Recipe by A. Smith
"This is a very simple recipe that tastes great. Put your beans on in early morning and let them cook all day. Handed down by my Grandma who came from a pretty poor family. Goes great with cornbread."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
fresh green beans, trimmed
salt, or to taste
smoked sausage, cut into bite-sized pieces
potatoes, peeled and quartered
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.
Green beans turned into mush with the long cooking time--a waste of perfectly good fresh beans.
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?
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.
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 grew up on a dish similar to this only we used smoked pork shoulders or cuts like that. Bacon fat was thrown in for good measure.A dish always full of flavor and very often used as Sunday dinner.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Amy's Po' Man Green Beans and Sausage Dish
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 166
Check out time-saving recipes, because any night’s a good night to grill.
Get recipes that work for your busiest days.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
See how to make a sensational braised pork sausage and white bean dish.
Slow-cooked green beans with bacon—it's Southern-style comfort food at its best.
See how to make a simple, spicy Indian side dish.