will help that knife not stick to all the garlic now we're going to put all that to the side for now now the best pots for these type of recipes will be a Dutch oven or cast iron we're going to start off by cooking down our bacon and y'all see how that wooden spoon is burnt at the tip you know this one's been putting a lot of work and making some rules over the years whenever you cook down meats and vegetables it'll start creating fine f-o-n-d that brown stuff at the bottom of the pot is basically caramelization that'll put so much flavor in every dish so the more the better don't be scared that you're burning something this is why I say use a dutch oven or cast iron we're going to cook our sausage down in the same bacon grease to render down some more fat and you can strain this out and use this for another recipe in place of butter up but we're going to use about three tablespoons of this to start off a roux add in about two tablespoons of flour and then we're gonna mix this up for about five minutes on a low heat now a lot of people don't make roots for some other green beans but I like how it forms a glaze over the green beans instead of a runny liquid so again the choice is yours now we're going to throw in our onions and we're gonna let that saute into the roux this should take about another five minutes and then we're gonna add in our seasonings and that basically consists of granulated garlic paprika and cajun seasoning remember if you ain't sneezing it ain't seasoned now throwing your garlic and we're gonna let that cook for another minute until it's nice and fragrant and from here we're gonna add about a half a cup of chicken stock this will help release that fine from the bottom of the pan use your wooden spoon and we're gonna deglaze the whole pan at this point your rooster have absorbed all the liquid and all that fine should be up from the bottom of the pan and then you won't come with as many green beans as the Lord allows and that consists of anywhere from a pound and a half to two pounds of green beans if you want to know now you want to pour in another two and a half cups of your chicken stock and don't worry if your green beans aren't completely submerged in the liquid as it Cooks down it'll sink into it and when you see that foaminess at the top that means your roux is working good job I'll be gonna bring this to a rolling boil and then we're going to reduce the heat to low we're gonna let this simmer for about 25 to 30 minutes covered now while green beans are smothering we're gonna come with about four or five red potatoes you can peel the skin off or keep it on cut them into quarters and then we're gonna go ahead and remove our top for my green beans and throw our potatoes in a you want to push them down into the liquid and if you don't have enough liquid you could always add a little bit more push your potatoes down into it and then we're gonna cover it up again for another 15 minutes until our potatoes are nice and tender after 15 minutes you could give it a test with a fork to see if it's tender if it's not just put it back in the uncovered for another 10 minutes now this is where you want to adjust it to your taste taste it if it's already good Let it go if you want to add some more Cajun seasoning go ahead and do that as with all my recipes adjusted to how you like it now add your sausage and your bacon back into the pot give it a good mixing you should be salivating at this point just look at that yes Lord now you can serve this as a side dish or you can add it over rice and eat it as a main dish let me know how y'all like it and just like my name you're all done

Channel: Chef Alden B

Views: 258,654

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Id: dfRGB0spQcQ

Length: 4min 11sec (251 seconds)

Published: Wed Mar 29 2023