Potato Green Bean Medley Recipes

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POTATO GREEN BEAN MEDLEY



Potato Green Bean Medley image

I usually start preparing this first for the meal. I often use the fresh beans from our big backyard vegetable garden.-Bonnie Evans, Cameron, North Carolina

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 3 servings.

Number Of Ingredients 6

4 bacon strips, diced
4 to 6 medium red potatoes, cut into small wedges
1-1/2 cups cut fresh green beans (1-inch pieces)
3/4 cup water
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

  • In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 1 tablespoon drippings. , To reserved drippings, add the potatoes, green beans, water, salt and pepper. Bring to a boil; reduce heat. Cover and cook for 15-20 minutes or until the vegetables are tender. Drain if necessary. Sprinkle with bacon.

Nutrition Facts : Calories 294 calories, Fat 18g fat (6g saturated fat), Cholesterol 20mg cholesterol, Sodium 430mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 4g fiber), Protein 7g protein.

ROASTED GREEN VEGETABLE MEDLEY



Roasted Green Vegetable Medley image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 11

1 zucchini
1 bunch asparagus, trimmed
1/2 pound green beans, trimmed
2 tablespoons olive oil
1 clove garlic, minced
1 teaspoon fresh thyme leaves, minced
1 teaspoon fresh oregano leaves, minced
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon crushed red pepper
1/2 cup grated Parmesan

Steps:

  • Quarter the zucchini lengthwise and then cut in half. Place in a gallon resealable plastic bag along with the trimmed asparagus and green beans.
  • Add in the olive oil, garlic, thyme, oregano, salt, pepper and crushed red pepper. Seal and toss to completely coat the vegetables. Release any extra air from the bag and store in the refrigerator, along with the Parmesan, until ready to roast.
  • When ready to roast, preheat the oven to 425 degrees F. Remove the vegetable mix from the bag and spread it onto a sheet pan. Roast until the vegetables are tender and beginning to brown, 18 to 20 minutes, turning them halfway through the cooking time. Remove the vegetables from the oven and sprinkle the Parmesan over the top.

GREEN BEAN AND MUSHROOM MEDLEY



Green Bean and Mushroom Medley image

This is a great vegetable side dish. This is always served at our family gatherings with no leftovers.

Provided by THE MOM

Categories     Side Dish     Vegetables     Green Beans

Time 35m

Yield 6

Number Of Ingredients 9

½ pound fresh green beans, cut into 1-inch lengths
2 carrots, cut into thick strips
¼ cup butter
1 onion, sliced
½ pound fresh mushrooms, sliced
1 teaspoon salt
½ teaspoon seasoned salt
¼ teaspoon garlic salt
¼ teaspoon white pepper

Steps:

  • Place green beans and carrots in 1 inch of boiling water. Cover, and cook until tender but still firm. Drain.
  • Melt butter in a large skillet over medium heat. Saute onions and mushrooms until almost tender. Reduce heat, cover, and simmer 3 minutes. Stir in green beans, carrots, salt, seasoned salt, garlic salt, and white pepper. Cover, and cook for 5 minutes over medium heat.

Nutrition Facts : Calories 102.9 calories, Carbohydrate 7.7 g, Cholesterol 20.3 mg, Fat 7.9 g, Fiber 2.7 g, Protein 1.9 g, SaturatedFat 4.9 g, Sodium 610 mg, Sugar 2.9 g

FRESH GREEN BEAN MEDLEY



Fresh Green Bean Medley image

Looking for a way to dress up fresh green beans in a flash? Try the tasty medley of flavors in this easy recipe. If you don't have sherry vinegar for the tangy sauce, try using cider or wine vinegar instead. -Judy Ferril, Shorewood, Minnesota

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 5 servings.

Number Of Ingredients 10

1 pound fresh green beans, trimmed
1 small sweet red pepper, finely chopped
4 green onions, chopped
1/4 cup sliced fresh mushrooms
1 tablespoon olive oil
1 garlic clove, minced
1 tablespoon sherry vinegar
1/2 teaspoon dried basil
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Place beans in a large saucepan and cover with water. Bring to a boil. Cover and cook for 4-7 minutes or until crisp-tender., Meanwhile, in a large nonstick skillet, saute the red pepper, onions and mushrooms in oil until tender. Add garlic; cook 1 minute longer. Drain beans; stir into vegetable mixture. Add the vinegar, basil, salt and pepper; heat through.

Nutrition Facts : Calories 59 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 126mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges

GREEN BEAN AND SWEET POTATO MEDLEY



Green Bean and Sweet Potato Medley image

Roasted sweet potatoes are tossed with green beans and a sweet sherry sauce.

Provided by Holland House

Categories     Trusted Brands: Recipes and Tips     Holland House®

Time 45m

Yield 6

Number Of Ingredients 12

2 large sweet potatoes, peeled
2 cups brown sugar
1 teaspoon lemon juice
½ cup Holland House® Sherry Cooking Wine
3 tablespoons butter, unsalted
1 tablespoon onions, diced
2 tablespoons brown sugar
½ teaspoon ground cloves
¾ teaspoon white pepper
1 pinch thyme
1 (16 ounce) package green beans whole, frozen
½ cup Holland House® Sherry Cooking Wine

Steps:

  • Preheat oven to 400 degrees F. Cut sweet potatoes into 1/4x1/4x3 inch spears. Place in 9x13 inch casserole. Add 2 cups brown sugar, lemon juice, and 1/2 cup cooking wine. Bake in oven for 25 minutes, basting several times.
  • While potatoes cook, melt butter in saute pan. Add onions, 2 Tbsp. brown sugar, seasonings, and green beans. Saute for 2 minutes; add cooking wine and continue to saute until desired tenderness of vegetables. Remove from heat and keep warm.
  • Remove sweet potatoes from any remaining basting liquid; toss with green beans and serve.

Nutrition Facts : Calories 469 calories, Carbohydrate 90.5 g, Cholesterol 15.3 mg, Fat 5.9 g, Fiber 6.7 g, Protein 3.5 g, SaturatedFat 3.7 g, Sodium 352.8 mg, Sugar 59.7 g

GREEN BEAN MEDLEY



Green Bean Medley image

Make and share this Green Bean Medley recipe from Food.com.

Provided by Daphne2002

Categories     Vegetable

Time 35m

Yield 6 serving(s)

Number Of Ingredients 8

1/2 lb fresh green beans, cut into 1 inch lengths
2 carrots, cut into thick strips
1/4 cup butter
1 onion, sliced
1/2 lb fresh mushrooms, sliced
1/2 teaspoon seasoning salt
1/4 teaspoon garlic
1/4 teaspoon white pepper

Steps:

  • Steam or cook carrots and green beans in boiling water.
  • Cook until tender, but still firm.
  • Melt butter over medium heat.
  • Saute onions and mushrooms until almost tender.
  • Reduce heat, cover, and simmer for 3 minutes.
  • Stir in green beans, carrots, seasoned salt, garlic, and white pepper.
  • Cover and cook five minutes on low heat.

GREEN BEAN OR VEGETABLE MEDLEY CASSEROLE



Green Bean or Vegetable Medley Casserole image

You can use either green beans, or the frozen medley of vegetables for this casserole, either way you can't go wrong!

Provided by JackieMarie

Categories     Beans

Time 50m

Yield 4 serving(s)

Number Of Ingredients 6

1 (10 ounce) can cream of mushroom soup
1/3 cup sour cream
1/4 teaspoon pepper
1 (16 ounce) frozen vegetables
1 (6 ounce) can French-fried onions
1/2 cup swiss cheese, grated

Steps:

  • Stir soup, sour cream, pepper, veggies, 2/3 cup of fried onions and 1/4 cup swiss cheese in 2 quart casserole.
  • Cover and bake 40 minutes at 350.
  • Sprinkle remaining cheese & onions over and bake for another 5 minutes.

Nutrition Facts : Calories 225.6, Fat 12.5, SaturatedFat 6, Cholesterol 20.8, Sodium 547, Carbohydrate 21.7, Fiber 4.6, Sugar 1.2, Protein 9.2

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