Smothered Green Beans remind me of my MawMaw. She would make a big pot of smothered green beans with potatoes and either ham or bacon. It was ALWAYS delicious alongside a roast 😍
My version is a little lower on the carbs and sodium. I don't add bacon or potatoes in this recipe, and really let the green beans shiiiine 🤩 If you're looking for a vegetable side dish that isn't bland, this one is just for you!
There's really nothing hard about this recipe, it just takes extra time than your normal blanched green beans. But trust me, the flavor is MUCH better.
Add this side to any slow cooker roast or homemade hamburger helper dinner to keep it balanced. And as always, if you try out this recipe, please send me a picture! I loooove food pics 😍
Smothered Green Beans
- 1 pound fresh green beans
- ½ yellow onion sliced thin
- ½ tablespoon olive oil
- 1 cup water
- 1 teaspoon better than bouillon chicken flavor
- ½ teaspoon Tony Chachere’s
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- Rinse green beans and then trim edges.
- Add all ingredients except green beans to a sauté pan or medium sized pot and bring to boil.
- Add green beans and stir to coat in the broth.
- After boiling for a minute, reduce fire to medium low (simmering), cover completely and let cook for 10 minutes.
- Stir and then cover again cooking for another 30 minutes, stirring every 10 minutes.
- I like my green beans at the 40 minute mark, but I know some that like it smothered even more. Cook for an additional 20 minutes, stirring every 10, until the green beans are to your liking.
- Serve with a flavorful roast and steamed rice!
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