That sounds like a hearty, comforting one-pot meal—Green Beans and Potatoes with Polish Sausage simmered in chicken broth is a classic Southern-meets-Eastern-European dish. Here’s a simple, flavorful recipe you can make on the stovetop.
🥘 Green Beans and Potatoes with Polish Sausage in Chicken Broth
✅ Ingredients:
-
1 lb Polish sausage (kielbasa), sliced into 1/2-inch rounds
-
1 lb fresh green beans, trimmed
-
1 ½ lbs baby potatoes or red potatoes, halved or quartered
-
1 small onion, diced (optional but adds flavor)
-
3–4 cups chicken broth (enough to mostly cover ingredients)
-
2 cloves garlic, minced
-
1 tsp black pepper (or to taste)
-
Salt to taste (depends on broth & sausage saltiness)
-
Optional: 1 tsp smoked paprika, ½ tsp crushed red pepper flakes
-
1–2 Tbsp butter (optional, for richness)
👨🍳 Instructions:
-
Brown the Sausage (optional, for flavor)
In a large pot or Dutch oven, add sliced sausage over medium-high heat. Brown for a few minutes until edges are caramelized. Remove and set aside. -
Sauté Onion & Garlic (optional)
In the sausage drippings, add diced onion and cook 3–4 minutes until soft. Add garlic and cook another 30 seconds. -
Add Potatoes & Broth
Add potatoes to the pot and pour in chicken broth (enough to just cover the potatoes). Bring to a boil, then reduce to a simmer. Cook for 10–12 minutes or until potatoes are just starting to soften. -
Add Green Beans & Sausage
Add green beans and the browned sausage back into the pot. Stir in black pepper, smoked paprika, and red pepper if using. -
Simmer
Cover and simmer for 15–20 minutes, or until green beans and potatoes are tender. Add more broth if needed during cooking. -
Finish with Butter (Optional)
Stir in butter at the end for a silky finish. Taste and adjust seasoning.
🍽️ Serving Ideas:
-
Serve with crusty bread or cornbread.
-
Great with a dash of hot sauce or vinegar on top.
-
Leftovers reheat well and get more flavorful the next day.
