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
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
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
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.
PROVENCAL COD, POTATOES AND STRING BEANS
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Put a rimmed baking sheet in the upper third of the oven and preheat to 475 degrees F. Combine the potatoes, 2 tablespoons olive oil and 1/2 teaspoon herbes de Provence in a large bowl; season generously with salt and pepper. In a separate bowl, combine the beans, 1 tablespoon olive oil and the remaining 1/2 teaspoon herbes de Provence; season generously with salt and pepper.
- Remove the hot baking sheet from the oven; add the potatoes in a single layer on one side of the pan and the beans on the other side. Roast until the potatoes are browned and the beans are tender, about 20 minutes.
- Meanwhile, combine the tomatoes, olives, remaining 2 tablespoons olive oil, the lemon juice, 1/2 teaspoon salt and a pinch of pepper in a small bowl; set aside. Season the cod all over with salt.
- Remove the baking sheet from the oven. Separately stir the potatoes and beans with a spatula and push to the sides of the pan, leaving a space in the middle. Place the cod in the middle of the pan and top with half of the tomato mixture. Roast until the cod is opaque, 10 to 12 minutes. Sprinkle the potatoes with parsley. Serve with the remaining tomato mixture.
POTATOES AND STRING / GREEN BEANS
Make and share this Potatoes and String / Green Beans recipe from Food.com.
Provided by Barb in WNY
Categories Potato
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Put potatoes in a pot with cold water, salt and 1 garlic clove, and bring to a boil.
- Reduce heat and cook until potatoes are very tender.
- Drain, discard garlic.
- Cook beans until very tender, 8 to 10 minutes.
- Drain, dump in a bowl of ice water to cool, drain well.
- Dry on paper towels.
- Cut potatoes into chunks while still warm.
- Cut 2 garlic cloves into the thinnest possible slices.
- Combine the potatoes with garlic, bean, oil, vinegar, eggs and pepper.
- Toss well, check salt and pepper, cover and chill at least 2 hours before serving.
Nutrition Facts : Calories 126.1, Fat 2.7, SaturatedFat 0.8, Cholesterol 105.8, Sodium 115.7, Carbohydrate 20, Fiber 2.4, Sugar 1.4, Protein 5.7
OLD SOUTH GREEN BEANS AND POTATOES
An old southern recipe from Mississippi for green beans and potatoes. You can delete the bacon or ham hock and they still taste good. Green beans adds a special taste to potatoes and I love it.
Provided by STARTERWIFE
Categories Potato
Time 1h10m
Yield 6 CUPS, 4 serving(s)
Number Of Ingredients 4
Steps:
- In pot cover green beans with water and boil till tender with potatoes and bacon (or ham hock); drain.
- Add your favorite seasoning (I like butter, salt, and pepper).
- Remember ham hocks take a little longer than green beans, so if you use a ham hock, boil it first till tender then add the rest and cook. I personally never use ham hock due to fat content--I usually just use the bacon strips. I only listed it here as it was in the old south recipe.
Nutrition Facts : Calories 211.6, Fat 2.4, SaturatedFat 0.8, Cholesterol 2.7, Sodium 56.5, Carbohydrate 43.7, Fiber 9.6, Sugar 8.6, Protein 7.8
SOUTHERN GREEN BEANS AND POTATOES
Make and share this Southern Green Beans and Potatoes recipe from Food.com.
Provided by southern chef in lo
Categories One Dish Meal
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Fry the bacon or the ham hock until the fat starts to render out.
- Add canned green beans, including the water in the can.
- Salt and pepper to taste.
- Add the potatoes and just enough water to cover; cook for about 25 minutes.
- For fresh green beans:.
- Sauté the pork after you have washed and cut the green beans in half; add to pot. Cover with water. Add salt and pepper and cook until tender on low heat.
- Add in potatoes and cook a little longer until the potatoes are done.
MAPLE-MUSTARD GLAZED POTATOES AND STRING/GREEN BEANS
Make and share this Maple-Mustard Glazed Potatoes and String/Green Beans recipe from Food.com.
Provided by ceilmary
Categories Potato
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees.
- Place vegetables in a 9 x 13" casserole dish. In mixing bowl, stir together all the other ingredients until the mustard is dissolved. Pour over the vegetables and mix well until everything is coated. Cover with foil and place in oven. Bake for 25 minutes. Remove from oven and toss everything; use a spoon to drip sauce over the veggies. Turn oven down to 350 degrees and cook for 25 minutes uncovered. Remove from oven, toss again, and cook for 25 more minutes uncovered.
Nutrition Facts : Calories 237.7, Fat 5, SaturatedFat 0.7, Sodium 597.1, Carbohydrate 45.4, Fiber 4.6, Sugar 11, Protein 5
HAM, POTATOES, AND GREEN BEANS
A farm-food classic, but low in fat and perfectly suited to today's lighter diets. Not a soup, not a stew, but a one-pot meal that stays good on those busy days when everyone has to eat on a different schedule.
Provided by 3KillerBs
Categories One Dish Meal
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Cube the potatoes, peeling first if desired.
- String the beans and break into 2 inch pieces.
- Coarsely chop the onion.
- Place ham, potatoes, beans, black pepper, and onions into a wide, shallow pot or dutch oven.
- Add enough water to come within a couple inches of the top of the food.
- Bring the pot to a boil then simmer gently for 15 minutes or until potatoes are tender.
- This can be drippy so I suggest serving it in bowls or soup plates.
- Cornbread makes a good accompaniment if you want to sop up the juices.
Nutrition Facts : Calories 335.6, Fat 4.4, SaturatedFat 1.4, Cholesterol 36.4, Sodium 1612.8, Carbohydrate 53.8, Fiber 8.4, Sugar 3.6, Protein 21.9
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- Peel the potatoes and cut them into medium-sized cubes. Place the cubes into a mixing bowl and add the olive oil, taco seasoning, oregano, salt, and pepper. Mix everything well.
- Transfer the potatoes to a large baking sheet and spread them out evenly so they don't touch. Bake at 400 degrees Fahrenheit for 15 minutes.
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- Remove the potatoes from the oven and add the green beans. Mix everything gently. Now return the baking sheet to the oven and bake for another 20-30 minutes, or until the beans and potatoes are cooked through. Serve.
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