Made by
Cory Armstead

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EBT Friendly: Approximately 100%

Total Time: 4 Hours 20 Minutes

These slow-cooked green beans are loaded with tender red potatoes, smoky bacon, browned turkey sausage, and savory seasonings. Everything cooks together in chicken stock and butter for a hearty, flavorful side dish that pairs well with your favorite comfort-food main course.

Ingredients:

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•   2 cups fresh green beans
•   1/2 onion (sautéed)
•   garlic (sautéed)
•   1 cup red potatoes (skin-on & cubed)
•   turkey sausage (cooked till slightly crisp/toasted, skinless, sliced in half)
•   bacon (chopped, cooked)
•   2 cups chicken stock
•   1 tbsp cornstarch (for cornstarch slurry)
•   water (for cornstarch slurry)
•   1/2 stick salted butter
•   salt
•   pepper
•   onion powder
•   garlic powder
•   paprika
•   red chili flakes

Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.

Directions

1. Wash and trim the GREEN BEANS. Cut any especially long beans in half so they are easier to serve.
2. Scrub the RED POTATOES and cut them into small, evenly sized cubes, leaving the skins on.
3. Cook the chopped BACON in a skillet over medium heat until crisp. Transfer it to a paper-towel-lined plate and set aside.
4. Add the sliced TURKEY SAUSAGE to the skillet and cook for 3–5 minutes, turning occasionally, until the cut sides are lightly browned and toasted. Transfer the sausage to a plate.
5. Add the diced ONION to the skillet and sauté for 3–4 minutes, or until softened.
6. Add the minced GARLIC and cook for approximately 30 seconds, stirring constantly, until fragrant.
7. Place the prepared GREEN BEANS, RED POTATOES, sautéed ONION, GARLIC, browned TURKEY SAUSAGE, and chopped BACON into the slow cooker.
8. Pour the CHICKEN STOCK over the ingredients.
9. Add the SALTED BUTTER, ONION POWDER, GARLIC POWDER, PAPRIKA, BLACK PEPPER, and RED PEPPER FLAKES.
10. Stir until the ingredients and seasonings are evenly distributed. Cover the slow cooker and cook on HIGH for 4 hours, or until the green beans and potatoes are tender.
11. Approximately 15 minutes before serving, stir together the CORNSTARCH and cold WATER in a small bowl until completely smooth.
12. Pour the cornstarch slurry into the slow cooker and stir well. Cover and continue cooking for 10–15 minutes, or until the broth is slightly thickened.
13. Taste and add SALT or additional seasonings as needed. Stir once more and serve warm with some of the savory broth spooned over each portion.