Sausage, Green Beans, and the Herb Nobody Guesses
I have to laugh—this crockpot sausage and green beans thing started as a total accident. Seriously, it was one of those evenings where the fridge was showing more light than groceries; all I found was a pack of smoked sausage, a stubborn bag of green beans, and, weirdly, an almost-empty jar of dried tarragon (the mystery herb!). Now, I know, tarragon isn’t everyone’s cup of tea. But hear me out—it does something magic here. I threw everything in the slow cooker and hoped for the best. Spoiler: the family devoured it and the tarragon became, like, our not-so-secret family joke. My husband now calls it ‘that green bean thing with the weird herb.’
Why I Keep Making This (Despite My Kids’ Whining)
I make this when I’m legit too tired to stand at the stove, or when I just can’t face washing one more big pot. My family goes absolutely bananas for this—except my youngest, who still picks out the beans (her loss, honestly). If you’ve had a long week and need to set it, forget it, and eat something that’s cozy but not fussy, this is your gal. (And confession: once, I tried skipping the mystery herb; let’s just say nobody was impressed.)
What You’ll Need (Optional Swaps Welcome)
- 1 lb smoked sausage (sometimes I use andouille if I want it spicy, or even kielbasa in a pinch—honestly, whatever’s in the freezer wins)
- 1 lb fresh green beans, trimmed (frozen totally works if fresh are on strike at the store—just toss ’em in frozen, don’t sweat it)
- 1 large onion, sliced (red or yellow, pick your fighter)
- 3 cloves garlic, minced (I occasionally cheat with the jarred stuff; no judgment)
- 1 (14.5 oz) can diced tomatoes, drained (fire-roasted is fancy but regular’s fine)
- 1 tsp dried tarragon (aka the mystery herb, and I mean it—don’t swap it, please!)
- 1/2 tsp salt (or more, to taste)
- 1/2 tsp black pepper
- 1/2 cup chicken broth (sometimes I wing it with vegetable broth if that’s what’s open)
- 1 tbsp olive oil
How I Tackle This Crockpot Wonder
- Slice the sausage into rounds—thick or thin, up to you. I do thicker if I’m feeling lazy. Toss ’em in the crockpot.
- Throw in the trimmed green beans, onion slices, and garlic. If the beans look wonky, don’t worry—they sort themselves out as they cook.
- Add the drained diced tomatoes—it’ll look like a mess, but that’s half the charm. Sprinkle over the dried tarragon, salt, and pepper.
- Pour in the broth and drizzle the olive oil over everything. Give it a half-hearted stir (this is where I usually sneak a taste, though it’s just raw onion at this point, so…maybe skip that).
- Put the lid on and set your crockpot to low. Let that baby go for 5-6 hours. If you’re in a rush, high for about 3 hours—not my favorite, but it gets the job done.
- About half an hour before you’re ready to eat, give it a gentle stir. Taste and add extra salt or pepper if you think it’s needed. The tarragon will smell kind of sweet and herby—don’t panic, that’s what we want.
- Serve hot, straight from the crockpot. Stand back and swoop in for seconds before anyone else.
Notes from My (Slightly Messy) Kitchen
- I once forgot to drain the tomatoes and it was soupier than I’d planned, but still delicious—just needed crusty bread!
- If you use frozen beans, don’t thaw them. Straight in, straight out—much less slimy.
- Tarragon is non-negotiable for me now, but honestly, oregano also works if you’re totally out (just don’t tell my family I said that).
Variations—Some Work, Some Flop
- Added potatoes once—major hearty, big hit (cut them pretty small so they cook right).
- I tried bell peppers for color—tasted decent, but kind of overpowered the mystery herb thing. Wouldn’t bother again unless you love peppers.
- Threw in some spicy Italian sausage once but, uh, that one came out a little too oily for my taste.
Do I Actually Need a Crockpot?
Look, I use my old trusty slow cooker, but if you don’t have one, I’ve totally done this in a Dutch oven on really low heat in the oven (about 275F) for around 3-4 hours. Just keep an eye so nothing sticks. If all else fails, big stockpot on the stovetop, low & slow. (Yeah, I’ve been there too.)
Storing the Leftovers (If You Get Any)
Let it cool, toss it in an airtight container, and pop it in the fridge. Lasts up to 3 days… though honestly, in my house it never lasts more than a day! And weirdly—I think it tastes even better cold, straight out of the fridge, especially at midnight.
How We Serve It at My Place
We’re partial to big bowls with a hunk of cornbread, or just some plain white rice. One time I served it with egg noodles—not traditional, but everyone ate it up. (My neighbor dips potato chips in it, which, well, that’s her business.)
What to Avoid—Pro Tips from Oops Moments
- I once tried rushing this on high for 2 hours, and the beans were like crunchy sticks—don’t do that. Patience, friend.
- If you drown it in broth, you lose the stew vibe—so just don’t overdo. Learned that the hard (soupy) way.
- Honestly, give it a taste before serving—it always needs a little more salt than you think.
Questions Some Folks Have Asked Me (And My Not-so-Perfect Answers)
- Can you use turkey sausage? Sure, did that once—wasn’t quite as rich, but if you’re watching things, go for it. Maybe add a smidge more olive oil.
- Does it freeze well? Yeah, but sometimes the green beans go a little grey when reheated; not the prettiest but still tasty.
- Why tarragon? Well, I tried everything form dill to thyme, but tarragon gives this slightly sweet, herby twist that everyone tries to guess (and never does!).
- Can I make this vegetarian? Ditch the sausage, double the beans, use veg broth. Maybe add some mushrooms for that funky savoriness!
- What if my slow cooker is tiny? Halve everything, or just go heavy on the sausage and wing it—you’ll figure it out. Happens to the best of us!
There you have it: Crockpot sausage and green beans, with that not-so-mysterious mystery herb. Just keep a spoon handy for sneaky tastes.
Ingredients
- 1 lb smoked sausage (or andouille, kielbasa, etc.)
- 1 lb fresh green beans, trimmed (or frozen)
- 1 large onion, sliced
- 3 cloves garlic, minced
- 1 (14.5 oz) can diced tomatoes, drained
- 1 tsp dried tarragon
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 cup chicken broth (or vegetable broth)
- 1 tbsp olive oil
Instructions
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1Slice the sausage into rounds—thick or thin, up to you. I do thicker if I’m feeling lazy. Toss ’em in the crockpot.
-
2Throw in the trimmed green beans, onion slices, and garlic. If the beans look wonky, don’t worry—they sort themselves out as they cook.
-
3Add the drained diced tomatoes—it’ll look like a mess, but that’s half the charm. Sprinkle over the dried tarragon, salt, and pepper.
-
4Pour in the broth and drizzle the olive oil over everything. Give it a half-hearted stir (this is where I usually sneak a taste, though it’s just raw onion at this point, so…maybe skip that).
-
5Put the lid on and set your crockpot to low. Let that baby go for 5-6 hours. If you’re in a rush, high for about 3 hours—not my favorite, but it gets the job done.
-
6About half an hour before you’re ready to eat, give it a gentle stir. Taste and add extra salt or pepper if you think it’s needed. The tarragon will smell kind of sweet and herby—don’t panic, that’s what we want.
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7Serve hot, straight from the crockpot. Stand back and swoop in for seconds before anyone else.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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