GREEN BEANS AND POTATOES - CLASSIC RECIPE & 5 DELICIOUS VARIATIONS
Steps:
- Wash and peel potatoes. If using medium size potatoes cut them in half. If using large size potato cut it in quarters. Although I still recommend using small size potatoes.
- In a large pot with cold salted water add potatoes and bring them to boil. Cook for 5-10 minutes.In the meantime,
- Wash and trim green beans.
- To make the process easier and faster work green beans in batches.Line up each batch on one side and trim off the ends with a sharp knife.Flip the beans around, line up the tips again, and trim off the other side.At this point you can cut trimmed beans in smaller size or leave as is.Repeat the process with remaining green beans.
- Once potatoes have been boiling for a few minutes, add green beans.
- Cook everything together for another 5-15 minutes. Check occasionally on both veggies (see Note 1).
- Once both are cooked, remove potatoes and quickly pass green beans under cold water to prevent discoloration (optional).
- Cut up potatoes into chunks.
- In a small bowl mix together extra virgin olive oil and white wine vinegar.
- In a large bowl add potatoes and green beans, add dressing, fresh parsley and give a gentle stir.
- Top with freshly ground pepper to taste.
- Since potatoes and green beans were boiled in salted water you might not need extra salt.
SOUTHERN GREEN BEANS AND POTATOES
Easy to follow, step-by-step, photo illustrated instructions on how to make our Southern Green Beans and Potatoes. Printable recipe included.
Provided by Steve Gordon
Categories Side Dishes
Time 1h
Number Of Ingredients 6
Steps:
- Wash the potatoes under cool running water. Set aside.
- Place a couple inches of cold water in your sink. Add the green beans.
- Swish the beans around to wash them, removing any leaves or debris.
- Lift the beans out of the wash water. Place in a colander to drain.
- One at a time, snap the ends off the beans, removing any strings as you go.
- Discard the end pieces.
- Snap each bean into bite sized pieces.
- Place the beans in a large stock pot and cover with water by about 3 inches.
- Add the red potatoes. Cut them into quarters if preferred.
- Add the bacon grease.
- Add the sugar.
- Place on stove top over Medium High heat and bring to a boil.
- Reduce the heat to Medium and let cook for one hour.
- Add the black pepper.
- Add the salt. Stir well.
- Continue to cook the beans and potatoes until done as desired.
- Enjoy!
15-MINUTE GREEN BEANS WITH VINEGAR
All you need for these Vinegar Green Beans is green beans, onions, olive oil, red wine vinegar and 15 minutes!
Provided by London Brazil
Categories Side Dish
Time 15m
Number Of Ingredients 6
Steps:
- Bring a large pot of water to a boil. Reduce heat to a slow boil. Add green beans and boil for 11-13 minutes.
- Drain green beans and place in a large bowl. Pour red wine vinegar over beans and toss with onions.
- Add olive oil, salt and pepper. Toss until combined. Serve warm or cold. Enjoy!
Nutrition Facts : Calories 101 kcal, Carbohydrate 7 g, Protein 1 g, Fat 7 g, SaturatedFat 1 g, Sodium 56 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
GREEN BEANS WITH VINAIGRETTE
These fresh green beans help balance out the richness of the rest of the Thanksgiving meal.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 15m
Number Of Ingredients 6
Steps:
- Bring 1 inch of water to a boil in a large pot fitted with a steamer basket. Fill a large bowl with ice water; set aside.
- Place green beans, stem ends trimmed, in basket. Cover; steam until crisp-tender, 5 to 8 minutes. Plunge beans in ice water. When cool, drain; pat dry with paper towels. Transfer to a large bowl.
- In a small bowl or jar, whisk or shake extra-virgin olive oil, white-wine vinegar, Dijon mustard, coarse salt, and ground pepper until thickened and combined. Pour over beans; toss to coat.
WARM GREEN BEAN & POTATO SALAD
The combination of green beans and red potatoes, sometimes known as green beans Pierre, is one of my go-to side dishes. It's terrific with chicken.- Preci D'Silva, Dubai
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 10 servings.
Number Of Ingredients 9
Steps:
- Place potatoes in a large saucepan; add water to cover. Bring to a boil. Cook, uncovered, for 10 minutes. Meanwhile, in a large bowl, whisk the oil, vinegar and seasonings., Add green beans to potatoes; return to a boil. Cook until vegetables are tender, 3-5 minutes longer. Drain; add to dressing and toss to coat. Stir in tomatoes and onion. Serve warm.
Nutrition Facts : Calories 100 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 125mg sodium, Carbohydrate 12g carbohydrate (2g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges
GREEN BEANS AND RED POTATOES VINAIGRETTE
Provided by Marian Burros
Categories salads and dressings, side dish
Time 30m
Yield Eight servings
Number Of Ingredients 9
Steps:
- Cook the potatoes in lightly salted water. Drain.
- Wash the beans and steam until tender but crisp, five to 10 minutes. Drain, run under cold water and refrigerate.
- In a large bowl, blend the mustard, vinegar and olive oil. Stir in the scallions.
- Cut the potatoes into quarters and stir them into the dressing. Season with pepper and set aside until ready to serve.
- To serve, toss the beans and the basil with the potatoes. Adjust the seasonings.
Nutrition Facts : @context http, Calories 286, UnsaturatedFat 15 grams, Carbohydrate 30 grams, Fat 18 grams, Fiber 6 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 677 milligrams, Sugar 6 grams
BABY POTATO AND GREEN BEAN SALAD
Steps:
- Cook beans in a saucepan of boiling, salted water until crisp-tender, 3-4 minutes. Drain. Transfer to bowl of ice water. Drain; pat dry with paper towels.
- Cook potatoes in a large pot of boiling, salted water until just tender, about 10 minutes. Drain then transfer to a large bowl.
- Drizzle vermouth over hot potatoes. Toss gently and let stand 5 minutes.
- Whisk vinegar, lemon juice, and mustard in a small bowl. Gradually whisk in oil. Pour over potatoes and toss to coat. Let cool completely.
- Mix in green beans, tomatoes, shallots, feta and parsley with potatoes. Season to taste with salt and pepper.
- Transfer to serving bowl and top with green onions, if desired.
Nutrition Facts : ServingSize 1 serving, Carbohydrate 25 g, Protein 5 g, Fat 16 g, Cholesterol 8 mg, Sodium 155 mg, Fiber 4 g, Sugar 5 g, Calories 258 kcal
POTATO AND GREEN BEAN SALAD WITH BALSAMIC VINAIGRETTE
This is awesome! This salad will stay for several days, and improves in flavor. It may be served chilled or room temperature. Preparation time includes cooking the potatoes and beans.
Provided by Kittencalrecipezazz
Categories Potato
Time 1h
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a large bowl, combine the potatoes, green beans, onion and basil.
- Mix/whisk all the vinaigrette ingredients togther (I like to shake it in a small jar).
- Add in the Balsamic vinaigrette mixture to the warm potato/bean mixture; toss well to coat.
- Season with salt and pepper to taste.
- Serve chilled or room temperature.
Nutrition Facts : Calories 350.4, Fat 18.6, SaturatedFat 2.6, Sodium 77.9, Carbohydrate 42.5, Fiber 6.3, Sugar 6.4, Protein 6.3
POTATO GREEN BEAN SALAD
Steps:
- In a large bowl make the vinaigrette by whisking the Dijon mustard, extra virgin olive oil, red wine vinegar, salt, pepper, and herbs. Add the red onions into the bowl, mix, and set aside.
- Bring a large pot of salted (2 Tbsp kosher salt) water to a boil. Once boiling add in the potatoes and cook for 7 minutes. Add in the green beans and continue to cook until the green beans are bright green and the potatoes are almost fork tender (about 3-5 more minutes).
- Remove the green beans with a slotted spoon and set them aside. Drain the potatoes into a colander.
- Place the warm potatoes into the vinaigrette and toss to coat. Next, add in the green beans and toss them together. Taste test and make any final adjustments to salt and pepper if required.
- Finally, add the cherry tomatoes on top and serve. Enjoy!
Nutrition Facts : Calories 341 kcal, Carbohydrate 44 g, Protein 5.6 g, Fat 17.3 g, SaturatedFat 2.5 g, Sodium 419 mg, Fiber 8.5 g, Sugar 5.9 g, ServingSize 1 serving
GREEN BEANS AND TOMATO VINAIGRETTE
Steps:
- Trim off the ends of the beans. Drop them into boiling salted water to cover, and cook until crisp-tender, about 5 minutes. Do not overcook. Drain and let cool.
- Place the mustard, garlic and vinegar in a salad bowl. Gradually add the oil while stirring with a wire whisk. Add salt, pepper, cumin, and basil or chives. Stir and blend. Add the green beans, tomatoes and red onion. Toss and serve.
Nutrition Facts : @context http, Calories 178, UnsaturatedFat 13 grams, Carbohydrate 12 grams, Fat 15 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 546 milligrams, Sugar 6 grams, TransFat 0 grams
SOUTHERN GREEN BEANS AND POTATOES
If you're looking for green bean recipes, there's a good chance you'll stumble on a Southern interpretation of this soulful side. Our version uses fresh green beans and potatoes, but we have a fun trick-we peel a thin strip around the middle of each potato before cooking for textural contrast and pretty presentation.
Provided by Carla Hall
Time 37m
Yield Serves 4 (serving size: about 1 cup)
Number Of Ingredients 8
Steps:
- Heat oil in a 5-quart saucepan over medium-high. Add onion. Cook, stirring occasionally, until just tender, about 2 minutes. Add garlic and red pepper, and cook, stirring frequently, until onion is tender, about 3 minutes.
- Add stock, salt, and potatoes. Bring to a boil, then reduce to a steady simmer. Simmer 10 minutes or until the potatoes are just tender enough to be pierced with a fork but still firm.
- Add green beans, cover, and simmer until very tender, about 6 minutes. Use a slotted spoon to transfer the potatoes and green beans to a serving dish. Bring the liquid to a boil, and cook until reduced to 1 cup, about 6 minutes. Spoon over the vegetables, and gently fold to mix. Serve hot.
Nutrition Facts : Calories 198, Carbohydrate 39 g, Fat 3 g, Fiber 8 g, Protein 8 g, SaturatedFat 0 g, Sodium 346 mg, Sugar 8 g
POTATO AND GREEN BEAN SALAD WITH DIJON VINAIGRETTE
A twist on potato salad with green beans and no mayo.
Provided by Liz Berg
Categories 125+ Best Salad Recipes
Time 25m
Number Of Ingredients 12
Steps:
- Place potatoes in a pot with well-salted water. Cook until tender, drain and allow to cool slightly.
- Steam green beans until just tender, rinse in cold water to stop the cooking process.
- Cut potatoes in half and place in a bowl. Add beans and onions.
- Make the dressing by whisking together salt, pepper, vinegar, mustard, lemon juice, garlic, and Worcestershire. Continue whisking while slowly adding olive oil.
- Add dressing to potato mixture and sprinkle with basil. Toss gently to combine.
- Serve at room temperature.
Nutrition Facts : Calories 217 calories, Carbohydrate 22 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 14 grams fat, Fiber 3 grams fiber, Protein 3 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 380 grams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 11 grams unsaturated fat
POTATO SALAD WITH GREEN BEANS AND ASPARAGUS
This potato salad with green beans and asparagus features small red potatoes tossed with green beans, asparagus, walnuts and a bold dijon vinaigrette. A great side dish that goes with almost anything.
Provided by Geraldine
Categories Salad
Time 30m
Number Of Ingredients 11
Steps:
- Slice new potatoes in half or quarters (depending on size) and place in a large pot. Cover with cold water and bring to a boil. Turn down the heat to a slow boil and cook for 12 to 15 minutes - until fork tender.
- Trim green bean ends and cut green beans in half.
- Snap off tough ends of asparagus and then slice asparagus into an equal size as the green bean pieces.
- While potatoes are cooking, bring another pot of water to a boil. Once it's boiling add both the green beans and asparagus to the boiling water. Cook for 4 to 5 minutes.
- Prepare and ice bath (large bowl with half ice and half water). When the green beans and asparagus are ready - drain in a colander and then plunge into ice bath. Let them sit in the ice bath until completely cool.
- Prepare vinaigrette by whisking together olive oil, red wine vinegar, dijon mustard, minced garlic and black pepper.
- Mince red onion and set aside.
- Mince the parsley and set aside.
- Drain the potatoes when ready, add to a bowl, add half the vinaigrette to the warm potatoes and toss to coat the potatoes.
- Drain the green beans and asparagus from the ice bath. Pat green beans and asparagus with paper towel so they are mostly dry.
- Add green beans, asparagus, red onion, parsley and walnuts to potatoes. Toss with the remaining vinaigrette and serve.
Nutrition Facts : ServingSize 1, Calories 286 calories, Sugar 5 g, Sodium 10 mg, Fat 19 g, SaturatedFat 2 g, Carbohydrate 26 g, Fiber 7 g, Protein 7 g
RED POTATO AND GREEN BEAN SALAD WITH DIJON VINAIGRETTE
Categories Salad Potato Side Fourth of July Picnic Green Bean Fortified Wine Summer Shallot Bon Appétit Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Cook beans in large saucepan of boiling salted water until crisp-tender, 4 minutes. Drain. Transfer to bowl of ice water. Drain; pat dry with paper towels.
- Cook potatoes in large pot of boiling salted water until just tender, about 12 minutes. Drain; transfer to large bowl. Sprinkle vermouth over hot potatoes; toss gently and let stand 5 minutes. Whisk vinegar, shallot, and mustard in small bowl. Gradually whisk in oil. Pour over potatoes and toss to coat. Cool completely. Mix in green beans and parsley. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.) Serve cold or at room temperature.
OLD-FASHIONED GREEN BEANS AND POTATOES RECIPE
This tasty green bean and potato salad can be served up warm or cold, making it the perfect side dish for your next barbecue or summer meal!
Provided by Miriam Hahn,Mashed Staff
Categories sides
Time 18m
Number Of Ingredients 11
Steps:
- Quarter the potatoes if you are using the ones that are about 2 inches. If you are using larger potatoes, chop them into cubes.
- Put the cut potatoes in a medium pot and cover with water. Bring to a boil and cook for about 5 to 7 minutes until the potatoes are cooked but still firm.
- Meanwhile, trim off the ends of the green beans and chop them into 2-inch pieces. Add them to a steamer basket and place it over a pot of boiling water. Steam them for about 8 minutes.
- While the potatoes and beans are cooking, make the dressing: mix together the olive oil, vinegar, garlic, mustard, lemon zest, salt, pepper, and oregano.
- Add the cooked potatoes and green beans to a bowl and add the sliced onions.
- Top with the dressing and stir. Taste for seasonings adjust as necessary.
- Garnish with extra oregano. Eat right away or chill and serve as a cold salad.
Nutrition Facts : Calories 172 calories, Carbohydrate 26 g carbohydrates, Cholesterol 0 mg cholesterol, Fat 7 g fat, Fiber 4 g fiber, Protein 4 g protein, SaturatedFat 1 g saturated fat, ServingSize 0 g, Sodium 408 mg, Sugar 3 g, TransFat 0 g
RED POTATOES & GREEN BEAN SALAD WITH DIJON VINAIGRETTE
Very good side dish! Can be made 1 day ahead! Given to me by my friend across the street, she got this from a Bon Appetit magazine. She is a wonderful cook!
Provided by Beaner in Washington
Categories Beans
Time 36m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Cook beans in large saucepan of boiling salted water until crisp tender, 4 minutes.
- Drain.
- Transfer to bowl of ice water.
- Drain; pat dry with paper towels.
- Cook potatoes in large pot of boiling salted water until just tender, about 12 minutes.
- Drain; transfer to large bowl.
- Sprinkle vermouth over hot potatoes; toss gently and let stand 5 minutes.
- Whisk, vinegar, shallot, and mustard in small bowl.
- Gradually whisk in oil.
- Pour over potatoes and toss to coat.
- Cool completely.
- Mix in green beans and parsley.
- Season to taste with salt& pepper.
- Can be made 1 day ahead.
- Cover& refrigerate.
- Serve cold or at room temperature.
Nutrition Facts : Calories 407.4, Fat 24.4, SaturatedFat 3.4, Sodium 46.1, Carbohydrate 43.2, Fiber 6.1, Sugar 3.1, Protein 5.5
GREEN BEANS WITH NEW POTATOES
This easy green bean with potatoes recipe from Paula Deen is a classic side dish perfect for entertaining. Ingredients include fresh green beans, onion, bacon grease and salt pork. Prep time is about 10 minutes and cooking time is 10 minutes on the stovetop.
Provided by Paula Deen
Time 10m
Yield 10
Number Of Ingredients 9
Steps:
- Remove the ends from the beans. Snap the beans in two, place into a colander, wash, and set aside to drain.
- Meanwhile, in a large cast-iron Dutch oven, lightly brown the salt pork in the bacon grease over medium heat, turning often, for approximately 10 minutes. Toss the green beans into the pot, stirring them with a wooden spoon to coat well with the pork fat. Add the stock and House Seasoning. Cook over medium-low heat, covered tightly, for approximately 30 minutes, or until the beans are half done.
- While the beans are cooking, peel a center strip from each new potato with a potato peeler. At the end of 30 minutes, add the potatoes and onion to the beans; add 1/4 cup more broth if needed. Cook, covered tightly, until the potatoes are tender, approximately 25 to 30 minutes, periodically checking the pot to make sure a small amount of liquid remains. When the potatoes are tender, tilt the lid slightly, off to the side of the pot, and continue to cook until the green beans are wilted, approximately 15 minutes. While cooking, add butter and season with pepper.
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