Green Bean Gravy

This recipe is one that I've adapted from one of my Mom's that we had often growing up. I honestly haven't found much information after looking into it and I think it was one of those dishes that she made in a pinch to feed her kids after working all day. This dish brings me back so many great memories and it's often a meal that I make when I'm having a really crappy week and need some all around comfort food.

I find that many of my most fond food memories involve dishes that don't really have any recipes at all; things that my mom whipped up with what she had on hand in the pantry and fridge. To be fair, all of my favorite meals are humble dishes like these. They're the most delicious because there aren't any frills to them. Simple ingredients, tons of flavor, and lots of love.

I can easily crush an entire pot of this green bean gravy by myself within two days. It's that good and that addictive. Trust me. When making this dish, I go all out. So, I enjoy the gravy served over smashed potatoes and paired with crispy, crunchy fried chicken.

Green Bean Gravy

Cook time: 30 minutes

Serves: 4

1 package thick sliced bacon, chopped

1/2 container sliced baby bella mushrooms, roughly diced

2 small yellow onions, diced

Kosher salt

Black pepper

1 16oz bag frozen cut green beans (or 1lb fresh)

2 tbsp granulated garlic

2 tbsp paprika

2 tbsp homemade sazón (or 2 packets Goya Sazón con Achiote)

3-4 tbsp all-purpose flour (enough for an even layer to cover the beans)

4 cups water

2 tbsp butter

Parsley, chopped for garnish

In a large dutch oven or heavy-bottomed pot, add the chopped bacon. Over medium heat, render out the fat and cook the bacon until crisp. Once the bacon is cooked through, add the diced mushrooms and yellow onions. Liberally season with kosher salt and black pepper.

Cook for about 5-8 minutes or until the onions are translucent and are starting to caramelize a bit. Then, add the green beans, granulated garlic, paprika, and sazón. Stir well and scrape up any of the bacon-y goodness on the bottom of the pot. This is crucial for the gravy. Cook down the green bean mixture for about 10 minutes while stirring occasionally.

Next, add enough AP flour to evenly coat the top of the green beans in the pot. I honestly eyeball my gravies so start out with 3 tbsps and work from there. Stir the flour up with the green beans and let it get incorporated into the mixture. Cook the flour out for about 4 minutes. The mixture will get thick and somewhat goopy, which is fine.

Here is where you're going to add the water gradually, I'd recommend a cup at a time. Add a cup, stir well until the flour starts dissolving. Repeat these steps until all the water is used up. Cook the gravy mixture for about 20 minutes over medium-low heat and until the sauce thickens up to your liking.

Adjust any seasonings and finish with the butter and parsley just before serving over potatoes.

These potatoes are my quick go-to for smashed potatoes when I don't feel like steeping herbs in heavy cream and half and half for a traditional version of mashed potatoes. They're a little healthier and still have tons of flavor! And it's super quick with the help of steamable potatoes since the microwave does all the work for me.

Smashed Potatoes

Serves: 4

1 bag of steamable yellow potatoes (I use the Fresh Sides brand)

Extra virgin olive oil

1 tbsp butter

Kosher salt

Black pepper

Freeze-dried parsley

Morton Nature Seasoning Blend

Follow the package instructions for the potatoes and steam accordingly. Smash the potatoes with a masher or back of a fork until fluffy and then season to taste. I shared the steps on my Instagram highlights for further reference.

¡Buen provecho!