Amy's Po' Man Green Beans and Sausage Dish

Amy's Po' Man Green Beans and Sausage Dish

A. Smith 0

"This is a very simple recipe that tastes great. Put your beans on in early morning and let them cook all day. Handed down by my Grandma who came from a pretty poor family. Goes great with cornbread."

Ingredients 6 h 20 m {{adjustedServings}} servings 420 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 420 kcal
  • 21%
  • Fat:
  • 18.5 g
  • 28%
  • Carbs:
  • 46.3g
  • 15%
  • Protein:
  • 18.8 g
  • 38%
  • Cholesterol:
  • 39 mg
  • 13%
  • Sodium:
  • 1156 mg
  • 46%

Based on a 2,000 calorie diet

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  1. Place the green beans in a large saucepan with a lid or a slow cooker. Pour water over the beans to cover; stir in salt. Bring to a boil over medium heat, reduce heat to low, cover, and simmer until the beans are very tender, 3 to 4 hours; add water throughout the cooking time as needed to keep moist.
  2. Add the smoked sausage and potatoes; cover and simmer until the potatoes are very tender and the beans and potatoes have absorbed the smoky flavor of the sausage, about 2 more hours.
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Reviews 14

  1. 16 Ratings


Green beans turned into mush with the long cooking time--a waste of perfectly good fresh beans.


Wasn't sure how to rate because I make this (with an onion added) in my pressure cooker. About 15 minutes once the pressure cooker is singing. I have even used canned green beans on a busy evening and tried different kinds of sausages. One of my husbands favorites!


Sounded delicious and southern, minus the extremely long cooking time. I initially simmered the green beans for only 45 minutes (adding 1/2 tsp. red pepper flakes to the water), then added the smoked sausage and potatoes and simmered another 45 minutes. Green beans were cooked, the potatoes were overcooked. I can't imagine cooking this for 6 hours!! However, the smoked sausage flavor didn't transfer to the beans and potatoes, husband complained that the smoked sausage was "mushy", and even with the addition of red pepper flakes it didn't have much flavor. Disappointed since I love southern cooking. Maybe the addition of a little bacon grease to the water would help the flavor?