-
16
Points
31
Coins
Hey Everyone,
Instead of green bean casserole, we make Cajun green beans at our house! It isn’t a recipe that we’ve ever written down, nor do we ever actually measure any of the ingredients. Everything is sort of eye-balled and based on how the dish tastes, but I’ve included the ingredients, estimated measurements, and steps below. Enjoy!
(6-8 servings, approx. 1 hour from start to finish)
approx. 2lb fresh green beans, ends snapped off and snapped into smaller bites (don’t use frozen! they contain too much moisture and take forever for all the water to evaporate)
1lb andouille sausage, sliced and quartered (sub with smoked sausage, if you don’t like spicy foods)
1/2lb bacon, sliced into smaller lardons
1 medium onion, diced
2T minced garlic
salt to taste
black pepper to taste
Tony Chachere’s to taste
Start by heating a large pot over medium low heat (preferably cast iron). Add the chopped bacon and fry until slightly crisp and the fat is rendered. Remove the bacon with a spoon and place in a paper towel-lined bowl to absorb any remaining fat. Drain off most of the bacon grease from the pot, leaving behind about 1T. Add the andouille or smoked sausage and cook until browned around the edges, then remove to another paper towel-lined bowl. To the pot, add the onion and season with salt and pepper to taste. The bacon and sausage will add more salt once added back to the pot later on, so don’t add too much salt here. Saute the onions until translucent, then add the green beans to the pot. The beans take a while to soften, so stir frequently and don’t turn up the heat, otherwise the beans will burn. They contain quite a bit of natural moisture, which helps them cook down without adding any water or other liquids. Once the beans start to soften, add the garlic, bacon, and sausage. Add Tony’s to taste and continue to cook on medium low heat until the beans are very soft and the rest of the ingredients are heated through. The beans will be a much darker green than the vibrant green they started out as.