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    Home » Course » Side Dish

    Green Beans and Potatoes

    Published: Nov 29, 2021 · Modified: Sep 18, 2022 by Erin Carter · This post may contain affiliate links · Leave a Comment

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    Cooked green beans and potatoes in a pan
    Cooked green beans and potatoes in a pan

    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 asked 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.

    Other recipes you will love:

    • Healthy cream of mushroom soup
    • Green beans with slivered almonds
    • Stewed potatoes
    • 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!

    Green Beans and Potatoes Recipe

    Green Beans and Potatoes

    Green Beans and Potatoes are a healthy, delicious Southern inspired vegetable dish that is easy to make and perfect for entertaining or anytime.
    5 from 3 votes
    Print Pin Rate
    Course: Side Dish, Vegetables
    Cuisine: American, Italian, Southern
    Diet: Diabetic, Gluten Free, Low Lactose, Vegan, Vegetarian
    Prep Time: 5 minutes
    Cook Time: 35 minutes
    Total Time: 40 minutes
    Servings: 8
    Calories: 148kcal
    Author: Dr. Erin Carter

    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

    1. Store this veggie dish in the fridge in an air tight container for up to 5 days.
    2. Feel free to add other spices to give this recipe a different flavour.
    3. Instead of vegetable stock you could use chicken broth or stock or bone broth (just not if you are vegan).
    4. Nutritional values are an estimate and will vary depending on the exact ingredients used.

    Nutrition

    Calories: 148kcal | Carbohydrates: 27g | Protein: 4g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 524mg | Potassium: 722mg | Fiber: 5g | Sugar: 6g | Vitamin A: 792IU | Vitamin C: 21mg | Calcium: 53mg | Iron: 2mg
    Tried this Recipe? Pin it for Later!Mention @pureandsimpleno or tag #pureandsimpleno!

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    DISCLAIMERS: The statements made on this website have not been approved by the Food and Drug Administration or Health Canada. The information is not intended to diagnose, treat, cure, or prevent disease. You assume full responsibility for how you use this information. Always consult with your physician or other health professionals before making any diet or lifestyle changes. This post may contain affiliate links whereby if you purchase these products I receive a small percentage of the sale price. This allows me to keep the blog running and I thank you for allowing me to do that!

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    Hi everyone! My name is Dr. Erin Carter and I am so thrilled you are here. I am a physician with specialities in both internal medicine and rheumatology, and I believe that food and healthy living are forms of medicine. In my spare time I share health information and delicious, healthy recipes here on Pure and Simple Nourishment.

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    11 shares