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.
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
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
CREAMED PEAS AND POTATOES
Creamed Peas and Potatoes are a versatile side dish with vibrant crisp peas and tender potatoes. Creamy comfort food at its finest!
Provided by Erica Walker
Categories Side Dish
Time 20m
Number Of Ingredients 6
Steps:
- Boil potatoes in salted water until just done/fork tender, approximately 10-15 minutes depending on the size of your potato cubes (you don't want them overdone or they will get mushy real quick). Drain and set aside.
- In a medium-sized saucepan, melt butter over medium heat.
- Slowly add flour, stirring, until flour/butter mixture becomes doughy (you may not need all the flour).
- SLOWLY add milk, whisking constantly until mixture becomes smooth and creamy. You want it to be a gravy consistency so add more milk if it seems too thick. Add salt and pepper, to taste.
- Add peas and bring to a slight simmer.
- Carefully stir potatoes into creamy mixture until potatoes become well covered and serve!
Nutrition Facts : Calories 394 kcal, Carbohydrate 65 g, Protein 11 g, Fat 11 g, SaturatedFat 7 g, Cholesterol 29 mg, Sodium 161 mg, Fiber 7 g, Sugar 9 g, ServingSize 1 serving
CREAMED POTATOES
These melt-in-your-mouth potatoes, in a mild creamy sauce, complement any meat entree, and they're a pleasant change from mashed or baked. -Susan Ormond, Jamestown, North Carolina
Provided by Taste of Home
Categories Side Dishes
Time 30m
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 cook for 10-15 minutes or until tender. Meanwhile, in another saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened., Drain potatoes and place in a large serving bowl. Add cream sauce; toss gently to coat. Sprinkle with paprika and parsley.
Nutrition Facts : Calories 243 calories, Fat 9g fat (5g saturated fat), Cholesterol 26mg cholesterol, Sodium 495mg sodium, Carbohydrate 37g carbohydrate (6g sugars, Fiber 2g fiber), Protein 6g protein.
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.
GARDEN CREAMED POTATOES AND GREENBEANS
My dad loved to garden always bringing something home for Mom to cook, so when he brought home new potatoes and green beans you were almost sure to get creamed potatoes and green beans. This was one of his favorites, nothing better than fresh.
Provided by Linda Smith
Categories Vegetables
Time 1h
Number Of Ingredients 8
Steps:
- 1. Place washed potatoes in sauce pan add enough salted water to cover them,add the garlic cloves. Bring to a boil and let cook till you can stick them with a fork and it goes right into the potato.
- 2. In a sauté pan melt butter, add flour, stir flour into the butter , whisk this so it doesn't burn, cook about 1 minute to get rid of the flour taste.
- 3. Carefully add 1 cup of water from the potatoes. Whisk to combine, bring to a boil and add milk whisk until this comes to a boil again and thickens.
- 4. Chop up your chives and add to milk mixture. at this point you can add some shredded cheese if you like.
- 5. Drain your potatoes, add green beans , pour milk mixture over both and mix together.
SIMPLE CREAMED NEW POTATOES
Creamed new potatoes are a snap to prepare with an easy classic white sauce and they take no more than 25 minutes, start to finish.
Provided by Diana Rattray
Categories Side Dish
Time 22m
Yield 6
Number Of Ingredients 5
Steps:
- Gather the ingredients.
- Put the potatoes in a saucepan and cover with water. Add about 1 teaspoon of salt per quart of water. Bring the water to a boil over high heat. Reduce the heat to medium-low, cover the pan, and cook for 10 to 15 minutes, or just until the potatoes are tender.
- In a small saucepan, melt butter over low heat; blend in flour until smooth. Gradually stir in the milk or half-and-half. Cook, stirring constantly, until thickened and smooth.
- Season with kosher salt and freshly ground black pepper, to taste.
- Drain the cooked potatoes and then transfer to a serving dish.
- Pour sauce over potatoes and sprinkle with paprika.
Nutrition Facts : Calories 184 kcal, Carbohydrate 34 g, Cholesterol 10 mg, Fiber 3 g, Protein 4 g, SaturatedFat 2 g, Sodium 203 mg, Sugar 2 g, Fat 4 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g
GREEN BEANS AND POTATOES - CLASSIC RECIPE & 5 DELICIOUS VARIATIONS
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.
CREAMED RED POTATOES AND GREEN BEANS
Make and share this Creamed Red Potatoes And Green Beans recipe from Food.com.
Provided by MizzNezz
Categories Potato
Time 25m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Cook potatoes until tender.
- Cook beans according to pkg directions.
- Melt butter in saucepan; stir in flour, salt, pepper and thyme.
- Slowly add milk.
- Bring to a boil; boil 1 minute.
- Drain potatoes and beans;,place in a serving bowl.
- Pour sauce over and mix well.
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.
CREAMY GREEN BEANS AND POTATOES
I remember coming home from school to a big kettle of creamed potatoes and beans...my Grandma sure had a way with comfort food..so good, yet so simple.. My photos
Provided by Cassie *
Categories Vegetables
Time 30m
Number Of Ingredients 8
Steps:
- 1. 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.
- 2. In a covered jar, combine evaporated milk, flour, and sugar. Shake well to blend.
- 3. Pour milk mixture into same saucepan. Stir in parsley flakes and salt and pepper. Cook over medium heat until mixture thickens, stirring often. If the mixture is too thick, thin it down with more milk.. Add drained green beans and potato mixture. Mix well to combine. Continue cooking for 5 minutes or until mixture is heated through, stirring often.
HAM GREEN BEAN AND POTATO SOUP
Steps:
- In a large pot, bring 8 cups of water to a boil.
- Peel and chop potatoes into bit sized chunks then add to pot of water. (Be careful, water may splash and will be hot)
- Boil potatoes for 15 minutes or until the largest chink of potato is soft all the way through. Then drain potatoes.
- Return the empty pot to the stove top. Keep heat at high. Add butter, ham, green beans, potatoes and milk. Bring to a boil. Stir and cook for 5 minutes.
- Add salt and pepper to taste.
- Ladle into bowls then top with cheddar cheese and chives if desired.
Nutrition Facts : ServingSize 1 cup, Calories 645 kcal, Carbohydrate 67 g, Protein 31 g, Fat 30 g, SaturatedFat 17 g, TransFat 1 g, Cholesterol 117 mg, Sodium 1683 mg, Fiber 8 g, Sugar 14 g, UnsaturatedFat 8 g
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