Potatoes In Green Beans Food

SLOW COOKER GREEN BEANS AND POTATOES

Steps:

• Layer green beans and potatoes in the bottom of a slow cooker. Add just enough water to barely cover. Top with salt pork.
• Cover and cook on Low until tender, 6 to 8 hours.

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 BEANS AND POTATOES

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.

SKILLET POTATOES AND GREEN BEANS

Steps:

• Slice the potatoes into quarters lengthwise, then cut across into 1/4 inch slices. Place the sliced potatoes in a pot and cover with water. Bring the pot to a boil over high heat, then let simmer until the potatoes are tender (about 5 minutes). Check the potatoes with a fork often, making sure not to over boil them. They should be easily pierced with a fork, but not so soft that they fall apart. Drain the potatoes in a colander.
• While the potatoes are boiling, snap the stems off of the green beans, then break them into 1-2 inch sections. Rinse with cool water to remove any dirt or debris.
• Mince the garlic and add it to a large skillet along with the olive oil. Sauté the garlic over medium heat for about one minute, then add the drained potatoes. Continue to sauté the potatoes, stirring only once every 3-5 minutes, until about half of them are golden brown (5-10 minutes).
• Add the green beans to the skillet and continue to sauté until they are slightly softened and have some browned spots (about another 5 minutes). Season the skillet with salt, oregano, and some freshly cracked pepper. Sauté for one minute more, then serve.

SOUTHERN GREEN BEANS AND POTATOES

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!

ROASTED GREEN BEANS AND POTATOES

Steps:

• Peel the potatoes and cut them into cubes. Place them in a medium mixing bowl. Add the olive oil, salt, pepper, paprika, and Italian herbs to the potatoes and stir until all of the potatoes are coated with the mixture.
• Empty the potatoes from the bowl onto a baking sheet, spreading them out evenly for better cooking. Place them in the oven and bake for 15 minutes at 400°F.
• While the potatoes are cooking, take the mixing bowl (no need to wash it after the potatoes) and add the green beans. Add the olive oil, garlic, and salt, then stir them in until the beans are evenly coated.
• Take the potatoes out of the oven and add the green beans on top of them. Spread the beans out as well, again for even cooking. Bake the pan of potatoes and green beans for another 25 minutes. Then, they are ready to serve.

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.

GREEN BEANS AND POTATOES

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.

POTATOES IN GREEN BEANS

Steps:

• In a frypan, heat oil, cook onions and potatoes over medium high heat until golden.
• Add beans.
• Combine vinegar, sugar, mustard and 2 tablespoons water.
• Pour over bean mixture.
• Cook until moisture is almost gone, stirring occasionally.
• Season with salt and pepper.
• Garnish with parsley.

MALAYSIAN POTATOES AND GREEN BEANS

Steps:

• Wash the potatoes under cold running water. Peel and cut into 2-inch chunks.
• In a carbon-steel wok, heat the oil over medium heat until just smoking. Add the shallots, onion, garlic, and ginger, and stir-fry for 5 minutes, or until the onion is wilted. Add the curry and cook for 30 seconds, until aromatic. Add the coconut milk, broth, potatoes, salt, and pepper. Bring to a simmer and cook over low heat until the potatoes are tender, about 15 to 20 minutes. Add the green beans and cook for another 10 minutes, or until the beans are just done.

HAM, POTATOES AND GREEN BEANS ON THE STOVE

Steps:

• In a large skillet or stock pot saute, on medium high heat, the ham until lightly browned on both sides.
• Add the garlic and onion and saute until onion is translucent (about 3-5 mins)
• Add the rest of the ingredients and cook until potatoes are tender (about 15 mins)

OLD-FASHIONED GREEN BEANS AND POTATOES RECIPE

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.

BAKED SAUSAGE GREEN BEAN POTATO CASSEROLE

Steps:

• Preheat the oven to 400°F.Start by peeling the potatoes. Cut the potatoes in half then into cubes, quarters, or similar chunks. Place the potatoes in a bowl filled with water until you finish cutting the remaining potatoes.Slice the sausage and set it aside.Place the potatoes in a the baking dish. Add the olive oil, garlic powder, paprika, salt and pepper. Mix well to combine. Then add in the sausage. Mix well to combine.
• Place the dish on the center rack and bake the potatoes and sausage for 20 minutes at 400°F, stirring halfway through.Next add in the green beans. Mix well to combine. Return the dish in the oven and continue baking for an additional 25 to 30 minutes. Stirring halfway through so that all of the ingredients are fully cooked.Remove from oven and garnish with fresh herbs, if desired.