Wildly delicious green beans and potatoes recipe featuring fresh vegetables smothered in ground andouille sausage & Haitian epis seasoning for a hearty side.
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.
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Notes
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 beansMake 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 likeAfter 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.
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