I Turned Green Beans, Potatoes & Sausage Into a Full Dinner

All right, folks, listen, in this video, I'm gonna take green beans, potatoes, and sauces and turn it into a whole dinner. Now watch me work. All right, so look, now what we're gonna do is we're gonna go ahead and prep this onion. Now you guys can do it any kind of way you want to. You can dice these, you can do them, you can julienne them. For me, I always just take my onion, I cut it down like this. I'm gonna actually cut this little piece off right here. Right? What I wanna do now is just go ahead and just take this first layer off of here along with the skin. Come on. All right, it's just a little easier this way. And we just take this, pull this off, and see how clean that is? Right, and I'm gonna do the same thing over here for this one. All right, so when I have them cut, got both ends, we got a clean cut. Obviously, you can see it's already peeled. I'm gonna take it here. And this is what I mean if I say quarter, right? If I separate it like this, we can just move this little piece right out the middle. All right, and this will represent, that's the quarter. That's your one, two, three, four quarter. All right, I'm gonna do the same thing over here on this side. You know, then I'm gonna really determine how much onion do I need. To be honest with you, for the amount of green beans that I'm doing, this'll do it. But these bigger pieces like this, I'm gonna halve those too. It's the flavor that we're looking for, right? So this is all part of it. And that's good. So this is what I'm gonna actually end up putting inside of there. That should be enough right now. I like the onion taste. We'll do that and I'll save this other half back. All right, so now that we starting to get some brown on the other side, you don't have to do as much browning as I just did. But what I like to do is make sure that I got some fine down here because all this comes into play. We looking for that flavor, folks. And that's where them southern, that deep south come from. A lot of that is down here in the bottom, right? So I'm gonna go ahead and just turn this off just for a second, because I don't want it to get too hot, right? Now, I got a plate. Do not line your plate with no paper towel. This is not baking. We're not trying to get rid of the grease or nothing like that. Because anything that has these rests on this plate, anything that comes off of it, we put that back into the pan. I know it might sound crazy to anybody new, you know what I mean? But this is the flavor. This is what people come for. You know what I mean? So we don't want to get rid of it. If you put a napkin there, you know it'll soak it all up and you'll discard it. All right, so you already seen the onions. Those are done. I just put the fire back on. I didn't want to leave it on because we were taking the smoked sauces out, right? Now, I put it back. Got a medium flame. Now, I'm gonna drop in my butter. All right. You just work this around like this. All right. As soon as this, to be honest with you, once I have enough butter down here, already got the fat and the renderings, you know, from the sausage, I'm gonna tell you what we do. We just go ahead and drop these onions in here, right? Because onions need a little bit of a head start to soften up. To me, out of everything that we put in there, onions seem to be about the one that I say. And I got it. I'm not a certified chef, but I say it's good to give them a head start, right? So we'll get those in there and let them work in with the butter and the acidity from them. From these onions will help pick up some of this fine down here on the bottom. Ooh, yes, sir. All right. So look, look at the edges of this. Look how shiny they are. These are on their way. Feeling good. And then if you guys are using any type of utensil in here, especially if you have a rubber spatula, you can feel them. They starting to get, you know, a little bit soft. They're not, they only got a little bit more to go. Meanwhile, I'm gonna bring my garlic. All right, we'll go ahead and put that in the plate. Now, watch what I do with the garlic because that pan is hot. This Dutch oven is hot, right? So I'm gonna scoot everything over here like this. So when I mince the garlic, it'll go on top. That way we don't have, we don't risk burning it, right? So now we, ooh, yes, sir. You take any of the residue, all this, this is garlic. We gonna have that minced too. That's why I love this press or any press of, you know, of this nature. It works out good. See this? Look, ah, yeah. All right, get all of that in there and push that down. Then we got one more. When you do it this way, you know, by the time you get your individual, you know, clothes done, look, now I can stay here. I can look at my heat, make sure I got it right. Still at a medium flame. Now I go ahead and just start. And I keep it moving so that nothing burns. All right, so what I do now is once I got them and I feel like, okay, we good, I make sure I got it super low so I don't burn nothing, right? We just want to get this to marry and mix, you know, cause we picking up fine. Look at that down there. I leave that over there. We leave it just like that. I got it on low now, folks. Now, while that's working, I'm gonna go ahead and bring my potatoes and we just gonna go ahead and have these, right? So if I have the smaller ones and they this size, then we got one as big like this. We want them to all be ready at the same time. So we'll have that one too. And look at how I'm doing it. Yes, sir. That's just, it's real simple. And you know what, to be honest with you, and I mean, no offense, it's really common sense, right? Reason being, if you think about it, if this one was going in and one this size was going in, this one will be much, will be ready before this one. But if we made all of our pieces around the same size, everything is ready at the same time. All right, so now that we got all of them cut and, you know, just about the same size or close to it, you know what, we just add them to it, right? Now, look at all that flavor that's in there. All right, we're gonna go ahead and let this work a little bit and soften up. Ooh. Now, you remember in the beginning, I said I'm going to take green beans, potatoes, and sausage and turn it into a whole dinner. You guys should be able to start to see how it's starting to work right now. All right, so once you got everything coated, I let it cook for about one to two minutes. You know what I mean? You see these onions? This how I like for my onions to be. And to be honest with you, now that I'm looking at it like this, I probably should have put the other half in there too. I like to see the onion, but look at that right there. For all my onion lovers, please tap in and just say, ooh-wee, down in the comment section below. Now, look at my board right here. I always preach, like if we pre-measure, it makes it so much easier. For one, we not cooking out of, and trying to season out of our cabinets. And two is we line them up as we need them. Now, at the stage where we at, look at this right here. Now we need our dry seasonings. Everything goes in there, right? Notice I got liquids, you know what I mean? So I put all of that over here on this side, and I got this separated. That's my sugar, right? We gonna get a little balance with that. But the sugar's over here. This is by itself. So it's really one, two, and three. Now, let's go ahead and put all of our seasonings in. And then don't forget, I said it earlier, the full ingredient list is on my website. That's SmokingandGrillingWithAB.com. And that's W-I-T-A-B.com. All right, look, here we go. Now, when we add everything that's in here, once we add, you know, our liquids to it, that picks up the bottom, and the bottom, when you guys take everything out, you'll see how clean the bottom is, right? Now, here's the part that everybody knows, you should be familiar with. We got to add pepper, right? So you wanna ask me how much pepper am I gonna add? I add it until I get about tired, get a little bit of fatigue. Pepper, when it, you know, takes on heat, it takes on a whole new profile, right? Now, when it comes to, you know, salt, I watch my salt intake, you know what I mean? So I just give this one little pinch. That's just to enhance the flavors, and we go from there. Anybody else need any more salt? You know, they can do that individually on their plate or bowl, however you guys are dishing it out and serving it. You know what I mean? You can do it that way. All right, now, for the green beans. I apologize, you guys, because listen, I've already, like, you can see, if you look at the ends right here, I popped them, put them this way. I didn't really snap all of these. You know, I'm gonna just snap a few. It's up to you, the size that you wanna have, but I kinda like mine to be a little bit on a bigger side, you know, because they are gonna swell and, you know, get a little smaller. But just so you guys can see it, that's done, and then it's up to you. Really up to you. You wanna, like, try to stretch it, you know, you can snap all of these, but for me, I kinda, like, like them the way they are. You know, I keep the length like that, right? And of course, I've already washed and rinsed these already, you know, so there we go. Anyway, I'm not gonna do them all. You guys do them however you guys would like. Ultimately, I'm just showing you guys how to make green beans and have them taste fire, right? Now, with that being said, I'm gonna take these. Look at this. I'm gonna just add them to it, right? Now that I got them in here, right? I'm gonna take this spatula, move these around. See that steam? These was already at room temperature, right? And then you gotta remember, a vegetable, man, they probably 80%, you know, water. So as they get coated and get some heat on them, they start to release its flavor in here, too. And again, it's the combination of all of this that makes it fire. Now, for my true Southern people that really do everything and those who don't or are one with the pork, you could've started this out by using, you know, bacon fat, you know? I do those like that. I bring that type of flavor in. I usually do that like in the fall, right? Now, once I have everything coated, I come in with my broth. Oh, yeah. Now, you guys know you can use, you know, like chicken bouillon and water, but the main thing is we wanna get that flavor in there, right? So now what I'm gonna do is I'm gonna raise my flame up to a medium-high flame, right? There we go. Medium-high. Just center this, right? We wanna get all of that going, right? Now, we'll come with the W sauce, vinegar. We're gonna hold up for a minute, you know, with your sugar. I wanna see it roll first. Me and I wanna see this boil. You know, when I say, that's what I mean when I say roll, right? So I'm gonna leave this alone for a second. Everything is coated. All right, we'll leave it like that. Once it comes up, it starts to boil. And then what we're gonna do is we're gonna add a little sugar. Okay, now that it's starting to boil, or it has started boiling, I'm gonna go ahead and add my sugar, all right? This is for balance, folks. Please don't ask me, is it gonna taste sweet? Because no, it's not. You know, we're just getting a little balance in here. The balance out there is savory. Got a little sugar. You won't even know it's in there. Main thing is you wanna make sure that you got it where it's already boiling, right? Now here's where we're gonna let it work, right? Now I'm gonna set this, my fire down so that I can get it simmering, all right? You'll hear it calm down. Hopefully you can hear that. Now we got a super low, you know, flame underneath the bottom. I'll put this top on here. Now we're gonna let this simmer for about 25 to 30 minutes. Okay, so listen, it has been, I just took a peek at it just a second ago. You know what I mean? Now what I did was I took a toothpick to check the tenderness, you know, of my potatoes. They right now, they're perfect, right? Now we're gonna cook this and we're gonna add our sausages back into this. We're gonna stir it all up and we're gonna continue to cook it for anywhere between five to eight minutes uncovered, right? So we'll break this away. Oh, it hasn't built up that much more steam. I'm gonna go ahead and just make sure this is low, super low. Okay, we good there. And then if you guys wanna see what it looks like, here we go right here. Look at that right there. I hope you guys are seeing that. Now, let me go ahead and put these sausages in and then let's go ahead and just cook it again about five to eight minutes uncovered. All right, so now you guys get a chance to look. Look at that right there. This is why I say this turns into a meal, folks. This and some cornbread and yow, you got them. All right, so let's go ahead and plate. Now you guys let me know what you think about this right here, folks. These are like true meals. And when I tell you that, I'm just saying, you got your protein, you got your starch. You know what I mean? So let me just say it this way. You got your veggies, you got the green beans, potato, and then you got your smoked sausage. All right, now I'm gonna go in here and get me some of this. You know what I mean? Ooh, yeah. This is really just like getting the right combination. Did I lose mine? Yeah, I did. Go ahead and get that. I want the whole medley in here. I even got some onion. You guys see this? Bon appetit, folks. Now this right here is fire, folks. If you're looking for something that's true, something that'll take you back home, for those of you guys that migrated from the South, and you know, you out in other different states, you know what I mean? This will take you back to your roots right here. Now listen, it's all about the process and how we did it. And I'm gonna go ahead and address this part right here. So this starts off, smothered green beans with sausage and potatoes, right? Now the reason I'm gonna say that, because a lot of you guys, when you heard the word smother, you were thinking off the bat, oh, he's gonna have some gravy. Listen, in a sense, this is almost like a gravy, like a pot liquor, you know, for the green beans. This, with some cornbread muffins, or a square slice of cornbread, drizzled with some honey butter. That right here, mm. I can't even do it. I don't want to like fake. I don't want to, I really want to dance at this spot right here. Try this and let me know what you guys would do. We're gonna take bacon off of it, because I'd already addressed that. But I want to know from you guys, what else could you had added to this to make it your own? Now, if you're new to my channel, let me take this time to say, thank you for watching this video. Don't forget to like, smash that subscribe button, and just tell everybody out there, there's a channel out here that's simplifying these recipes and taking the mystery out of cooking. And with that being said, folks, look at this cutting board, and I'm out. Peace.