Description

This Cajun Smothered Green Beans & Potatoes recipe is a hearty, comforting dish inspired by the rich and bold flavors of Cajun cuisine. It features tender green beans and creamy potatoes slowly cooked in a savory, spicy broth. The dish is enhanced with a golden roux, onions, garlic, and a blend of aromatic spices that create a deeply satisfying and flavorful meal. Perfect for vegetarians, this meatless version retains all the warmth and zest of traditional Cajun smothered dishes, making it a versatile addition to any meal plan.

Ingredients

Scale

¼ cup avocado/vegetable oil
¼ cup all purpose flour
1 white onion, chopped
2 teaspoons low sodium cajun seasoning, I use Savory
2 teaspoons dry thyme
2 teaspoons kosher salt
1 teaspoon black pepper
2 teaspoons sugar
¼ teaspoon red pepper flakes
6 garlic cloves, minced
4 cups chicken stock, about 32 oz
1 cup water
2 lbs. green beans, stems snapped and halved
1 lb. red potatoes or russet potatoes, quartered or halved
2 tablespoons unsalted butter
1 tablespoon Louisiana hot sauce

Instructions

Rinse green beans, cut off ends, and snap them in half. Set aside.
In a dutch oven or large pot over medium heat, add oil. When hot, add flour and whisk or stir constantly until peanut butter roux forms about 5 minutes.
Add in onion and saute for 5 minutes or until onion becomes soft. Add in spices (cajun seasoning, thyme, salt, pepper, sugar, red pepper flakes) and toast for 1-2 minutes or until fragrant. Stir in garlic and cook for 1 minute.
Pour in 1 cup of chicken stock and use a wooden spoon to scrape up brown bits from the bottom of the pan. Add in green beans, butter, hot sauce, the remaining stock and water and increase heat to high to bring to a boil for 5 minutes. Reduce heat to medium, cover with the lid and cook for 20 minutes.
Add in potatoes and ensure there is enough stock to cover them. If not, add more water. Cover with the lid and cook for 15-20 minutes. Pierce potatoes with a fork and they should be soft. Taste, adjust seasonings, and serve warm. Garnish with additional black pepper.

Notes

For a vegan version, simply substitute the butter with a plant-based alternative and use vegetable broth instead of chicken stock. This dish can be easily customized with your choice of vegetables or additional proteins like tofu or tempeh. If you prefer a gluten-free option, replace the all-purpose flour with a gluten-free flour blend or cornstarch. The dish can be prepared ahead of time and tastes even better the next day as the flavors continue to meld. Serve it with cornbread, rice, or a light salad for a complete, satisfying meal.