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.
Prep Time5 minutes mins
Cook Time35 minutes mins
Total Time40 minutes mins
Course: Side Dish, Vegetables
Cuisine: American, Italian, Southern
Diet: Diabetic, Gluten Free, Low Lactose, Vegan, Vegetarian
Servings: 8
Calories: 148kcal
- 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.
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