Indulge in the vibrant flavors of spring with our collection of delectable green beans and new potato recipes. From classic to contemporary, these dishes offer a symphony of textures and tastes that will tantalize your palate. Discover a delightful medley of fresh green beans and tender new potatoes sautéed in a fragrant combination of herbs and spices. Embark on a culinary adventure with our creamy and comforting green bean casserole, a classic dish elevated with a touch of modernity. Experience the rustic charm of green beans and new potatoes roasted to perfection, showcasing their natural sweetness. Delight in the simplicity of steamed green beans, a healthy and vibrant side dish that complements any main course. Embrace the bold flavors of green beans and new potatoes tossed in a tangy vinaigrette, a refreshing and flavorful salad perfect for any occasion. Our curated selection of recipes caters to diverse tastes and preferences, ensuring that every bite is a celebration of these spring vegetables.
Let's cook with our recipes!
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-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.
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 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
"BEST EVER" GREEN BEANS AND NEW POTATOES
This simple, delicious recipe dates back generations in my family...we always get half-runner beans for this recipe and we can find them at our local produce store around Memorial Day (they are shipped in but first taste of the season is still OH SO GOOD!!! You can tweak the recipe according to your tastes by making it sweeter...
Provided by Mary Kay Nugent
Categories Vegetables
Time 2h10m
Number Of Ingredients 7
Steps:
- 1. Half runners have the very distinct feature of a string that runs down both sides of the bean...i find it easiest to snap off one end of the bean and pull the string down then snap the other end and remove the string on the other side....This will help you remove most of the strings but you will never get them all so don't get frustrated...small price to pay for the end result! So, step one is to snap off the ends and remove the string and break the beans into halves, or thirds...then put them in your kitchen sink and run water over them to wash them off
- 2. Dice up your onion and remove the skin off of a 1-2 lb chunk of jowl bacon...salt pork can also be used but I prefer the jowl bacon...slice the jowl in about 1/4 in. slices...put your bacon grease or lard in a large stock pot on med. hi heat, add your jowl bacon and let it get kinda brown on the edges and fry up a little bit...add diced onion at this point as well...Saute onion for about 5 min.
- 3. Put all of your beans into the stock pot, add water just up to the top of the beans (do not cover completely), add salt & pepper (I use about an 1/8 of a cup each of the salt and pepper for optimum flavor but you can adjust according to your dietary allowances and taste. Cover and bring to a hard boil then turn heat down and just cook with a steady light boil on about medium for approximately an hour.
- 4. While the beans are cooking boil your potatoes. Tiny potatoes are rare at the grocery store though the earliest new potatoes at the farmers market can be just this small. I would pick out the smallest red-skinned potatoes available, of similar size so they cook evenly. Cook them whole,(you can peel them if you want, but it can be tedious with potatoes of a very small size) then cut into halves or quarters when tossing with the butter. In a large sauce pan boil till fork tender....drain and add the stick of butter to the potatoes...when melted and your beans are done dump the potatoes (with butter) over into the bean pot and stir...Adjust seasonings and Enjoy!!
THE BEST GREEN BEANS EVER
Ree Drummond's Best Green Beans Ever recipe, from The Pioneer Woman on Food Network, starts with bacon grease and gains even more flavor from chicken stock.
Provided by Ree Drummond : Food Network
Categories side-dish
Time 40m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Snap the stem ends of the green beans, or cut them off in a big bunch with a knife if you'd prefer.
- Melt the bacon grease in a skillet over medium-low heat. Add the garlic and onions and cook for a minute. Then add the green beans and cook until the beans turn bright green, about a minute. Add the chicken broth, chopped red pepper, salt and pepper to taste. Turn the heat to low and cover the skillet with a lid, leaving the lid cracked to allow steam to escape. Cook until the liquid evaporates and the beans are fairly soft, yet still a bit crisp, 20 to 30 minutes. You can add more chicken broth during the cooking process, but don't be afraid to let it all cook away so the onions and peppers can start to caramelize.
Tips:
- Choose the freshest vegetables possible. Look for green beans that are bright green and crisp, and new potatoes that are firm and smooth.
- Trim the green beans before cooking. Remove the ends of the beans, and any strings that may be attached.
- Boil the green beans and new potatoes together until they are tender. This will take about 10-12 minutes.
- Drain the vegetables and transfer them to a serving dish. Add the butter, salt, and pepper, and toss to coat.
- Serve the green beans and new potatoes immediately. They can be enjoyed on their own or as a side dish with grilled meats or fish.
Conclusion:
This recipe for green beans and new potatoes is a simple but delicious way to enjoy these fresh vegetables. The beans and potatoes are boiled together until they are tender, then tossed with butter, salt, and pepper. The result is a dish that is both healthy and flavorful. So next time you're looking for a quick and easy side dish, give this recipe a try. You won't be disappointed!
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