This smothered green beans and potatoes recipe gets all kinds of flavor from andouille sausage and Haitian seasoning.
Andouille sausage is ground using a food processor and cooked with the green beans.
Haitian epis, which is the seasoning base for most Haitian recipes similar to a Caribbean sofrito, French mirepoix, or Creole holy Trinity. Epis combines herbs, peppers, and onions to add more depth of flavor to any dish.
FOR THE MOOD
WHAT YOU NEED FOR SMOTHERED GREEN BEANS:
- Green Beans – definitely go with fresh if available.
- New Potatoes
- Olive Oil
- Yellow Onion
- Garlic Cloves
- Kosher Salt
- Black Pepper
- Andouille Sausage
- Chicken Stock – make your own for more flavor and to control sodium content or just use low-sodium store bought version
- Haitian Epis or Sofrito
GREEN BEANS AND POTATOES COOKING DIRECTIONS
Heat skillet of medium heat. Add olive oil to skillet and once hot add onions and garlic. Cook for 1-2 minutes, then add the ground sausage cooking for another 3-4 minutes.
Once the fat has rendered well, add the beans, new potatoes and seasonings. Cook for 10 minutes.
Add epis to the pan and mix well. Mix in the stock, cover the pan and reduce heat to a simmer. Cook for 30 minutes until greens are desired tenderness and the potatoes can be easily pierced with a fork.
CONSIDERATIONS FOR THE SMOTHERED GREEN BEANS RECIPE
Fresh is best, but yes you can use canned or defrosted frozen green beans if you want.
There is a lot of flavor in andouille and epis already so you will not need to go heavy on the spices, especially salt.
The fresh ingredients in the epis work well with fresh beans
Make more epis than you need for this recipe as it’s so good you’ll find ways to use it in other dishes.
Smoked ham hocks or smoked turkey work great as alternates to andouille sausage as well as other sausages you may like
After trimming the green beans cut them in half. Smaller parts cook faster. Similarly cut the potatoes on the smaller side. I start with smaller new potatoes and halve them.
MAKE THIS RECIPE
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- 1 pound Green Beans trimmed and halved
- 1 pound New Potatoes halved
- 1 tbsp Olive Oil
- 1 medium Yellow Onion diced
- 3 Garlic Cloves minced
- 2 tsp Kosher Salt
- 1/2 tbsp Black Pepper
- 1/2 tbsp Paprika
- 1/2 pound Andouille Sausage
- 1 cups Chicken Stock
- 1 cup Haitian Epis or Sofrito
- Using a food processor grind the andouille sausage and set aside.
- Heat skillet on medium heat. Add olive oil to skillet and once hot add onions and garlic. Cook for 1-2 minutes, then add the ground sausage cooking for another 3-4 minutes. Once the fat has rendered well, add the beans, new potatoes and the seasoning mix Cook for 10 minutes.
- Add epis to the pan and mix well. Mix in the stock, cover the pan and reduce heat to a simmer. Cook for 30 minutes until greens are desired tenderness and the potatoes can be easily pierced with a fork.