Monday, April 5, 2010

Smothered Southern Green Beans

For a long time I have loved the green beans at Razzoo's cajun restaurant but I never knew what their proper name was (they weren't on the menu, they were just a veggie of the day) UNTIL we went to a new local cajun food place here in Katy called Orleans Seafood Kitchen which is REALLY good (I-10 and Westgreen). I saw on their menu "smothered green beans." So I googled it and finally came upon this recipe that I decided to try yesterday for Easter dinner. They were a hit! Not fat free by any means but really good. I found them on the blog Beverly's Back Porch and here is the recipe!

...side note - she added potatoes, but I did not.

Smothered Green Beans and Potatoes
6 servings

1/2 pound bacon, chopped
1/4 cup flour
2 cups chopped onions
1 1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon freshly ground black pepper
2 cups water
1 1/2 pounds fresh green beans, trimmed
1 large baking potato, peeled and cut into 1-inch cubes (about 3/4 pound)

Fry the bacon in a large saucepan over medium-high heat until slightly crisp, 6 to 8 minutes. Remove the bacon with a slotted spoon and drain on paper towels. Set aside.

Add the flour to the fat in the pan and stirring constantly for 5 to 8 minutes, make a medium brown roux, the color of peanut butter.

Add the onions and cook, stirring often, for about 5 minutes, or until wilted. Add the salt, cayenne, black pepper, and water. Stir until the mixture is smooth and thick. Add the beans and potatoes. Reduce the heat to medium, cover, and cook for about 20 minutes, stirring occasionally. Potatoes should be fork tender. Uncover and cook for about 3 minutes.

Fold in the reserved bacon and serve immediately.

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