Green Beans and Potatoes
User Reviews
5
Green Beans and Potatoes
Description
The Green Beans and Potatoes dish features green beans trimmed and combined with diced potatoes cooked in a pot with rendered bacon pieces, onion, and garlic. The bacon is cooked first to render fat and crisp up, while some fat remains for sautéing aromatics and vegetables.
Cooking with broth infuses the potatoes and beans with additional flavor and moisture, while slow simmering allows the potatoes to become fork tender and the beans to soften without losing their shape. Butter added towards the end enriches the dish.
This dish suits as a warm side, perfect alongside roasted or grilled meats. The option to enjoy it with or without the broth allows tailoring consistency to personal preference, with the broth adding a soup-like component to the side.
Variations include substituting bacon with ham or sausage, adjusting seasoning with sea salt and pepper to taste, and using different types of broth such as chicken, beef, or vegetable. Leftovers store well in the refrigerator for several days.
Ingredients
- 4 lices Bacon sliced into 1 inch pieces
- ½ cup onion finely diced
- 1 tbsp garlic minced
- pinch salt to taste, sea salt
- pinch black pepper to taste, ground
- 1 pound green beans trimmed
- 2 cups potato cut into 1 inch cubes
- 4 cups broth chicken or beef
- 3 tbsp butter
Instructions
- First, add sliced bacon to a large pot or Dutch oven over medium heat. Cook until bacon is crispy.
- Once bacon is crispy, discard all but 2 tablespoons of cooking fat from pan. Add in diced onion, minced garlic, sea salt, pepper, and green beans to pan with bacon. Sauté on low medium heat until onions have softened slightly, about 5 minutes.
- Then, add cubed potatoes, broth and butter to pot. Bring mixture to a boil. Boil for 2 minutes.
- Then, turn to low medium heat, cover pan with lid and allow mixture to simmer for 30 to 35 minutes or until potatoes are fork tender. Stir occasionally.
- Finally, serve! Serve with or without broth.
Notes
- Ham or sausage can replace bacon; cook fully before discarding excess fat and continuing with the recipe.
- Trim green beans and cut in half if a smaller size is preferred.
- Red potatoes are recommended but other varieties will work.
- Chicken, beef, or vegetable broth can be used depending on availability and preference.
- The dish can be served with or without pan broth; serving with broth offers more flavor.
- Leftovers store in the refrigerator for up to four days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 223 kcal
% Daily Value*
| Calories | 223kcal | 11% |
| Carbohydrates | 32g | 11% |
| Protein | 5g | 10% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 24mg | 8% |
| Sodium | 1031mg | 43% |
| Potassium | 721mg | 15% |
| Fiber | 6g | 24% |
| Sugar | 7g | 14% |
| Vitamin A | 1548IU | 31% |
| Vitamin C | 37mg | 41% |
| Calcium | 65mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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