This southern inspired Green Beans and Potatoes recipe is the perfect side dish. Flavoured with onion, garlic and herbs, these green beans and potatoes are the ultimate comfort food. The whole family will love this vegetable dish and it couldn’t be more simple to make. This healthy recipe is vegan, dairy free and Whole30 compliant!
GREEN BEANS AND POTATOES RECIPE
WHY YOU’LL LOVE THESE GREEN BEANS AND POTATOES:
- This dish is made with pantry staple ingredients making it perfect for any day of the week. It also makes great leftovers.
- These green beans and potatoes are easy to make AND easy to clean up. All you need is one pan or skillet to make this delicious side dish. The less dirty dishes the better!
- This recipe is perfect for the holidays or anytime. It goes great with ham, turkey, chicken and pork!
- You get the best of both worlds with this dish! Forget preparing your greens and starch separately, this method is quick, efficient and delicious.
- The whole family will love this healthy comfort food that’s based on a classic Southern dish. It’s naturally gluten free, dairy free, and Whole30 compliant.
KEY INGREDIENTS FOR THESE GREEN BEANS WITH POTATOES:
- 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 THESE THIS VEGETABLE DISH:
- 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.
- Bring everything to a boil, then reduce to a simmer and 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 more minutes to let the liquid absorb into the vegetables. Serve and enjoy!
TIPS AND VARIATIONS FOR THIS HEALTHY GREEN BEANS AND POTATO RECIPE:
- 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!
FREQUENTLY ASKED QUESTIONS:
How many calories in green beans with potatoes?
There are about 148 calories per 1 serving of this green beans and potatoes recipe!
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.
OTHER RECIPES YOU WILL LOVE:
- Cranberry Maple Chicken
- Easy Cauliflower Soup
- Honey Glazed Carrots and Parsnips
- Fried Oyster Mushrooms
- Kale and Apple Slaw
- Dairy Free Scalloped Potatoes
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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.
- 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)
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)
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