Green Beans and Potatoes

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:

5 from 2 votes

Print

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.

Course Side Dish, Vegetables

Cuisine American, Italian, Southern

Keyword plant based, Skillet, Southern food

Prep Time 5 minutes

Cook Time 35 minutes

Servings 8

Calories 148 kcal

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)

Instructions

1. 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

   

2. Add the vegetable stock, spices and diced potatoes. Bring to a boil, then reduce to a simmer. Simmer for ~15 minutes.

   

3. 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!

   

Recipe 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) 

Nutrition Facts

Green Beans and Potatoes

Amount Per Serving

Calories 148 Calories from Fat 36

% Daily Value*

Fat 4g6%

Saturated Fat 3g19%

Polyunsaturated Fat 1g

Monounsaturated Fat 1g

Sodium 524mg23%

Potassium 722mg21%

Carbohydrates 27g9%

Fiber 5g21%

Sugar 6g7%

Protein 4g8%

Vitamin A 792IU16%

Vitamin C 21mg25%

Calcium 53mg5%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Pin this recipe for later: