Bens Potatoes 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.

CREAMED BEANS AND POTATOES

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Cook beans according to package directions. , Meanwhile, melt butter in a saucepan; stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 1 minute or until thickened. Drain potatoes and beans; place in a serving bowl. Add sauce and stir to coat.

EASY BEANS & POTATOES WITH BACON

Steps:

• In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove to paper towels with a slotted spoon; drain, reserving 1 tablespoon drippings. Cover and refrigerate bacon until serving., In a 5-qt. slow cooker, combine the remaining ingredients; stir in reserved drippings. Cover and cook on low for 6-8 hours or until potatoes are tender. Stir in bacon; heat through.

GREEN BEANS AND POTATOES

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.

BEN'S POTATOES

Steps:

• Wash and peel potatoes, cut into wedges. Toss with oil and garlic cloves. Bake in a preheated 375 degree oven for 1 hour, or until browned. Season with salt and pepper.

BEN'S POTATOES

Steps:

• Wash and peel potatoes, cut into wedges. Toss with oil and garlic cloves. Bake in a preheated 375 degree oven for 1 hour, or until browned. Season with salt and pepper.;

BEN'S GARLIC CHEDDAR MASHED POTATOES

Steps:

• Peel potatoes and boil whole until tender, approximately 45 minutes. Drain and mash.
• Melt butter over very low heat in a medium saucepan. Add crushed garlic and continue cooking while stirring for 1 minute. Do not allow garlic to brown. Stir in milk. Add salt and pepper and graualy add grated cheese, stirring, constantly. Allow cheese to melt and pour over mashed potatoes. Beat potatoes to desired consistency.

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.

BEANS MARBELLA

Steps:

• Start the beans: Rinse the beans then add them to a large, heavy pot and cover with enough cool water to generously immerse (about 12 cups). Add ¼ cup olive oil, the bay leaves, oregano and 1 teaspoon salt, then bring to a boil over high heat. Once the liquid comes to a boil, reduce the heat to medium-low and simmer, stirring occasionally, until the beans are very tender, 1½ to 2 hours. Add extra water by the cupful as needed to keep the beans immersed.
• Prepare the potatoes: Heat the oven to 375 degrees. On a large sheet pan, toss the potatoes with 2 tablespoons olive oil; season generously with salt and pepper, and toss to coat. Roast, stirring once about halfway through, until the potatoes are golden-brown and tender, about 30 minutes. Set aside.
• Finish the beans: In a large, deep skillet, heat 2 tablespoons olive oil over medium heat. Add the chopped garlic and sauté until soft and fragrant. As soon as the edges of the garlic start to color, add the red wine and simmer until the wine is reduced by half, 5 to 10 minutes.
• Using a slotted spoon, transfer the cooked beans (you should have about 7 cups) to the reduced wine in the skillet, then add about 2 cups of their cooking liquid - you want just enough to mostly cover the beans. Add the olives, prunes and another ¼ cup olive oil, and simmer over medium, stirring occasionally, until the flavors meld and the liquid thickens slightly to form a sauce, 10 to 15 minutes. Season to taste with salt and pepper.
• Finish the potatoes: In a medium bowl, combine the minced shallot with the red wine vinegar. Add the potatoes, capers and parsley, and toss to coat. Season to taste with salt and pepper. Tip the potatoes on top of the beans, drizzle with olive oil and serve.