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. 😊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.
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.
Created by Melissa Woolard | Culinary Craftiness
- 1 lb. rope or length of smoked sausage
- 4 whole potatoes, peeled (or not if using Yukon Gold)
- 1 small onion, diced
- 1 large or 4 small cans green beans
- Sea salt & pepper
- Place potatoes in the bottom of a Dutch oven or lidded pot large enough to hold everything. Sprinkle with salt, pepper, and 1/3 of the onions.
- Drain half the large can or 2 of the small cans of green beans. There should be enough liquid left to almost cover the potatoes. Spread half the greens beans on top of the potatoes. Sprinkle with salt, pepper, and 1/2 of the remaining onions.
- Spread the rest of the green beans on top of the onions. Sprinkle with salt, pepper, and the rest of the onions.
- Slice the smoked sausage into bite-sized disks. Spread on top. Cover with lid put on at an angle to vent.
- Turn burner to high for 10 minutes, until liquid begins to boil, then reduce heat to medium-low for about 20 minutes or until potatoes are fork tender but not falling apart.
- Remove from heat. Spoon onto plate. Smash potato a little and dot with butter.
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 in the moment the calendar turns to September 1st. However, I say, eat what you want whenever you want, regardless of the time of year. Why deny what you crave just because it isn’t tradition?