CAJUN SMOTHERED GREEN BEANS WITH TASSO AND POTATOES

Prep time 
15 mins 

Cook time 
45 mins 

Total time 
1 hour 

Smoky, savory, and just a little spicy — these smothered green beans are a true Louisiana side dish. The tasso gives them that unmistakable Cajun depth, and the potatoes soak up every drop of flavor. 

Recipe by: George Graham 
Serves: 6 

Ingredients 

• 1 pound fresh green beans, trimmed 
• 1/2 pound tasso or smoked ham, diced 
• 1 tablespoon vegetable oil 
• 1/2 cup diced yellow onion 
• 1/2 cup diced celery 
• 1/2 cup diced green bell pepper 
• 3 cloves garlic, minced 
• 2 medium red potatoes, cubed 
• 1 teaspoon Cajun seasoning 
• 1/2 teaspoon black pepper 
• 1/2 teaspoon salt 
• 1 cup chicken stock (or enough to just cover vegetables) 
• 1 tablespoon butter 

Instructions 

1. Brown the tasso: 
   In a large pot or Dutch oven, heat oil over medium heat. Add diced tasso and cook 5–6 minutes until browned and the fat begins to render. 
2. Add the trinity: 
   Add onions, celery, and bell pepper. Cook until softened, about 5 minutes. Add garlic and cook another minute. 
3. Add the vegetables: 
   Stir in green beans and potatoes. Season with Cajun seasoning, salt, and black pepper. 
4. Simmer: 
   Pour in chicken stock, just enough to cover the vegetables. Bring to a simmer, cover, and cook 30–35 minutes, stirring occasionally, until beans and potatoes are tender. 
5. Finish and serve: 
   Stir in butter to finish. Serve hot as a side or a main dish with cornbread or rice. 

Notes 

• If you like more heat, add a pinch of cayenne or a splash of hot sauce. 
• Smoked sausage or bacon can replace tasso if needed. 
• This dish reheats beautifully — even better the next day!