Green Beans and Potatoes

Name: Green Beans and Potatoes
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Ingredients: 2 tbsp coconut oil; 1 onion, chopped; 1 clove garlic, crushed; 3 cups vegetable stock; 1 tsp dried oregano; 1 tsp dried thyme; 1/2 tsp salt ((or more to taste)); 1/4 tsp ground black pepper ((or more to taste)); 2 lbs red potatoes, cut into quarters; 1.5 lbs green beans, ends trimmed ((20 oz))

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This southern inspired green beans and potatoes recipe is the perfect 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 vegan, dairy free and Whole30 compliant!

Cooked green beans and potatoes in a large pan.

Why you will love this recipe:

The flavour! This southern inspired vegetable dish tastes so good.
This dish is made with pantry staple ingredients including garlic, onion, green beans and potatoes.
These veggies are so easy to make and also makes great leftovers so are great for meal prep.
These green beans and potatoes without meat are made in one pan or skillet so the clean up is so simple.
It's so healthy! It's naturally gluten free, dairy free, vegan, and Whole30 compliant.
This recipe is perfect for the holidays or anytime. It goes great with ham, turkey, chicken and pork.
The whole family will love this healthy comfort food that's based on a classic Southern dish.
If you love potato recipes you will also love stewed potatoes.

Key ingredients and substitutions:

Coconut oil - to add some healthy fats to the dish and because I love the subtle flavour coconut oil adds when cooked with veggies.
Onions and garlic – aromatics are always key in achieving a flavourful veggie dish.
Vegetable stock - the liquid helps to steam and cook the veggies. The green beans and potatoes soak up the vegetable stock giving the them even more flavour.
Seasoning - oregano, thyme, salt and pepper. The perfect combination of herbs and spices to season 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 like green beans for their crunchy texture, even after being cooked. Not only are they delicious but they're also a good source of vitamin K and calcium.

How to make this recipe:

Step one:

First, in a large pan or skillet heat the coconut oil over medium-high heat. Once the oil is melted add the onion and crushed garlic. Cook until the onion is translucent and be careful not to burn the garlic.

A pan on the stove with chopped onions cooking in it.

Step two:

Next, add the vegetable stock, spices and diced potatoes to the pan and bring everything to a boil, then reduce to low heat and simmer for approximately 15 minutes.

A pan on the stove with potatoes and onions cooking in a broth.

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.

A pan on the stove with green beans and potatoes cooking in it.

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. Serve and enjoy!

A pan filled with cooked green beans and potatoes.

Tips and variations:

Store this vegetable dish in the fridge in an airtight container for up to 5 days.
Feel free to add other spices to give this recipe a depth of different flavour. Rosemary would also pair nicely with this dish.
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.
Make this dish ahead of time for your weekly meal prep!

Serving ideas:

Green beans with potatoes pairs well with many different dishes including ham, turkey, chicken, beef, pork and fish dishes.

How to store:

Store any leftovers in an airtight container in the fridge for up to 5 days.

A pan of cooked green beans and potatoes.

Frequently *aske**d questions:*

How many calories in green beans with potatoes?

There are about 148 calories per serving of this green beans and potatoes recipe, making it a low calorie, healthy side dish.

Can you cook potatoes and green beans together?

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.

Why are my green beans mushy?

If overcooked, green beans lose their texture, color and nutritional value. Be cautious not to overcook your beans. If they start losing their vibrant green color, you know it's time to stop cooking them.

What mixes well with green beans?

So many things! When it comes to other vegetables, green beans mix well with potatoes, peppers, onions, shallots, garlic, mushrooms, tomatoes, carrots and squash.

Can I use frozen beans for this recipe?

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.

Do I need to peel the potatoes?

You do not need to peel the potatoes for this recipe. That's one of the reasons why it's so easy to make.

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