Green Beans With Red Potatoes Food

COUNTRY STYLE GREEN BEANS WITH RED POTATOES

Steps:

• Place the turkey tails and onion into a 4 quart Dutch oven and fill half way full with water. Season with salt, pepper and garlic powder. Bring to a boil, then cover and simmer over low heat until meat falls off the bones, about 2 hours. Remove the bones and skin; return the meat to the pot. Discard bones and skin.
• Add the green beans to the Dutch oven and simmer for 20 minutes, then add the potatoes. Simmer for 10 to 15 minutes more, or until they can be easily pierced with a fork.

ROASTED GREEN BEANS AND BABY RED POTATOES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a rimmed baking sheet with cooking spray.
• Cut potatoes in half if they are golf-ball-sized or larger. Lay potatoes and green beans in a single layer on the prepared baking sheet and spray with cooking spray. Sprinkle salt, garlic powder, pepper, and parsley on top.
• Bake in the preheated oven until potatoes are tender, 25 to 30 minutes.

COUNTRY STYLE GREEN BEANS WITH RED POTATOES

Steps:

• Place the ham hock('s) and onion into a 4 quart Dutch oven and fill half way full with water.
• Season water with salt, pepper and garlic powder and bring to a boil, then cover and simmer over low heat until meat falls off the bones, about 2 hours. Remove the bones and skin; return the meat to the pot.
• Discard bones and skin.
• Add the green beans to the Dutch oven and simmer for 20 minutes, then add the potatoes. Simmer for 10 to 15 minutes more, or until they can be easily pierced with a fork.

RED POTATO AND GREEN BEAN SAUTE

Steps:

• Bring a large pot of salted water to a boil.
• Add potatoes; cook about 15 minutes, or until almost tender.
• Add beans; cook about 3 minutes, or until tender; drain well.
• In large skillet, heat oil over medium heat.
• Add garlic; cook, stirring, for 30 seconds.
• Add potatoes, beans, and salt and pepper to taste.
• Cook about 2 minutes, or until heated through, tossing to coat.
• Add basil and toss once more before serving.

ROSETTA'S GREEN BEAN AND POTATO SALAD

Steps:

• Put the potatoes in a large pot; add water to cover by 2 inches. Cover the pot and bring to boil over medium-high heat. Cook until the potatoes are cooked through, about 30 minutes. Drain and let cool slightly.
• Meanwhile, bring another large saucepan of water to a boil; salt generously. Blanch the green beans until crisp-tender, 2 to 3 minutes. Drain and then shock in an ice water bath to stop cooking.
• When cool enough to handle, cut the potatoes into 1 1/2-inch chunks and place in a large serving bowl. Add the green beans, red onions and tomatoes and toss together. In a small bowl, whisk together the vinegar, olive oil and dried basil. Pour about three-quarters of the dressing over the salad and toss to combine. (The potatoes should break up a bit and coat the salad.) Add salt and pepper to taste. Serve at room temperature, garnished with torn basil.

BOILED POTATOES AND GREEN BEANS

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.

GREEN BEAN, RED ONION, AND ROAST POTATO SALAD WITH ROSEMARY VINAIGRETTE

Steps:

• Halve the potatoes, unpeeled, and cut them into 1-inch wedges. In a large roasting pan heat 1/3 cup of the oil in the middle of a preheated 425°F. oven for 5 minutes, add the potatoes, tossing them to coat them with the oil, and roast them, stirring them every 10 minutes, for 30 minutes, or until they are tender. Let the potatoes cool in the pan. In a blender purée the garlic, the vinegar, the rosemary leaves, and salt to taste, with the motor running add the remaining 1/3 cup oil in a stream, and blend the dressing until it is emulsified. In a small bowl of ice and cold water let the onion soak for 5 minutes, drain it well, and pat it dry. In a kettle of boiling salted water boil the green beans for 5 minutes, or until they are crisp-tender, and drain them in a colander. Refresh the beans under cold water and pat them dry. In a very large bowl combine the potatoes, the onion, the green beans, and the olives, add the dressing, and toss the salad gently. Serve the salad, garnished with the rosemary sprigs, at room temperature.

RED POTATOES WITH BEANS

Steps:

• Place the beans and water in a 2-qt. microwave-safe dish. Cover and microwave on high until tender, 6-8 minutes., Meanwhile, place the potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook until tender, 10-15 minutes. Drain beans and potatoes; place in a bowl. Add onion and dressing; toss to coat.

GREEN BEANS AND RED POTATOES VINAIGRETTE

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.

GARDEN GREEN BEANS & POTATOES

Steps:

• In a 6-qt. slow cooker, combine the first 7 ingredients. Cook, covered, on low until beans are tender, 6-8 hours. Stir in butter and lemon juice. Remove with a slotted spoon.