Best 9 Green Beans And New Potatoes Recipes

GREEN BEANS AND NEW POTATOES

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.

EMERIL'S 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.

SOUTHERN STYLE GREEN BEANS AND NEW POTATOES

Steps:

• 1. Wash, clean and snap green beans. Wash new potatoes and remove any bad spots; cut in half. NOTE: if potatoes are small enough it's not necessary to cut in half.
• 2. Place beans, potatoes, and onion in appropiate size pot, cover beans with chicken broth or water. Add salt to taste and place strips of bacon on top.
• 3. Cook over medium heat until beans and potatoes are tender. Stir in pimento if desired. Remove bacon strips before serving.

WARM NEW POTATOES, CHERRY TOMATOES AND GREEN BEANS WITH FRESH BASIL

Steps:

• Preheat oven to 400 degrees. Sprage rimmed baking sheet with non-stick spray. Toss potatoes and 2 tablespoons oil in large bowl. Scatter on prepared sheet; sprinkle with salt and pepper. Roast until tender, stirring occasionally, about 50 minutes. Maintain oven temperature. Meanwhile, cook green beans in large saucepan of boiling salted water until crisp-tender, about 3 minutes. Drain beans; pat dry. Place beans, tomatoes and garlic in large bowl. Add 2 tablesppons oil; sprinkle with salt and pepper and toss. Add to potatoes on sheet. Roast until tomatoes begin to break down, about 8 minutes. Sprinkle with basil; mix in 1 tablespoon oil, if desired. Mound warm vegetables in large shallow bowl

GREEN BEANS,HAM, AND NEW POTATOES

Steps:

• 1. Servings: 4-6 Servings Size
• 2. Cube potatoes, peeling if desired, snap beans into 2 inch pieces, chop onion coarsley, Place ham, potatoes, beans, black pepper,bay leaves, 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 Read more: http://www.food.com/recipe

SOUTHERN GREEN BEANS AND NEW POTATOES WITH HAM~ RECIPE - (4.6/5)

Steps:

• Place ham hocks or shanks in water enough to cover & let simmer a good 2 hours. Remove ham & set aside to cool. Reserve broth. When cool enough to handle, cut into chunks. In a large heavy stock pot, melt butter on medium high. Add onions and garlic and ham. Cook until onions and garlic are tender and meat has browned a bit. Turn down the heat to medium and add green beans, chicken broth and 3 cans full of the broth from the cooked ham hocks. Just cover the beans with the liquid. If you need a bit more water, add it. Cover and cook beans for about an hour. Add, sugar, salt and pepper and stir well. Add potatoes and cook covered for another 25 to 35 minutes, or until the potatoes are fork tender. Remove lid for the last 10 minutes of cook time. Check and re-season if necessary. Crock pot method: place all in the pot & cook on low all day! Before serving remove the ham & cut into pieces & stir back into the beans & potatoes!

"BEST EVER" GREEN BEANS AND NEW POTATOES

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!!

SKINNY CREAMY NEW POTATOES AND GREEN BEANS

Steps:

• Place potatoes and green beans in a 3 1/2- or 4-quart slow cooker. Combine soup, the water, mustard, and dill weed. Pour over vegetables; gently stir to combine.
• Cover; cook on low-heat setting for 6 to 7 hours. Gently stir before serving.

SPICY GREEN BEANS AND NEW POTATOES

Steps:

• In large Dutch oven, combine potatoes and water to cover.
• Bring to a boil over high heat; reduce heat, and simmer 10 minutes, or until tender.
• Drain and keep warm.
• In large skillet, melt butter over medium-high heat.
• Add onions and garlic, and cook, stirring frequently, 3 minutes.
• Add green beans, tossing to coat; cover, and cook 10 minutes, stirring occasionally, or until tender.
• Add potatoes and Creole seasoning, tossing to coat.
• Serve immediately.