This smothered green beans recipe blends tender beans with a rich, savory sauce and a hint of smokiness that brings warmth to every bite. This irresistible vegetable side dish will bring a burst of flavor to your meal.
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
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We love green beans around here, and if you like this green beans and potatoes recipe, you must try my smothered green beans recipe. This recipe is inspired by my time living in the South and attending church on Sundays. We frequently ate dinner at the church after service.
During these dinners, green beans were always a side dish. These green beans would always be soft and tender, covered in sauce, and seasoned with ample salt and pepper. Those things were delicious!
I drew upon those memories for this recipe and amplified the seasonings a little. I used Cajun seasoning and a little flour to make my gravy thicker. Now, this is one of our go-to green bean side dishes.
Ingredients for Smothered Green Beans
- Aromatics and Vegetables: green beans, yellow onion, garlic cloves
- Liquids: chicken broth (or vegetable broth), apple cider vinegar
- Seasonings and Spices: cajun seasoning, kosher salt, smoked paprika, ground black pepper
- Cooking Essentials: neutral cooking oil, all-purpose flour
How to make Smothered Green Beans
Heat the cooking oil in a large pot over medium heat. Add the chopped yellow onion and garlic cloves to the pot and sauté until the onions have softened, around 5-8 minutes.
Stir in the green beans, tossing them well to coat them with the oil and aromatics.
Sprinkle the all-purpose flour over the green beans and stir to distribute it evenly. Cook for about a minute to remove the raw flour taste until you can no longer see the flour.
Pour the chicken broth into the pot and stir. Add the cajun seasoning, kosher salt, ground black pepper, and smoked paprika, adjusting the salt to your taste. Stir.
Bring the mixture to a simmer, then reduce the heat to medium-low. Cover the pot and let the green beans cook until tender, about 45 minutes to an hour. The longer they cook, the softer they will become.
Remove the lid and stir in the apple cider vinegar. If the sauce is too thin, let it simmer uncovered for a few more minutes to reduce and thicken to your liking.
Serve and enjoy.
How to Store
You can make this recipe and store the leftovers for later. Here’s how:
Allow the green beans to cool, and store them in an airtight container. Store them in the refrigerator for up to 3-5 days. I don’t recommend freezing them as the green beans can become too mushy.
To reheat, add the beans in a saucepan over medium heat. Stir occasionally until heated through. You could also reheat them in the microwave, covering them with a damp paper towel. Reheat at 30-second intervals, stirring after each interval, until heated through.
What to serve these with?
Smothered green beans pair perfectly with a variety of main courses. Here are some ideas:
What is Smothering Food?
Smothering is a cooking technique used particularly in Cajun and Creole cuisines. It involves slowly braising meat, seafood, or vegetables in a covered pan over low heat with a moderate amount of liquid.
Top Tips
- This is a base recipe, and you can add whatever you like to flavor the greens. I’ve kept it meatless, but feel free to add some smokey meats, like bacon or andouille sausage.
- The longer your beans cook, the softer they will become. I like to cook them for about 45 minutes to 1 hour on medium-low heat. If you cook them too long, they will become mushy.
- I like to trim my green beans by removing the ends. This is a personal preference.
- Fresh, crisp green beans are the foundation of this dish. Look for vibrant, firm beans with no brown spots.
Yes, frozen green beans can work in a pinch. Though fresh is preferable for texture and flavor, frozen beans don’t need to be thawed before cooking; adjust your cooking time slightly to accommodate.
Use vegetable broth rather than chicken broth.
Absolutely! Consider sautéing mushrooms, red bell peppers, or diced tomatoes with the onions for added flavor and color.
I hope you like these smothered green beans as much as we do. Looking for more green bean recipes? Try these out:
- Crispy Fried Green Beans
- Slow Cooker Green Bean Casserole
- Southern Green Bean Casserole
- Green Beans and Potatoes
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Smothered Green Beans Recipe
Ingredients
- 2 Tablespoons olive oil
- 1 yellow onion chopped
- 4 garlic cloves chopped
- 1 pound green beans trimmed
- 1 Tablespoon all-purpose flour
- 2 cups chicken broth
- 1 1/2 teaspoons cajun seasoning
- 1 teaspoon kosher salt adjust to taste
- ½ teaspoon ground black pepper
- 1/4 teaspoon smoked paprika
- ½ Tablespoon apple cider vinegar
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion and garlic to the pot and sauté until the onions have softened, around 5-8 minutes.
- Stir in the green beans, tossing them well to coat them with the oil and aromatics. Sprinkle the all-purpose flour over the green beans and stir to distribute it evenly. Cook for about a minute, until you can no longer see the flour.
- Pour the chicken broth into the pot and stir. Add the cajun seasoning, kosher salt, ground black pepper, and smoked paprika, adjusting the salt to your taste. Stir.
- Bring the mixture to a simmer, then reduce the heat to medium-low. Cover the pot and let the green beans cook until tender, about 45 minutes to 1 hour.
- Remove the lid and stir in the apple cider vinegar. If the sauce is too thin, let it simmer uncovered for a few more minutes to reduce and thicken to your liking.
- Serve and enjoy.
Notes
- The longer the beans cook, the softer they will become. If you cook them too long, they will become mushy.
- I use kosher salt in this recipe. If using table salt, cut the amount in half and add as much salt as you prefer.