Steamed Red Potatoes Green Beans Recipes

GREEN BEANS AND POTATOES

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.

BOILED POTATOES AND GREEN BEANS

Steps:

• Place baby red potatoes in a large saucepan; add enough water to cover by 1 inch. Bring to a boil; add coarse salt, and cook until potatoes are tender, 15 to 20 minutes. Remove with a slotted spoon; slice in half.
• Add green beans to boiling water; cover, and cook until crisp-tender, 4 to 6 minutes. Drain; transfer vegetables to a medium bowl. Add butter; season with salt and ground pepper. Toss.

ROASTED POTATOES WITH GREEN BEANS AND MUSHROOMS

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Grease a shallow baking dish.
• Mix soup mix and 1/4 cup olive oil together in a large zip-top bag. Add potatoes and coat well. Transfer to the prepared baking dish.
• Roast in the preheated oven, uncovered, for 30 minutes. Mix in green beans and portobello mushrooms. Sprinkle in carrots and drizzle with remaining 1 tablespoon olive oil. Continue to roast until beans and potatoes are tender, about 10 minutes more.

BABY POTATOES AND GREEN BEANS (MEATLESS)

Steps:

• Cook the unpeeled potatoes and green beans separately in salted water 'til slightly fork-tender. I use the microwave. Or you can steam them. The green beans cook faster than the potatoes will.
• Drain well and let set in the cooking pan with a lid on for about 4 minutes.
• Pour the potatoes and beans into a large bowl.
• To the potatoes, add the butter and sea salt and gently toss together.
• Pile into a serving bowl and serve.
• OPTION: Sprinkle with grated Parmasan cheese or crispy, crumbled bacon.

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.

MASHED POTATOES AND STEAMED GREEN BEANS

Steps:

• You can boil the potatoes and steam the beans at the same time. Start with the potatoes: put them in a large pot and cover with cold water. Add 1 tablespoon salt and bring to a boil. Reduce the heat and simmer, uncovered, until the potatoes are tender when you stick a fork in them, about 30 minutes. At the same time, combine the cream and butter in a small saucepan and warm over low heat until the butter is melted. Remove from the heat and cover to keep warm.
• While the potatoes are cooking, start on the beans. Break the beans in half and put them in a colander large enough to fit over the pot the potatoes are cooking in; set aside. Now heat a large saucepan over medium heat. Drizzle 2 tablespoons of olive oil, add the bacon and cook until the fat is rendered, about 5 minutes. Add the onion and cook, stirring, until softened, about 3 minutes. Add the tomatoes to the pan, crushing them in your hand as you do so, to break them up. Stir in the sugar. Bring to a boil, reduce the heat and simmer, uncovered, until thickened, 7 to 8 minutes. Remove from the heat.
• When the potatoes have cooked about 20 minutes, put the colander over the pot and cover the whole thing with aluminum foil. Continue cooking until the beans are crisp-tender, 5 to 7 minutes. Remove the colander from pot and dump the beans into the pan with the tomato sauce; fold in the beans and season with salt and pepper.
• Now drain the potatoes in the same colander and dump them back into the pot. While the potatoes are still hot, pour in the warm cream and butter and mash the potatoes with a potato masher. Season with salt and pepper.