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!
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:
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.
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.
Now add the green beans to the pan, cover the pan, and simmer for another 15 minutes, until the beans and potatoes are tender.
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!
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!
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.
Frequently asked questions:
There are about 148 calories per serving of this green beans and potatoes recipe, making it a low calorie, healthy side dish.
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 vibrant green color, you know it's time to stop cooking them.
So many things! When it comes to other vegetables, green beans mix well with potatoes, peppers, onions, shallots, garlic, mushrooms, tomatoes, carrots and squash.
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 with slivered almonds
- Stewed potatoes
- Chicken and leek risotto
- Healthy cream of cauliflower soup
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Green Beans and Potatoes
- 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)
- 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!
- Store this veggie dish in the fridge in an air tight container for up to 5 days.
- Feel free to add other spices to give this recipe a different flavour.
- Instead of vegetable stock you could use chicken broth or stock or bone broth (just not if you are vegan).
- Nutritional values are an estimate and will vary depending on the exact ingredients used.