Green Bean Goulash (a name I made up on the fly), is a recipe that’s been in my family for decades. It consists of green beans, smoked sausage, potatoes, and onions. It was also my daughters first solid food, as it blends up quite nicely. She left me a lovely, smelly gift that ran all up her back to let me know how much she enjoyed her dinner. *mom smile*
Green Bean Goulash is by far one of the easiest meals you’ll make for your family. It also doesn’t take long to prep and cook! It’s literally cutting and dumping, so no cooking experience is needed!
What you’ll need:
- smoked sausage (skinless, turkey, low sodium, you decide)
- a sweet onion (any kind will do, I just these stink less)
- seasonings of your choice
Instructions:
Step 1: Begin boiling your water.
Step 2: Rinse off your green beans, pour them in the pot and add your seasonings. The seasonings I used are pictured below, nothing too fancy. BUT! If you want to get really fancy, I’d say add a little bacon grease if you have some lying around. I know, that’s not exactly healthy, but I’m from Kentucky so… Also, if you’re drinking your water and getting a little bit of exercise in, a little bacon grease won’t hurt. If you aren’t, it’s never too late to get on YouTube and workout for the free right in your living room! Hashtag balance!
Fun fact: Canned vegetables contain a lot of Sodium because that’s how the vegetables are preserved to be considered “nonperishable”. Rinsing canned vegetables before cooking helps cut back on a lot of that!
Step 4: Do another round of light seasoning here. Don’tover-do it, you don’t want it to be too salty (if you use salt in your recipe) or garlicky!
Step 5: Let your food cook until the potatoes soften.
As I mentioned earlier, this won’t take very long at all to cook! I’d say from top to bottom, no more than 45 minutes even with prep. When the potatoes are done, the goulash is usually done. You can let it cook a little longer after the potatoes soften if you wish, but you don’t want your potatoes to become too soft.
Pro tip: My mom always told me to let my food sit before serving it, and I encourage you to do the same! Let all the flavors come together!
Optional Extra:
I also made Jiffy cornbread this time around. Jiffy takes about 20 minutes to cook at the most, so you could let the cornbread cook while you prepare your goulash to save time! Carpe Diem! In the past I’ve used garlic bread and rolls as well.
See! Easy, right? Cutting and dumping! This recipe can also be done with cabbage, although that takes a little longer. The entire meal costs roughly $7 to make (I checked the Wal-mart Grocery App to be sure), the base of it is a fibrous vegetable, and it’ll last you a couple of days. How could you not want to try this?! If you decide to make this for dinner, let me know, especially if you put a spin on it! Happy cooking, y’all!
