Southern Green Beans

Ingredients

• 454 g (1 lb)fresh green beans, washed and dried
• 120 ml (½ heaping cup)fully cooked smoked sausage, chopped into small pieces (the original recipe uses smoked turkey kielbasa)
• 15 ml (1 tablespoon)unsalted butter
• 1.25 ml (¼ teaspoon)red pepper flakes (omit for a milder dish)
• 120 ml (½ cup)white onion, finely chopped
• 1 clovegarlic, minced
• 473 ml (2 cups)chicken broth
• To tasteseasoning salt or smoked salt and black pepper

Instructions

1. 1

   Prepare the beans

   Snap off the ends of the green beans, then cut or break them into pieces. Set aside.

2. 2

   Brown the sausage

   Set a medium-sized skillet over medium heat and cook the smoked sausage until its edges are charred. Lift it out and set it aside, leaving any browned bits and fat in the pan.

3. 3

   Melt the butter

   Add the butter to the skillet and let it melt.

4. 4

   Bloom the flakes

   Add the red pepper flakes and cook for about 30 seconds, until they become a brighter red.

5. 5

   Soften the onion

   Add the onion and cook until tender.

6. 6

   Add the garlic

   Stir in the garlic and cook until fragrant.

7. 7

   Add the beans

   Add the green beans to the skillet.

8. 8

   Pour in broth

   Gradually stir in enough chicken broth to cover the green beans.

9. 9

   Simmer until tender

   Bring the broth to a boil, then lower the heat to a simmer. Cover and cook for 1–1½ hours; the time depends on the thickness of the beans. They should be tender but not mushy.

10. 10

    Return the sausage

    Add the smoked sausage back to the skillet.

11. 11

    Season to taste

    Taste the beans and, if needed, season with seasoning salt or smoked salt and coarsely ground black pepper.

What are Southern green beans?

Southern-style green beans are often cooked slowly with a savoury broth and smoky meat, rather than served crisp and lightly dressed. This version builds its flavour from browned sausage, onion and garlic.

The long, covered simmer lets the beans take on the seasoned broth. Cutting or snapping them into pieces also makes them easier to serve and eat.

Nutrition and macros by portion

The nutrition label shows one serving as written: 77 calories, 3g protein, 11g carbs, 3g fat.

The beans and onion provide most of the carbohydrates, while the sausage and butter contribute much of the fat; the sausage and beans also supply protein. Pair a serving with a protein-rich main and another vegetable, or add a modest portion of rice or potatoes if you want a more substantial plate.

Build the smoky base

Sausage first: browning the fully cooked sausage gives its edges a little char and leaves savoury browned bits in the skillet. Keep those bits in the pan to flavour the butter and vegetables.

Butter and aromatics: the butter carries the pepper flakes, onion and garlic through the pan. Cook the onion until tender and the garlic only until fragrant before adding the beans.

Choose the broth and seasoning

Chicken broth: add it gradually, stopping when the beans are covered. The recipe gives 473 ml as a starting amount, but the amount needed to cover the beans can vary with the shape of the skillet.

Salt and pepper: wait until the end to taste and adjust, as broth and smoked sausage can already be salty. Smoked salt is an option for a deeper smoky note.

Get the simmer right

Steady heat: once the broth comes to a boil, reduce the heat so it simmers gently under a lid. A rolling boil can make it harder to keep the beans from overcooking.

Tenderness cue: begin checking as the beans approach an hour of cooking. The recipe allows 1–1½ hours depending on their thickness; stop when they are tender but still hold their shape.

Adjust the heat

Red pepper flakes: the stated ¼ teaspoon adds a little warmth, and the flakes are cooked briefly in the butter before the onion goes in. Omit them if you prefer no heat.

Seasoning salt: add it gradually after tasting rather than assuming the full dish needs extra salt. Coarsely ground black pepper can be added at the same stage.

Serve with a hearty main

These beans work well alongside cornbread, rice or potatoes, which can soak up some of the savoury broth. They also pair naturally with a simple roast or other main dish.

Use a slotted spoon for a less brothy serving, or spoon a little of the cooking liquid over the beans at the table.

Recipe notes & tips

• Dry the washed beans before cutting so they are easier to handle.
• Cut or snap the beans into pieces of a similar size to help them cook evenly.
• Keep the browned sausage bits in the skillet; they add flavour to the broth.
• Add the broth gradually and use enough to cover the beans.
• Check tenderness before the full simmering time is up, especially if your beans are thin.
• Taste before adding salt, since both the broth and sausage may be seasoned.

Variations

• Milder beans: omit the red pepper flakes for a version without their heat.
• Smokier seasoning: use smoked salt in place of seasoning salt.
• Black pepper finish: add coarsely ground black pepper to taste just before serving.
• Different smoked sausage: use another fully cooked smoked sausage in place of turkey kielbasa.
• More broth: add enough extra chicken broth to cover the beans if your skillet needs it.

Common mistakes to avoid

• Leaving the browned bits behind: they add savoury flavour, so keep them in the pan when you remove the sausage.
• Adding too much salt early: broth and sausage can be salty, so taste and season at the end.
• Boiling vigorously: reduce the heat after bringing the broth to a boil for a gentler simmer.
• Cooking by the clock alone: bean thickness affects timing, so check that they are tender but not mushy.
• Adding the sausage too soon: set it aside after browning and return it to the skillet after the beans have simmered.

How to store

Refrigerate leftovers in a covered container and use within 3–4 days. Reheat gently in a saucepan until hot, adding a splash of broth if needed to loosen the cooking liquid.

Frequently asked questions