Green Beans And Potatoes Classic Recipe 5 Delicious Variations

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GREEN BEANS AND POTATOES



Green Beans and Potatoes image

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

3 cups thinly sliced potatoes
2 cups frozen green beans
½ teaspoon dried thyme
¼ teaspoon ground black pepper
1 teaspoon vegetarian Worcestershire sauce
1 cup vegetable broth, divided
1 teaspoon cornstarch
¼ cup chopped fresh parsley

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

GREEN BEANS AND POTATOES - CLASSIC RECIPE & 5 DELICIOUS VARIATIONS



Green Beans And Potatoes - Classic Recipe & 5 Delicious Variations image

If you're looking for simple, delicious, no-fuss dish that can be served in many different ways then you've got to try this green beans and potato salad!

Provided by Italian Recipe Book

Categories     Salad     Side Dish

Time 30m

Number Of Ingredients 8

1 lb green beans (, approx 450 g)
4 small size red or gold potatoes (, approx 12-15 oz)
3 tbsp Extra virgin olive oil
1 tbsp White wine vinegar
Fresh parsley (, finely chopped)
1 garlic clove (, chopped (optional))
Salt to taste
Pepper to taste

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.

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