CREAMED BEANS AND POTATOES
This soothing side dish is so much nicer than plain beans and potatoes. Mother relied on hearty downhome recipes such as this one. Now I also cook it for my family. -Lisa Andis, Morristown, Indiana
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 6 servings.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 137 calories, Fat 5g fat (3g saturated fat), Cholesterol 16mg cholesterol, Sodium 314mg sodium, Carbohydrate 19g carbohydrate (4g sugars, Fiber 3g fiber), Protein 4g protein.
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.
CROCKPOT GREEN BEANS AND NEW POTATOES RECIPE - (5/5)
Provided by á-3347
Number Of Ingredients 7
Steps:
- Add all ingredients to a 3 quart crockpot . Cook on low for 8 hours or high for 4 hours. Remove onion and garlic before serving. Goes with anything but I like it with roast beef best.
GREEN BEANS WITH NEW POTATOES
This is a Paula Deen recipe, but it is the way I learned to cook beans nearly 50 years ago. Usually I cut my potatoes in half instead of peeling the strip from them because its faster and easier. This makes such good beans that you'll be wiggling like a speckled pup.
Provided by Sandy in Oklahoma
Categories Pork
Time 1h40m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Remove the ends from the beans. Snap the beans in 2 pieces, place into a colander, wash, and set aside to drain.
- Meanwhile, in a large cast iron Dutch oven, lightly brown the salt pork in the bacon grease over medium heat, turning often, for approximately 10 minutes. Toss the green beans into the pot, stirring them with a wooden spoon to coat well with the pork fat. Add the broth, salt, pepper and garlic powder. Cook over medium-low heat, covered tightly, for approximately 30 minutes, or until the beans are half done.
- While the beans are cooking, peel a center strip from each new potato with a potato peeler. At the end of 30 minutes, add the potatoes and onion to the beans; add 1/4 cup more broth, if needed. Cook, covered tightly, until the potatoes are tender, approximately 25 to 30 minutes, periodically checking the pot to make sure a small amount of liquid remains. When the potatoes are tender, tilt the lid slightly, off to the side of the pot, and continue to cook until the green beans are wilted, approximately 15 minutes. While cooking, add the butter and season with more pepper if needed.
Nutrition Facts : Calories 467.5, Fat 24.5, SaturatedFat 10.5, Cholesterol 33.6, Sodium 1010.7, Carbohydrate 54.5, Fiber 10.4, Sugar 5.7, Protein 10.1
GREEN BEANS AND NEW POTATOES
This tasty side dish frees up your stove or oven. The vegetables come out tender, and the onion soup mix and onion add lots of flavor to the broth.-Ann Yarber, Goldsby, Oklahoma
Provided by Taste of Home
Categories Side Dishes
Time 6h15m
Yield 10 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 58 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 192mg sodium, Carbohydrate 12g carbohydrate (2g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
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
SKINNY CREAMY NEW POTATOES AND GREEN BEANS
0g sat fat • 0mg of cholesterol. Dijon-style mustard adds a delicious zip to this easy slow cooker side dish.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 6h30m
Yield 12
Number Of Ingredients 6
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.
Nutrition Facts : Calories 80, Carbohydrate 18 g, Cholesterol 0 mg, Fiber 2 g, Protein 2 g, SaturatedFat 0 g, ServingSize 3/4 Cup, Sodium 160 mg, Sugar 1 g, TransFat 0 g
CREAMY GREEN BEANS AND POTATOES
A recipe I really liked based on one from JoAnna Lund's Cooking Healthy with Splenda. So, you can substitute Splenda back in if you so desire. JoAnna's hint: "Thaw green beans by placing in a colander and rinsing under hot water for 1 minute."
Provided by mersaydees
Categories Potato
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a medium saucepan, combine green beans, potatoes, and water. Bring mixture to a boil. Continue cooking for 10 minutes or until beans and potatoes are tender. Drain well.
- In a covered jar, combine evaporated milk, flour, and sugar. Shake well to blend.
- Pour milk mixture into same saucepan. Stir in parsley flakes and lemon pepper. Cook over medium heat until mixture thickens, stirring often. Add drained green beans and potato mixture. Mix well to combine. Continue cooking for 5 minutes or until mixture is heated through, stirring often.
DILLED GREEN BEANS AND NEW POTATOES
Enjoy this delicious red potatoes and green beans side dish that's ready in just 20 minutes.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 20m
Yield 8
Number Of Ingredients 8
Steps:
- Heat 2 cups water to boiling in 2-quart saucepan. Add potatoes and green beans. Heat to boiling; reduce heat. Cover and simmer 9 to 11 minutes or until beans are crisp-tender.
- Meanwhile, mix remaining ingredients in small bowl.
- Drain vegetables; rinse with cold water to cool slightly. Place in serving bowl. Add sour cream mixture; toss to coat. Serve immediately, or refrigerate until serving.
Nutrition Facts : Calories 35, Carbohydrate 7 g, Cholesterol 0 mg, Fiber 1 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 45 mg, Sugar 1 g, TransFat 0 g
CREAMY GREEN BEAN AND POTATO SOUP
Aided by a can of cream of chicken soup, fresh green beans, potatoes, onion, and bacon bits make this creamy soup.
Provided by Kimberly Dygert
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Cream of Potato Soup Recipes
Time 1h
Yield 6
Number Of Ingredients 9
Steps:
- Place the green beans into a pot with enough water to cover. Add the baking soda to the water; bring the mixture to a boil, reduce heat to medium, and cook until the green beans are nearly tender, 7 to 10 minutes. Drain the water from the green beans; set aside.
- Place the potatoes into a large pot with enough salted water to cover; bring to a boil, reduce heat to medium, and continue cooking until almost tender, about 20 minutes. Remove from heat, but do not drain the water from the pot.
- Heat the butter in a large skillet over medium heat. Cook the onion and bacon bits in the melted butter until the onions are soft and translucent, 5 to 7 minutes; add to the large pot with the potatoes, along with the cream of chicken soup and milk; stir until smooth. Add the green beans. Season with salt and pepper.
- Place the large pot over low heat and cook the soup at a simmer until hot and the flavors have melded, about 30 minutes.
Nutrition Facts : Calories 270.6 calories, Carbohydrate 21.2 g, Cholesterol 45.3 mg, Fat 16.9 g, Fiber 3 g, Protein 9.9 g, SaturatedFat 9.3 g, Sodium 1237.2 mg, Sugar 7.6 g
POTATOES, BEANS, AND PEAS IN CREAM
Any small round white or red potato, or any of the fingerling varieties, works well for this dish. If you use large potatoes, cut them into bite-size pieces.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 7
Steps:
- Place potatoes in a medium saucepan, and cover with water. Bring to a boil over high heat; add salt. Reduce heat slightly, and simmer until tender, 10 to 12 minutes. Drain in a colander. Transfer to a medium bowl, and cover loosely.
- Place a steamer basket in a medium pot with about 2 inches of water. Steam beans and peas until tender, 5 to 6 minutes. Remove; add to cooked potatoes.
- Combine the cream and butter in a small saucepan, and bring to a boil over medium-high heat. Reduce heat to medium, and gently boil until slightly thickened, 5 to 6 minutes. Pour cream over vegetables, and season with salt and pepper. Toss to combine.
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