1-1/2 pound fresh green beans (trimmed and cut into 2 inch pieces)
1 large onion (diced (about 1 ½ cup))
4 cloves garlic (minced)
4 ounces bacon (chopped (about 4-5 thick cut strips))
4 ounces smoked ham (½ inch cubes)
1 tablespoon all purpose flour (heaping tablespoon)
2 cups vegetable or chicken broth
1 teaspoon dried basil
1 teaspoon dried thyme
1/4 teaspoon cayenne pepper
1/4 cup finely chopped fresh parsley (divided)
Cajun seasoning or salt and pepper to taste
rim green beans and cut them into approximately 2 inch pieces. Chop onion and mince garlic. Chop bacon into bite sized pieces, and chop ham into approximately 1/2 inch cubes.
Heat a heavy bottomed pot with a lid over medium heat. Add bacon and onions and cook for about 15 minutes until bacon is crispy and onions are translucent. Stir occasionally. Add garlic and cook until fragrant, about a minute, while stirring
Make a light roux by sprinkling flour over the bacon and onions and stir until well combined. Cook for 1-2 minutes.
Slowly whisk in vegetable broth and stir, scraping up any fond that has formed on the bottom of the pot.
Add green beans, ham, dried basil, dried thyme, cayenne pepper, and half the parsley to the pot. Stir to combine. Bring up to a boil, then reduce heat to a simmer. Cover and cook for 30 minutes, stirring occasionally.
Uncover the pot and simmer for about another 5-10 minutes, until the sauce has thickened and reduced. Stir in the remaining parsley. Taste and add cajun seasoning or salt and pepper if necessary.
Serve warm as a side dish, or over rice or potatoes.