GREEN BEANS AND NEW POTATOES
This tasty side dish frees up your stove or oven. The vegetables come out tender, and the onion soup mix and onion add lots of flavor to the broth.-Ann Yarber, Goldsby, Oklahoma
Provided by Taste of Home
Categories Side Dishes
Time 6h15m
Yield 10 servings.
Number Of Ingredients 11
Steps:
- In a 5-qt. slow cooker, layer the green beans, potatoes, mushrooms and onion. In a small bowl, combine the remaining ingredients; pour over vegetables. Cover and cook on low for 6-8 hours or until vegetables are tender. Serve with a slotted spoon.
Nutrition Facts : Calories 58 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 192mg sodium, Carbohydrate 12g carbohydrate (2g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
NEW POTATOES WITH GREEN BEANS, COUNTRY-STYLE
Make and share this New Potatoes with Green Beans, Country-Style recipe from Food.com.
Provided by PalatablePastime
Categories Chicken
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- In large pot, heat margarine with ham pieces and onion; cook until onion is tender and ham is nicely browned.
- Add green beans, potatoes, salt, pepper, chicken broth, thyme, parsley, and marjoram, stirring mixture thoroughly.
- Bring mixture to a boil over medium-high heat, then reduce heat to low, cover, and simmer, for 20 minutes, or until potatoes are tender, stirring occasionally.
- Note: If you prefer to use smoked ham in this recipe, adjust your seasoning for salt to taste.
Nutrition Facts : Calories 306.3, Fat 10.6, SaturatedFat 3.3, Cholesterol 21.2, Sodium 869.5, Carbohydrate 40.7, Fiber 7.4, Sugar 6.4, Protein 14.1
GREEN BEANS AND POTATOES
I came across this recipe on thatsmyhome.com. It is really simple. Perfect side dish for any meal.
Provided by SouthernBell2627
Categories Potato
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Wash beans thoroughly. Snap off ends and remove strings.
- Break into 2 inch pieces.
- Peel potatoes and cut in half.
- In a large pot fry bacon, just until it starts to brown.
- Add the beans and potatoes.
- Cover with water. Bring to a boil.
- Reduce heat and simmer on medium for about 1 hour.
- Salt and pepper to taste.
- ****I also threw some onions in the pot as well. The onions added a little more flavor.
GREEN BEANS AND POTATOES
A good side dish when your guests are vegetarians and meat lovers. (As in my house.)
Provided by Krista B.
Categories Side Dish Vegetables Green Beans
Time 35m
Yield 6
Number Of Ingredients 8
Steps:
- In a large skillet over medium-high heat combine potatoes, green beans, thyme, pepper, Worcestershire sauce and 3/4 cup of broth. Bring to a boil; reduce heat to medium-low, cover and simmer 15 to 20 minutes or until vegetables are tender.
- In a small bowl blend remaining broth and cornstarch. Stir in parsley; add to potato mixture. Cook, stirring, until bubbly and thickened.
Nutrition Facts : Calories 82.7 calories, Carbohydrate 18.3 g, Fat 0.2 g, Fiber 2.6 g, Protein 2.1 g, Sodium 99.3 mg, Sugar 2.2 g
GREEN BEANS WITH HAM HOCK AND NEW POTATOES
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 1h33m
Yield 6 to 8 servings
Number Of Ingredients 5
Steps:
- In a large pot, fill with enough water to just cover ham hocks and bring to a boil. Cover and simmer 45 minutes. Add beans and sugar and continue cooking another 25 minutes. Add potatoes and salt and cook until potatoes are tender, about 20 minutes more. Remove hocks from pot and remove meat from the bone. Add meat back to the pot, add salt and pepper, to taste, and serve.
SOUTHERN-STYLE GREEN BEANS WITH BACON AND NEW POTATOES
Steps:
- In a large saucepan or medium Dutch oven, cook bacon over medium heat until it has rendered most of its fat and has begun to brown, about 5 minutes. Add the onion and saute until translucent, about 5 minutes. Add the green beans and potatoes and enough water to just cover them. Bring to a boil, then reduce the heat to low. Season with salt and pepper, to taste, then cover the pan and simmer until the beans are very tender, about 1 hour, stirring occasionally and adding more water if necessary to keep the beans covered. As the beans get close to being done they will become quite fragile, so take care when stirring.
BOILED POTATOES AND GREEN BEANS
This simple side dish is just what you need when serving a rich main course.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 35m
Number Of Ingredients 5
Steps:
- Place baby red potatoes in a large saucepan; add enough water to cover by 1 inch. Bring to a boil; add coarse salt, and cook until potatoes are tender, 15 to 20 minutes. Remove with a slotted spoon; slice in half.
- Add green beans to boiling water; cover, and cook until crisp-tender, 4 to 6 minutes. Drain; transfer vegetables to a medium bowl. Add butter; season with salt and ground pepper. Toss.
Nutrition Facts : Calories 130 g, Fat 3 g, Fiber 3 g, Protein 3 g
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.
FRESH GREEN BEANS WITH NEW POTATOES
I do not use pork to season anything. Being brought up in the south it is hard not to get pork fat in everything so I have learned how to get a better flavor without using unhealthy swine. This recipe includes my house seasoning recipe, which can be found under Ronda's House Seasoning. You will not acheive the correct taste and flavor without it.
Provided by Poohrona
Categories Potato
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Remove ends of beans and wash in a colander. set aside and let drain.
- In a large dutch oven, heat olive oil and add beans, turning to coat. Add 2 cups of Chicken broth and 2-3 tsp of Ronda's House Seasonings (to taste).
- Cook over medium-low heat, covered for about 30 minutes or until beans are about half done.
- Wash potatoes, leaving skins on, and cut in half (depending on size you can leave whole).
- Add potatoes and onion to beans.
- Add more broth if needed.
- Cover and allow to cook until potatoes are tender, about 20-35 minutes.
- Check often to make sure liquid levels are alright in case you need to add more broth.
- Beans should be slightly wilted when done.
- Take off lid and add pepper and butter in the last 15 minutes of cooking.
Nutrition Facts : Calories 315, Fat 10, SaturatedFat 4.3, Cholesterol 15.2, Sodium 254.3, Carbohydrate 50.3, Fiber 8.4, Sugar 4.9, Protein 8.3
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!
GREEN BEANS WITH NEW POTATOES
This is a Paula Deen recipe, but it is the way I learned to cook beans nearly 50 years ago. Usually I cut my potatoes in half instead of peeling the strip from them because its faster and easier. This makes such good beans that you'll be wiggling like a speckled pup.
Provided by Sandy in Oklahoma
Categories Pork
Time 1h40m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Remove the ends from the beans. Snap the beans in 2 pieces, 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 broth, salt, pepper and garlic powder. 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 the butter and season with more pepper if needed.
Nutrition Facts : Calories 467.5, Fat 24.5, SaturatedFat 10.5, Cholesterol 33.6, Sodium 1010.7, Carbohydrate 54.5, Fiber 10.4, Sugar 5.7, Protein 10.1
GREEN BEANS, NEW POTATOES WITH BACON
This is such great comfort food, and the whole family eats it! Haven't tried it, but might be good with some balsamic vinegar sprinkled on it. It's yummo with my horseradish sauce recipe served on the side too. Might be nice to add a few tablespoons of creole seasoning for a change. Think I might try adding in 6 T brown sugar and 6 T apple cider vinegar for a German switch. Perhaps use a couple cups of diced ham. Cornbread makes a nice accompaniment. Be sure to remove any strings from the beans. I don't recall where I got this recipe, but my mother made something similar.
Provided by charlie 5
Categories Potato
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Soak the green beans in cold salt water while sautéing the bacon. When the bacon is golden, add the onions and garlic and cook until transparent. Drain the beans and add them to the bacon and onions. Cover, lower the heat, and cook for 1 hour.
- While the beans are cooking, boil the potatoes in salted water until tender. Drain. Cut the potatoes into fourths. After the beans have cooked for 1 hour, add the potatoes, salt, and pepper.
GREEN BEANS AND POTATOES
This southern classic is always a hit! Fresh fro the garden or not, it's still delicious.
Provided by The Southern Lady Cooks
Categories Main Course Side Dish
Time 1h30m
Number Of Ingredients 9
Steps:
- Combine all ingredients in a large pot, bring to a boil, then turn to medium low and cook about 1 1/2 hours until potatoes are done and water has cooked down. You can also do this in the crockpot and let cook on low 6 to 7 hours or high 4 hours.
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.
GREEN BEANS AND POTATOES
Green beans and potatoes with bacon for a Spring or Summer side dish.
Provided by BeanRecipes.com
Categories Green Beans
Time 30m
Number Of Ingredients 8
Steps:
- In a large Dutch oven, turn the heat to medium, and add the diced bacon. Cook the bacon, stirring frequently, until it's starting to crisp up and is nearly cooked through, about 5-7 minutes.
- Using a slotted spoon, remove the bacon from the pan and set aside on a paper towel to drain.
- Add the diced onion to the pan, and cook, stirring occasionally until the onions are soft and starting to turn golden brown around the edges, about 5 more minutes.
- Next, add the garlic, saute for 30 seconds.
- Add the potatoes, stir, and then add the broth, seasoned salt and pepper.
- Stir everything together very well, and then place the lid on the pot, lower the heat to medium low. Let the potatoes cook for 5-7 minutes, until nearly cooked through.
- Remove the lid, stir the potatoes, and then add the green beans.
- Stir the green beans and potatoes together to coat everything evenly, and then place the lid on the pan. Cook the green beans until tender, about 5-7 minutes. Taste a green bean and poke a potato to ensure they're done.
- Stir the cooked bacon back into the pan, and serve hot.
Nutrition Facts : Calories 320 calories, Carbohydrate 60 grams carbohydrates, Cholesterol 11 milligrams cholesterol, Fat 5 grams fat, Fiber 9 grams fiber, Protein 12 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 842 milligrams sodium, Sugar 8 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
SLOW-ROASTED CHICKEN WITH GARLICKY GREEN BEANS AND SAGE
This may look like just plain chicken and green beans, but by dropping the oven temperature to 325 degrees and slow roasting for 1½ hours, these simple ingredients become so much more: The green beans, which are tossed with olive oil, sage and garlic, will no longer be snappy and bright green, but will slouch and sweeten. The chicken will be tender enough to pull apart with your fingers. (Its skin will be crisp but pale, so for browner skin, broil for a few minutes after roasting.) And the flavorful chicken drippings will mingle with the aromatics on the sheet pan, creating a spectacular, no-effort pan sauce.
Provided by Ali Slagle
Categories easy, poultry, main course
Time 1h30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat the oven to 325 degrees. Toss the green beans, garlic cloves and sage leaves with ¼ cup of the olive oil. Season with salt and pepper, and arrange in an even layer on a sheet pan. Rub the chicken with the remaining 2 tablespoons oil and 1 tablespoon salt. Arrange among the green beans and season with black pepper; scoot any green beans out from under the chicken. (It's okay if the green beans are clumped together.) Roast, tossing the green beans occasionally, until the chicken is cooked through, and the green beans are dark green and wrinkled, about 1 hour 30 minutes.
- Transfer the chicken to a platter. Stir the vinegar into the green beans and season with salt and pepper to taste. Transfer the green beans and garlic to the platter, scraping all the pan drippings and browned bits from the pan.
- Eat the chicken with the green beans, cloves of roasted garlic and a spoonful of the pan drippings. Optionally, if you'd like the chicken's skin to be more browned, return the chicken to the sheet pan and broil until golden.
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