Southern Smothered Green Beans & Potatoes!

1. In a cast iron pot, cook bacon until crispy. (And yes, it has to be crispy—if you don’t like it that way, I can’t help you.🤣 JK)
2. If using andouille sausage, brown it with or instead of bacon—just use half the amount of bacon when you do.
3. Remove bacon and set aside. Add diced onion to the bacon grease and cook until soft.
4. Stir in minced garlic and cook for about a minute, just until fragrant.
5. Add flour and cook for 3 minutes to make a light roux.
6. Deglaze the pan with a splash of chicken stock.
7. Add green beans and steam for 10 minutes.
8. Pour in enough chicken stock to almost cover the beans. Season with ½ tbsp Britscookin Cajun Seasoning and ½ tbsp Britscookin Garlic & Herb Bring to a boil, then reduce to a simmer and cook for 30 minutes.
9. Stir in potatoes, cover, and simmer another 30 minutes, or until potatoes are tender.
10. Season to taste with garlic salt and black pepper, and let it cook down until most of the liquid reduces.
11. Stir in the crispy bacon and adjust seasonings before serving.