Smothered Green Beans with Potatoes is almost done! One of my favorite wallet-friendly meals!
4 slices thick-cut hickory-smoked bacon, chopped (I used smoked sausage)
½ cup sliced yellow onion
2 teaspoons minced garlic
4 cups of low-sodium beef broth
1½ pounds fresh green beans cut into 2-inch pieces
1 tablespoon hot sauce
½ teaspoon kosher salt
¼ teaspoon crushed red pepper
⅛ teaspoon ground black pepper
4 medium red potatoes, quartered
Garnish: ground black pepper
In a medium Dutch oven, cook bacon over medium heat until crisp, about 10 minutes. Remove bacon using a slotted spoon, and let drain on paper towels, reserving drippings in the pot.
In same pot, cook onion and garlic over medium heat, stirring frequently, until softened, about 2 minutes. Add bacon, broth, green beans, hot sauce, salt, and peppers. Bring to a boil; reduce heat to medium-low, cover and simmer, stirring occasionally, until green beans are tender and wilted about 45 minutes. Increase heat to medium; add potatoes, and cook, uncovered, until potatoes are tender, about 25 minutes. Garnish with black pepper, if desired.
Disclosure: I added a few whole canned tomatoes