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A cast-iron skillet filled with a sautéed mixture of ground meat, green beans, and golden roasted potatoes.
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Dirty Green Beans & Potatoes

Golden Yukon gold potatoes and blistered green beans tossed with Cajun-seasoned beef, pork sausage, onions, and a glossy savory sauce, all cooked in a large wok.
Prep Time15 minutes
Cook Time1 hour 5 minutes
Total Time1 hour 20 minutes
Course: Main Course, Side Dish
Cuisine: Cajun-Inspired, Southern
Keyword: Cajun green beans and potatoes, dirty green beans and potatoes, wok recipes
Servings: 6
Author: Aaron Brown

Equipment

  • 1 Large wok with a lid
  • 1 Sturdy spatula
  • 1 instant-read food thermometer

Ingredients

Potatoes and Green Beans

  • 1 1/2 pounds Yukon gold potatoes cut into 1/2-inch cubes
  • 1 pound fresh green beans trimmed, thoroughly dried, and halved
  • 3 tablespoons neutral oil divided, plus more if needed
  • 1/4 cup water for steaming, plus small splashes as needed

Meat and Vegetables

  • 1/2 pound ground beef preferably 85/15
  • 1/2 pound raw bulk pork sausage mild or hot—not maple
  • 1 large yellow onion thinly sliced or diced
  • 1/2 green bell pepper finely diced
  • 1 celery stalk finely diced
  • 4 cloves garlic minced

Seasoning, Sauce, and Finish

  • 2 teaspoons Cajun seasoning divided, plus more to taste
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon black pepper
  • 1/2 cup low-sodium beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon hot sauce optional
  • 1 tablespoon unsalted butter
  • 2 green onions thinly sliced

Instructions

  • Pat the potatoes thoroughly dry. Heat 1½ tablespoons oil in the wok over medium-high heat. Add the potatoes, working in batches if needed to avoid overcrowding. Cook for 8–10 minutes per batch, turning occasionally and letting them sit between turns to develop golden edges.
  • Return all potatoes to the wok. Reduce heat to medium-low and carefully add ¼ cup water, keeping your hands away from the steam. Cover and cook for 5–7 minutes, until fork-tender. Add a small splash of water if needed. Uncover and let the water evaporate, then increase heat to medium-high and cook for another 2–3 minutes to brown again. Toss with ½ teaspoon Cajun seasoning. Transfer to a large plate and leave uncovered.
  • Divide the remaining 1½ tablespoons oil between two batches of green beans. Cook over medium-high heat for 5–7 minutes per batch, tossing occasionally and allowing the beans to rest against the hot surface between tosses. For softer beans, reduce heat, carefully add a splash of water, and cover briefly. Uncover and let the water evaporate. Transfer to a plate.
  • Add both meats to the wok over medium-high heat. Cook for 8–10 minutes, breaking them into small crumbles, until thoroughly cooked and deeply browned. Check that the meat mixture reaches at least 160°F with a food thermometer. Let any released moisture evaporate so the meat can brown. Spoon off excess grease, leaving about 1 tablespoon with the meat.
  • Add the yellow onion, bell pepper, and celery. Cook for 5–7 minutes, stirring frequently, until softened. Reduce heat to medium. Stir in the garlic, remaining 1½ teaspoons Cajun seasoning, smoked paprika, thyme, and black pepper. Cook for 30 seconds.
  • Add the beef broth, Worcestershire sauce, and optional hot sauce. Scrape up the browned bits and simmer uncovered for 3–5 minutes, until the meat mixture is moist and glossy with very little loose liquid. Stir in the butter.
  • Return the green beans to the wok and toss for 1–2 minutes. Gently fold in the potatoes and heat through uncovered. If the wok is too full to mix comfortably, combine in two batches. Taste, adjust seasoning, and finish with the sliced green onions.

Notes

Cook time: 50–65 minutes. Total time: 65–80 minutes. The card time fields show the upper end of this range.
  1. Batch size affects timing: The stated cooking range assumes an adequately large wok. Extra potato batches or longer steaming can extend the total time. Use tenderness and browning cues as well as the clock.
  2. Choose the sausage and seasoning carefully: Use raw bulk pork sausage, mild or hot, rather than maple sausage. Cajun blends vary in salt and heat; taste before adding extra seasoning.
  3. Store safely: Refrigerate in shallow airtight containers within 2 hours, or within 1 hour if the temperature is above 90°F. Use within 3–4 days and reheat to 165°F.

Nutrition

Calories: 306kcal | Carbohydrates: 29g | Protein: 11g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 32mg | Sodium: 132mg | Potassium: 894mg | Fiber: 6g | Sugar: 5g | Vitamin A: 1162IU | Vitamin C: 43mg | Calcium: 69mg | Iron: 3mg