Green beans turned into mush with the long cooking time--a waste of perfectly good fresh beans.
I grew up on this recipe. Love it! We cook ours in a crock pot on low. The idea is to get the sausage flavor into the green beans and the potatoes. The extra time allows the potatoes to cook until they are soft. I use canned green beans instead, and just use the water that is in the can do keep everything from drying up. Onions are a great addition and cornbread is a must on the side.
Wasn't sure how to rate because I make this (with an onion added) in my pressure cooker. About 15 minutes once the pressure cooker is singing. I have even used canned green beans on a busy evening and tried different kinds of sausages. One of my husbands favorites!
Sounded delicious and southern minus the extremely long cooking time. I initially simmered the green beans for only 45 minutes (adding 1/2 tsp. red pepper flakes to the water) then added the smoked sausage and potatoes and simmered another 45 minutes. Green beans were cooked the potatoes were overcooked. I can't imagine cooking this for 6 hours!! However the smoked sausage flavor didn't transfer to the beans and potatoes husband complained that the smoked sausage was "mushy" and even with the addition of red pepper flakes it didn't have much flavor. Disappointed since I love southern cooking. Maybe the addition of a little bacon grease to the water would help the flavor?
Okay. I make this all the time. But I figured I would put some tips on here. I cook my beans all day because we like them soft. If you want them firm only cook for about 4-5 hours. Cook the ingredient in chicken stock. Bouillon is okay but stock from the box is much better. Also we've found that Eckrich sausage is our favorite.
This is one of my DH and DS favorite meals. I made it on the stovetop rather than the crock-pot because of time restraints. I did add an onion to the mix.
This recipe has the right idea but I agree with many other reviewers when they say the cooking time is way too long. I make this dish nearly the same on the stove in a large pot. I start with bacon though and cook that with some chopped onion. When it is mostly cooked I add the rest beans potatoes a splash of water and meat in the bacon grease(if the grease is excessive I will spoon a little out). I cook it with the lid on for only enough time to make the potatoes tender. Usually my beans are perfect too and the bacon and sausage always adds flavor. Great cheap quick easy meal when done right! (you should not need to add salt because the bacon and sausage usually has enough!) Thanks to A. Smith for reminding me of this yummy affordable meal for my family!!
I wasn't expecting much from this recipes as it was fairly simple. The only thing I added was onion because my family likes it. I will say the first day I made it no one ate any because it was pretty bland. I reheated it in the oven the next night and invited company over hoping to get rid of it. It was much much better the next day. I'm not sure that it's something I will just want to make again; but if I do it will definitely be made ahead and used after sitting to absorb all the flavor. The company really liked it. I would like to say that we ate this as a side dish and not a mai course.
I love the idea of this recipe except for the long cooking process. I cooked the beans till tender crisp and set aside. I like the potatoes to be a little bit more golden brown so I started those first and then added the sausage to brown return the beans to the skillet and heat through. I also made corn bread to go with this.
