Best Baby Potatoes And Green Beans Meatless Recipes
MEATLESS MOUNTAIN GREEN BEANS WITH POTATOES
In the southern Appalachian Mountains, green beans were cooked at the back of the stove in a bacon-seasoned broth with new potatoes added in the final part of the long, slow process. The result is a vegetable dish so imbued with meaty flavor that it was regularly served as the main part of an otherwise meatless meal with slaw, fresh tomatoes, sliced cucumbers, raw onion and cornbread. Here the meaty flavor in this vegetarian green bean recipe is created without pork by using smoked Spanish paprika and olive oil. Look for smoked paprika with other spices in well-stocked supermarkets.
Provided by Ronni Lundy
Categories Healthy Vegan Vegetable Side Dish Recipes
Time 2h
Number Of Ingredients 6
Steps:
- Place beans in a large pot or Dutch oven. Pour in enough water to just barely cover the beans. Add oil, paprika and salt; gently stir to combine. Bring to a boil. Reduce heat to maintain a lively simmer, cover and cook until the beans are tender, about 1 hour. (Check the pot occasionally and add water a little bit at a time if the beans are in danger of cooking dry.) Taste the bean broth and stir in additional paprika, if desired, for a "meatier" taste, but do so in small increments; too much can impart a bitter taste.
- Place potatoes on top of the beans and push down into the broth. Return to a simmer and cook, uncovered, until the potatoes are very tender, 20 to 30 minutes more.
Nutrition Facts : Calories 120.7 calories, Carbohydrate 20.4 g, Fat 3.9 g, Fiber 4.8 g, Protein 3.2 g, SaturatedFat 0.6 g, Sodium 443.9 mg, Sugar 2.3 g
GREEN BEANS AND POTATOES
This southern classic is always a hit! Fresh fro the garden or not, it's still delicious.
Provided by The Southern Lady Cooks
Categories Main Course Side Dish
Time 1h30m
Number Of Ingredients 9
Steps:
- Combine all ingredients in a large pot, bring to a boil, then turn to medium low and cook about 1 1/2 hours until potatoes are done and water has cooked down. You can also do this in the crockpot and let cook on low 6 to 7 hours or high 4 hours.
ROASTED GREEN BEANS AND BABY RED POTATOES
Fresh green beans and baby red potatoes are lightly seasoned and roasted into an easy side dish you can put together in a snap.
Provided by photog_grrl
Categories Side Dish Vegetables Green Beans
Time 35m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a rimmed baking sheet with cooking spray.
- Cut potatoes in half if they are golf-ball-sized or larger. Lay potatoes and green beans in a single layer on the prepared baking sheet and spray with cooking spray. Sprinkle salt, garlic powder, pepper, and parsley on top.
- Bake in the preheated oven until potatoes are tender, 25 to 30 minutes.
Nutrition Facts : Calories 79 calories, Carbohydrate 17.9 g, Fat 0.3 g, Fiber 4 g, Protein 2.9 g, Sodium 397 mg, Sugar 1.9 g
BABY POTATOES AND GREEN BEANS (MEATLESS)
There's no salt pork added. This dish cooks up fast if done in the microwave. Substitute the butter to make it vegan. I love this the next day for lunch. Quartered red potatoes can also be used.
Provided by Kathy228
Categories Potato
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 5
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.
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
BOILED POTATOES AND GREEN BEANS
This simple side dish is just what you need when serving a rich main course.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 35m
Number Of Ingredients 5
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.
Nutrition Facts : Calories 130 g, Fat 3 g, Fiber 3 g, Protein 3 g
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