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
STRING BEANS WITH WHITE POTATOES
I take alot of pictures when Im cooking, so I decided to share my dinner today. I hope you like it. I DID ; )
Provided by Areatha Daniels
Categories Other Main Dishes
Time 55m
Number Of Ingredients 7
Steps:
- 1. in a 2.5 quart pot add water, bacon, salt & pepper, onion
- 2. bring to a roaring boil 5 min. add beans
- 3. reduce heat to low simmer for 30 min. check beans for tenderness
- 4. when beans are tender, ADD POTATOES again, salt and pepper to taste
- 5. simmer till potatoed are tender ENJOY! . . . . . .with " Down Home Flap-Jacks " ( see my recipes )
STRING BEANS WITH GARLIC
Steps:
- Blanch the string beans in a large pot of boiling salted water for just 1 1/2 minutes. Drain immediately and immerse in a large bowl of ice water to stop the cooking. When they are cool, drain and set aside.
- Heat the butter and olive oil in a very large saute pan over medium heat and cook the garlic for 1 to 2 minutes, tossing occasionally, until lightly browned. Add the string beans, sprinkle with salt and pepper, and toss together. Reheat the string beans and serve.
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.
WHITE BEAN AND ROASTED POTATO SALAD WITH ROSEMARY
Freshly cooked white beans hold their shape better than canned ones, so unless you're really pinched for time, cook the beans yourself for this hearty, lively winter salad. Serve it as a side dish for roasted meats or chicken. If you omit the anchovies in the dressing (use capers instead), it would be an excellent meatless main course. If you have time, it's best to give the beans a proper soak (4 to 12 hours); if not, just tack 30 to 60 minutes onto the cooking time, adding more water as needed to keep them entirely covered.
Provided by Melissa Clark
Categories salads and dressings, appetizer, side dish
Time 2h30m
Yield 8 servings
Number Of Ingredients 17
Steps:
- Put the beans in a bowl or pot, cover with water by 2 inches and add 1 1/2 tablespoons salt. Let soak 4 to 12 hours. Drain before using.
- Put the soaked beans in a pot, cover with water by 2 inches and add 1/2 teaspoon salt, 1 bay leaf, the smashed garlic clove and 2 tablespoons oil. Bring to a boil, then simmer until tender, about 40 to 75 minutes, stirring occasionally. Season with more salt if needed.
- Meanwhile, prepare the potatoes: Heat oven to 425 degrees. On a rimmed baking sheet, toss potatoes with 2 tablespoons oil, the remaining 1/2 teaspoon salt and the pepper and arrange in a single layer. Top with remaining bay leaf. Roast for 15 minutes, flip potatoes, then roast until golden and very tender, another 15 to 25 minutes.
- While potatoes roast, make the dressing: In a blender, combine anchovies, garlic, vinegar and a large pinch of salt; blend until smooth, then blend in oil. Taste and add more salt or vinegar, or both, if needed. Transfer to a large bowl, stir in lemon zest, rosemary and chile flakes.
- In a separate large bowl, toss greens with remaining 2 tablespoons oil, the lemon juice and a large pinch of salt. Arrange on a large serving platter.
- Toss the warm potatoes and beans into the bowl with the dressing and mix well. Taste and add more salt if necessary, and vinegar. Arrange on top of greens and serve.
Nutrition Facts : @context http, Calories 359, UnsaturatedFat 20 grams, Carbohydrate 30 grams, Fat 24 grams, Fiber 6 grams, Protein 7 grams, SaturatedFat 3 grams, Sodium 474 milligrams, Sugar 2 grams
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.
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