Green Beans, Potatoes and Sausage Dinner

A plate of sliced potatoes, green beans, and sausage, seasoned with pepper, sits on a white dish. In the background are butter cubes, salt and pepper shakers, and a slow cooker, all on a striped cloth.

Green Beans, Potatoes and Sausage Dinner

This green beans and potatoes and sausage recipe is a comforting Southern favorite made with smoked sausage, tender potatoes, and flavorful green beans. Easy to make in the crockpot or stovetop, it’s perfect for family dinners or stress-free entertaining. Serve it with cornbread for a cozy, budget-friendly meal that everyone will love.

Course Dinner

Cuisine American, Southern

Keyword budget-friendly, comfort food, crockpot

Prep Time 10

Cook Time 6

Total Time 16

Servings servings

Calories 288

Author Gina Dickson

Equipment

Slow Cooker Digital Programmable with Temp Probe

Ingredients

1 pound sausage smoked, Polish, turkey, or Andouille sausage, sliced into rounds
4 cups green beans use frozen or fresh
32 ounces beef broth canned or boxed
5 cups potatoes russet, Yukon gold or red, peeled or unpeeled, evenly cut into bite size chunks
1 onion medium sized, peeled and sliced into quarters
1 teaspoon garlic minced
1 teaspoon Italian seasoning
½ teaspoon salt or to taste
½ teaspoon black pepper

Instructions

Combine Ingredients and Cook

Add the sausage, green beans, beef broth, potatoes, onion, garlic, Italian seasoning, salt, pepper, to a 4-quart crockpot. Stir to mix.
1 pound sausage, 4 cups green beans, 32 ounces beef broth, 5 cups potatoes, 1 onion, 1 teaspoon garlic, 1 teaspoon Italian seasoning, ½ teaspoon salt, ½ teaspoon black pepper
Crockpot: Cook on low for 5 to 6 hours or on high for about 4 hours, until the potatoes are fork tender.

Optional Stove Top Instructions

Stovetop: Bring all the ingredients to a boil in a 6 quart pot then turn down the heat to simmer. Cover, and cook on medium-low heat for 45 minutes to 1 hour, or until the potatoes are fork-tender. Note, you might need to add a little extra broth while cooking to keep the potatoes covered.

Serve

Taste and adjust salt and pepper if needed. One of my favorite parts about this dish was how my grandma mashed my potatos with a fork and slathered on fresh butter, salt, and pepper.

Notes

Variations and Swaps

Dietary Modifications: Use turkey or chicken sausage for a leaner version. Choose low-sodium broth for reduced salt.
Flavor Enhancements: Add red pepper flakes for a kick.
Add-In Options: Bacon pieces or bell peppers for extra flavor.
Simple Substitutions: Swap green beans for asparagus, lima beans, or carrots.

Storage and Reheating

Room Temperature: Like most cooked meals, this shouldn’t sit out for more than 2 hours.
Fridge: Store leftovers in an airtight container for up to 4 days. The flavors actually deepen overnight, making it even tastier the next day.
Freezer: Freeze in portioned containers for up to 2 months. Be sure to cool the dish completely before freezing to maintain the best texture.
Reheat: Warm gently on the stovetop over medium heat, adding a splash of broth or water if needed to loosen things up. For quick single servings, the microwave works just fine.

Nutrition