This southern inspired green beans and potatoes recipe is the perfect healthy side dish. Flavoured with onion, garlic and herbs, this vegetable dish is the ultimate comfort food. You will love how easy this dish is to make and that this healthy recipe is made in just one pan.
Table of Contents
Why you will love this recipe:
- The flavour! This southern inspired vegetable dish tastes so good.
- These veggies are quick and easy to make and also make great leftovers so they are great for meal prep.
- These cooked vegetables are made in one pan or skillet so the clean up is so simple.
- This is a healthy version of a classic side dish. This version is naturally gluten free, dairy free, sugar free, vegan, vegetarian, and Whole30 compliant.
- This recipe is perfect for the holidays or anytime. It goes great with ham, turkey, chicken and pork.
If you love potato recipes you will also love my one pan stewed potatoes, air fried diced potatoes, healthy shepherd's pie and southern fried potatoes!
Ingredients and substitutions:
- Coconut oil - this is used to fry the vegetables while keeping this dish dairy free. You can swap this for another fat or oil such as olive oil or avocado oil.
- Onion - you can use any type of onion you like to add flavour to this dish including white onion, yellow onion or sweet onion.
- Garlic - fresh garlic helps enhance the delicious flavours of this healthy side dish.
- Vegetable stock - the liquid helps to cook the veggies and the green beans and potatoes soak up the vegetable stock giving the them even more flavour.
- Spices and seasonings - dried oregano, thyme, sea salt, and ground black pepper add the perfect flavour to this dish.
- Red potatoes - I used red potatoes because the smooth and waxy skin holds it's texture nicely when prepared this way. They also have a subtle sweet flavour that contrasts nicely with the green beans.
- Green beans - I recommend using fresh green beans for this recipe if you can find them. If not you can use frozen green beans, but you want to be sure to thaw them first and they will likely take less time to cook so keep a close eye on them.
How to make (step-by-step):
Step one:
First, in a large pan or skillet heat the coconut oil over medium-high heat on the stovetop. Once the oil is melted add the onion and crushed garlic. Cook until the onion is translucent, stirring occasionally so that the garlic doesn't burn.
Step two:
Next, add the vegetable stock, spices, and diced potatoes to the pan and bring everything to a boil. Once boiling reduce to low heat and simmer for approximately 15 minutes.
Step three:
Now add the green beans to the pan, cover the pan, and simmer for another 15 minutes, until the beans and potatoes are tender.
Step four:
Lastly, turn the heat off and cover the pan with the lid for 5 more minutes to let the liquid absorb into the vegetables. Then serve and enjoy!
Recipe tips and variations:
- Feel free to add other spices to give this recipe a different flavour such as rosemary, Italian seasoning or sage.
- Instead of vegetable stock you could use chicken stock or bone broth (just not if you are vegan).
- Top this dish with some chopped cooked bacon to give it even more flavour and a nice crunchy texture (use vegan bacon if you are vegan).
- Top this veggie dish with some grated parmesan cheese for even more flavour (just not if you are vegan or dairy free).
- To spice things up, add some crushed red pepper chili flakes or a dash of cayenne pepper.
How to store:
Store any leftovers in an airtight container in the fridge for up to 5 days.
I don't recommend trying to freeze this dish as the beans and potatoes get mushy when you thaw them.
Frequently asked questions:
Absolutely! You will just need to cook the potatoes for a bit first before adding the green beans as the potatoes do take longer to cook.
If overcooked, green beans lose their texture, color and nutritional value. Be cautious not to overcook your beans. If they start losing their bright green colour, you know it's time to stop cooking them.
You can, but just note that the beans will likely be a little more soft. If you do use frozen beans I recommend thawing them first. They will also likely take a little less time to cook so watch the pan closely.
You do not need to peel the potatoes for this recipe. That's one of the reasons why it's so easy to make.
Other recipes you will love:
- Healthy cream of mushroom soup
- Green beans and almonds
- The best chicken and leek risotto
- Healthy cream of cauliflower soup
Since you made it this far we are basically best friends so be sure to follow me on Instagram, Pinterest, TikTok and Facebook where I share even more recipes and healthy living tips! And don’t forget to leave this recipe a star review before you go!
Recipe
Green Beans and Potatoes
Equipment
Ingredients
- 2 tablespoon coconut oil
- 1 onion, chopped
- 1 clove garlic, crushed
- 3 cups vegetable stock
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon salt (or more to taste)
- 1/4 teaspoon ground black pepper (or more to taste)
- 2 lbs red potatoes, cut into quarters
- 1.5 lbs green beans, ends trimmed (20 oz)
Instructions
- In a large pan or skillet heat the oil over medium-high heat. Once the oil is melted add the onion and crushed garlic. Cook until the onion is translucent.
- Add the vegetable stock, spices and diced potatoes. Bring to a boil, then reduce to a simmer. Simmer for ~15 minutes.
- Add the green beans, cover, and simmer for another 15 minutes, until the beans and potatoes are tender. Turn the heat off and cover the pan with the lid for ~5 minutes to let the liquid absorb into the vegetables. Serve and enjoy!
Notes
- Instead of vegetable stock you could use chicken broth or bone broth (just not if you are vegan).
- Nutritional values are an estimate and will vary depending on the exact ingredients used.
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