Red Potato And Green Bean Sauté Food

RED POTATO AND GREEN BEAN SAUTE

Steps:

• 1. Bring a large pot of salted water to boil. Add the potatoes; boil for an additional 10 minutes. DO NOT DRAIN.
• 2. Add green beans to potatoes in water and cook 5 minutes more or until tender crisp. Drain well.
• 3. In a skillet, heat olive oil over medium high heat. Add the garlic; cook and stir fry for 30 seconds. Add the potatoes and beans; salt & pepper to taste. Stir well. Add crushed parsley; stir well. Cook an additional 2 minutes or until heated through. Serve.

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.

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.

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.

CHILLED GREEN BEAN AND RED POTATO SALAD

Steps:

• Cook green beans in boiling, salted water until crisp-tender, approximately 5 minutes.
• Drain and cool with cold water.
• Cook potatoes until fork tender.
• Cool and place in bowl with beans and peppers.
• Whisk together remaining ingredients and pour over vegetables.
• Toss gently and refrigerate for 1 hour.

STEAMED RED POTATOES & GREEN BEANS

Steps:

• Wash veggies.
• Half, then quarter potatoes and snap ends off beans.
• Combine potatoes 1tsp garlic, 1tsp rosemary and 1/2 tbsp olive oil in bowl. Toss to coat, mixing well.
• Combine green beans and remainder of ingredients in a separate bowl. Toss to coat, mixing well.
• Steam potatoes in electric steamer for 30 minutes.
• When potatoes have 10 minutes left, add green beans, carefully mixing (so as not to break the potatoes).
• Pierce a potato with a fork to test for doneness.

SPICY GREEN BEAN SAUTE

Steps:

• In a bowl, combine the cornstarch, broth, teriyaki sauce and cayenne pepper until smooth; set aside.
• In a large nonstick skillet or wok, saute the green beans, onion, red pepper, garlic and ginger in oil until crisp-tender.
• Stir cornstarch mixture and add to the pan.
• Bring to a boil; cook and stir for 2 minutes until thickened.

RED POTATO AND GREEN BEAN SALAD WITH DIJON VINAIGRETTE

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.

HERBED RED POTATOES AND BABY GREEN BEANS

Steps:

• Place the scrubbed and quartered potatoes in a saucepan along with the garlic cloves; cover with cold water.
• Bring to a boil over medium-high heat.
• When the potatoes come to a boil, reduce the heat and simmer until tender, about 15 minutes; drain immediately.
• Place the frozen beans in a 2-quart microwave safe dish, cover and microwave for 2 to 3 minutes.
• Stir the beans and microwave an addiitonal 1 to 2 minutes or until crisp tender.
• Return potatoes and garlic to saucepan, drizzle with olive oil and chicken broth.
• Toss to coat evenly, season with salt and pepper, add beans and basil; toss again.
• Serve immediately.