Smoked Sausage, Potatoes, & Green Beans reminds me of home. It was one of the first things my Momma taught me to cook. It’s incredibly delicious, filling, and makes enough to feed a big family. Best of all, it’s only 4 ingredients plus salt & pepper and cooks in 30 minutes. With uncured sugar-free smoked sausage, such as Pederson’s Natural Farms brand, it’s Whole30 approved. However, our favorite smoked sausage has always been Eckrich. 😊Here’s an argument for why the much-maligned white potato isn’t such a bad vegetable after all. If you’re eating Paleo, you might want to consider adding it back to your plate – at least on occasion.
This simple, easy meal is a long time favorite in my Tribby family. Grandma Betty made it often and my mom made it at least once a month.
Perfect for busy weeknights.
If you use a thin-skinned potato like Yukon Gold, you don’t even have to peel them. Just wash under running water and place in the bottom of the pot. If you don’t have time to chop an onion, buy them pre-chopped in the produce section or buy a bag of frozen diced onions.
One Pot Smoked Sausage, Potatoes, and Green Beans
- 1 pkg smoked sausage
- 2-3 quarts green beans (more is always better 😉 )
- 2-3 lbs Yukon gold potatoes, unpeeled, or peeled Idaho’s
- 1 small onion, diced
- Salt and pepper
- Sour cream, shredded cheddar, bacon bits, optional
In a Dutch oven or stock pot, place the washed (and/or peeled) potatoes in the bottom. Salt and pepper.
Sprinkle a 1/3 of the onions over the potatoes.
Pour 1 quart of beans with its liquid over the potatoes. Spread out then salt and pepper.
Sprinkle another 1/3 of the onions over the beans.
Drain the next quart(s) then spread over the first layer. Salt and pepper.
Sprinkle the rest of the onions in.
Top with the smoked sausage cut into 2 pieces or discs. Cover leaving the lid slightly tilted. Cook over medium heat for approximately 30 mins or until the potatoes in the bottom of the pot are fork-tender.
Serve the potatoes buttered or fully loaded.
Slow Cooked Smoked Sausage, Potatoes, and Green Beans
Layer in the crock of the slow cooker the same as you would a Dutch oven and cook for about 4 hours on high or 7-8 hours on low. I would suggest using an Idaho or russet potato if slow cooking. They’re firmer and less likely to disintegrate.
All pictures shown below are a double batch. This meal makes great leftovers!
I don’t know why, but meals like this seem to go great with crisp fall days and cold winter evenings. I suppose because traditionally, you had to wait until harvest times to enjoy beans and potatoes. By spring, the root cellar was bare of all but the dregs.
Early berries, lettuces, radishes along with foraged foods then filled bellies. Fresh herbs, too. Our ancestors had to eat by the season. Now we can have pretty much anything we want at any time of year. But some traditions still exist in modern times, such as suddenly craving a big pot of vegetable soup or chili the moment the calendar turns to September 1st. However, I say, eat what you want whenever you want.
Another fabulous Autumn/Winter one pot meal is this Oven Roasted Beef and Barley Stew. YUM!
Happy eating! 😊