Cajun Smothered Green Beans & Potatoes (meatless)

By: Meiko Temple
Posted: 06/28/2023
Updated: 06/30/2023
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Brace yourself as we delve into the world of Cajun Smothered Green Beans & Potatoes, where bold flavors and comfort collide. Imagine tender green beans and creamy potatoes smothered in a Cajun-spiced pot liquor that brings together tradition, comfort, and a load of Southern charm.

Need Meal Plan Help?

Hey there, fam! If you’re lookin’ for a quick and easy meal plan, I got your back! Check out these scrumptious dishes that are a match made in culinary heaven with Cajun Smothered Green Beans & Potatoes.

Entrée: Smothered Turkey Necks – Yell “Yaaasssss!” ’cause these tender turkey necks smothered in savory goodness are the real deal. They’ll have you sayin’ “obsessed just ain’t the word” with every juicy bite.

Side: Cast Iron Cornbread – This cornbread is the real deal, y’all. With its golden crust and fluffy texture, it’s the perfect sidekick to sop up all that delicious Cajun pot liquor.

Veg: Succotash – This vibrant succotash is loaded with sweet corn, lima beans, and a rainbow of fresh veggies.

Drink: Watermelon Limeade – This cool and citrusy drink is the perfect balance to the bold flavors of the Cajun dish, offering a burst of fruity sweetness

Cajun Smothered Green Beans And Potatoes

Hey greedy! Let’s dig in to this recipe. Now, being from the Big Easy, my husband has a special place in his heart (and his stomach) for all things smothered. And when he’s missing Nola, it’s easy to whip up a batch of these meatless smothered green beans with dinner for absolutely delicious little taste of home.

These tender string beans beans are lovingly smothered in a Cajun pot liquor that has so much flavor it will have you drinking it by the cup. The combination of flavors is pure magic, with hints of savory goodness, and a kick of spice. The creamy potatoes make these green beans a hearty side dish or main entree.

What Are Smothered Green Beans & Potatoes?

You know what makes this recipe for green Beans & potatoes truly special? It’s all about that Southern flair and the way they are cooked. We don’t settle for plain steamed or boiled veggies, oh no. We take it to a whole new level with the pot liquor – the rich and savory liquid that forms as the green beans cook.

Let me break it down for you— the secret is all in the rich and velvety roux. The roux is created with a mixture of flour and fat—that becomes the foundation of our smothered green beans. It adds a depth of flavor and a silky texture that coats each and every bean with pure deliciousness. It’s like a magical potion that brings the whole dish together.

As the green beans simmer away in the pot, they soak up the flavors of the broth, infused with the aromatic spices and herbs. But it’s the roux that gives them that extra layer of richness and creaminess, transforming into soulful, home-cooked, goodness.

What You’ll Need For This Recipe

Avocado/vegetable oil: We’ll use this oil to sauté the onions and garlic, infusing the dish with a rich flavor.
All-purpose flour: We’ll create a roux with this flour and oil, adding a velvety texture and depth of flavor to the dish.
White onion (chopped): The chopped onion brings a sweet and savory element to the smothered green beans and potatoes, adding layers of flavor.
Low sodium Cajun seasoning (I use Savory): This flavorful seasoning blend will give our dish that signature Cajun kick. It contains a mix of spices and herbs like paprika, garlic powder, onion powder, cayenne pepper, and more.
Dry thyme: A touch of dry thyme adds an earthy and aromatic note to the dish, enhancing the overall flavor profile.
Kosher salt & black pepper: Salt and pepper help to bring out the natural flavors.
Sugar: A small amount of sugar helps to balance the flavors and bring out the natural sweetness of the green beans and onions.
Garlic cloves (minced): The minced garlic brings a fragrant and robust flavor to the smothered green beans and potatoes, enhancing the overall taste.
Unsalted chicken broth: This flavorful stock will serve as the base for our broth, but you can also use vegetable broth to make it plant based.
Green beans (trimmed and halved): Trim the ends and halve the fresh green beans to ensure they cook evenly and create a satisfying bite in the finished dish.
Russet or red potatoes (quartered or halved): Whether you choose russet or red potatoes, quartering or halving them ensures they cook to a tender perfection.
Unsalted butter: Adding a pat of unsalted butter at the end will enrich the flavors and provide a silky richness to the smothered green beans and potatoes.
Louisiana hot sauce & Red pepper flakes: For those who like an extra kick, red pepper flakes and a splash of Louisiana hot sauce will take the dish to the next level, adding a tangy and spicy element.

Tip: Feel free to adjust the seasoning and spice levels to suit your taste. If you prefer a milder version, reduce the amount of Cajun seasoning and red pepper flakes. And if you’re a heat-seeker, go ahead and add a bit more Louisiana hot sauce for that extra fiery kick.

How to make these spicy green beans

[Step 1] Rinse and trim green beans, then snap them in half. Set aside.
[Step 2] In a dutch oven or large pot over medium heat, heat oil. Add flour and stir constantly until a peanut butter roux forms (about 5 minutes).

[Step 3] Add onion and sauté until softened (about 5 minutes). Add spices (cajun seasoning, thyme, salt, pepper, sugar, red pepper flakes) and toast for 1-2 minutes until fragrant. Stir in garlic and cook for 1 minute.
[Step 4] Pour in 1 cup of chicken stock, using a wooden spoon to scrape up brown bits from the bottom of the pan.
[Step 5] Add green beans, butter, hot sauce, and remaining stock. Increase heat and bring to a boil for 5 minutes. Then reduce heat to medium, cover, and cook for 30 minutes.
[Step 6] Add potatoes, ensuring there is enough stock to cover them. If needed, add more stock. Cover and cook for 20 minutes. Remove cover and reduce liquid by cooking uncovered for 5 minutes. Test the potatoes with a fork—they should be soft but firm. Taste the dish, adjust seasonings if needed, and serve warm.

INGREDIENT TIP – Save the Pot Liquor! Don’t let that flavorful pot liquor go to waste! After cooking the green beans and potatoes, make sure to save the delicious broth. It can be used as a base for soups, stews, or even as a flavorful addition to other vegetable dishes. Simply store it in an airtight container in the refrigerator or freezer.

Add Some Flair: Recipe Variation & Customization Ideas

Feel free to mix and match these variations to create your perfect customized version of Cajun Smothered Green Beans & Potatoes.

Smoky Delight: For a smoky flavor, you can add smoked meats like diced smoked turkey or smokey bacon. Sauté them along with the onions and garlic to infuse the dish with that irresistible smokiness. You can also use the rendered fat or bacon grease instead of oil for added flavor.
Low Carb Twist: If you’re watching your carb intake, omitting the potatoes is a great option. Instead, you can increase the amount of green beans or even add other low-carb vegetables like bell peppers, zucchini, or cauliflower to enhance the dish’s texture and flavor.
Sweet and Savory: Switch things up by using brown sugar instead of white sugar. The touch of molasses in brown sugar will lend a delightful depth of flavor to the cajun green beans. Adjust the amount according to your desired sweetness.
Smokey Vegetarian Option: To achieve a smoky flavor without meat, add a few drops of liquid smoke to the dish. This will infuse the green beans and potatoes with a smoky essence that replicates the taste of traditional smothered dishes.
Umami Twist: Enhance the depth of flavors by adding a few dashes of Worcestershire sauce or soy sauce to the dish. These umami-rich sauces will bring a savory and slightly tangy note to the smothered green beans and potatoes.
Creamy Green Casserole: Transform this recipe into a traditional green bean casserole by adding a touch of heavy cream and fried onions on top. After simmering the green beans and potatoes in the Cajun-spiced pot liquor, stir in some heavy cream for a luscious and velvety texture. ]

Storage & Reheating Recommendations

To store: Once the cajun smothered green beans and potatoes are cooked, allow them to cool completely before transferring them to an airtight container. Store the beans along with the broth and beef bacon in an airtight container in the refrigerator for up to 5 days.

To freeze: Allow cooked green beans to cool to room temperature and place them in a freezer-safe container. They can be stored for 3-4 months. Thaw them in the refrigerator and reheat on the stovetop when ready to enjoy.

To reheat: Transfer the leftovers to a saucepan set over medium-low heat. Stir the beans frequently as they warm up to your desired temperature. If needed, add a splash of broth or water to prevent them from drying out. This method ensures the beans are evenly heated.

Frequently Asked Recipe Questions

Are there other names for “green beans”?

Oh yeah and I probably used all throughout this blog post and you didn’t even notice. Some folks call ’em French beans, string beans, or snap beans.

Why are the beans a darker color?

Well, the longer you cook those green beans, the brighter green color fades away. But let me tell you, these cajun-style green beans might not be as bright like classic french style green beans, but they sure pack a punch of flavor and melt-in-your-mouth texture that’ll have you comin’ back for more!

Can I cook these in a slow cooker?

Yes just cook your onions and roux in a frying pan then add all the ingredients to your crock pot. Set it on low and let ’em cook for around 2 hours until they’re completely softened.

Can I use frozen green beans?

You can, but there’s a catch. Frozen green beans have already been blanched, so they tend to get a bit soft and lose their shape when cooked low and slow if thawed out. If you’re throwing them in while still frozen, just keep in mind they might take a bit longer to cook. Fresh green beans give the best results for this recipe.

Can I use canned green beans?

Eh, technically you can but you may have to change the order of when to add the canned green beans. ,if you are ok with eating mushy green beans. I haven’t tried them with this recipe but I’d recommend adding them to the pot after the potatoes for a shorter time to preserve some texture if possible. Just know that with canned beans you may be sacrificing some of the flavor. Fresh green beans give the best results for this recipe.

How spicy is this dish?

The level of spiciness can be adjusted to your preference. If you enjoy a milder heat, you can reduce the amount of red pepper flakes and hot sauce or omit them altogether. If you prefer a spicier kick, feel free to add more red pepper flakes or even some additional Louisiana hot sauce.

What does it mean to deglaze the pot?

Deglazing that Dutch oven is crucial for our smothered green beans. See, while we’re cookin’ that tasty roux, onions, and spices, brown bits called fond stick to the bottom. Those bits hold the key to a thick and flavorful pot liquor. By deglazing, we scrape up that fond, infusing our dish with rich flavor, and creating that signature smothered goodness and color.

Prep Your Tools & Ingredients

Here is a quick list of things to do before the recipe to ensure everything goes smoothly. This list may contain affiliate links which won’t change your price but will share some commission to help support this blog.

Gather Your Tools:

Dutch oven or large pot

Recipe Prep

Always read the recipe through at least 1 time before you start. It helps you move faster when you already know what step is coming next.
Measure out all of your ingredients.
Prepare the fresh green beans by rinsing, cutting off the woodsy ends, and snapping them in half.