Green beans and potatoes are a classic combination that never goes out of style. This dish pairs tender green beans with creamy, seasoned potatoes, making for a comforting and flavorful side that complements any main course. It’s easy to prepare and can be ready in just under 30 minutes—perfect for a weeknight dinner or a holiday feast.
Ingredients
- 1 lb fresh green beans, trimmed
- 4 medium potatoes, peeled and cut into cubes
- 2 tbsp olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tsp dried thyme
- ½ tsp dried rosemary
- Salt and pepper, to taste
- 1 cup chicken or vegetable broth
- 2 tbsp butter
- Fresh parsley, chopped (optional for garnish)
Equipment
- Large pot or Dutch oven
- Wooden spoon
- Knife and cutting board
- Strainer or colander
Instructions
- Prepare the vegetables:
Wash and trim the green beans, then cut the potatoes into small cubes for even cooking. - Sauté the onion and garlic:
Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook for 3–4 minutes until softened. Add the minced garlic and sauté for another 1–2 minutes until fragrant. - Cook the potatoes:
Add the cubed potatoes to the pot, along with thyme, rosemary, salt, and pepper. Stir to combine, then cook for 5 minutes, stirring occasionally, until the potatoes begin to soften slightly. - Add the broth and green beans:
Pour in the chicken or vegetable broth, then add the green beans. Stir everything together, cover the pot, and bring the mixture to a simmer. - Simmer:
Reduce the heat to low and let everything simmer for 15–20 minutes, or until the potatoes are tender and the green beans are cooked through. Stir occasionally, and check the seasoning, adding more salt and pepper if needed. - Finish with butter:
Once the vegetables are tender and the flavors have melded, stir in the butter until melted and creamy. - Serve:
Garnish with chopped fresh parsley, if desired. Serve hot as a side dish alongside your favorite main course!
Tips
- Add protein: For a more substantial meal, add cooked sausage or bacon to the dish for extra flavor.
- Flavor variations: Try adding a splash of lemon juice or balsamic vinegar to brighten up the flavors at the end.
- Make ahead: This dish stores well in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave.
Green beans and potatoes make a satisfying and easy side dish that pairs well with almost any main course. The creamy potatoes and tender green beans are elevated by aromatic herbs and butter, creating a simple yet flavorful dish that your whole family will enjoy. Perfect for a quick weeknight dinner or as a comforting side for a holiday feast!
Green Beans and Potatoes Recipe
This simple and delicious Green Beans and Potatoes recipe is a perfect side dish for any meal. With tender green beans and creamy potatoes, it's a comforting dish that's easy to make!
Equipment
- Large pot or Dutch oven
- Wooden spoon
- Knife and cutting board
- Strainer or colander
Ingredients
- 1 lb fresh green beans trimmed
- 4 medium potatoes peeled and cut into cubes
- 2 tbsp olive oil
- 1 medium onion diced
- 2 cloves garlic minced
- 1 tsp dried thyme
- ½ tsp dried rosemary
- Salt and pepper to taste
- 1 cup chicken or vegetable broth
- 2 tbsp butter
- Fresh parsley chopped (optional for garnish)
Instructions
- Prepare the vegetables:
- Wash and trim the green beans, then cut the potatoes into small cubes for even cooking.
- Sauté the onion and garlic:
- Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook for 3–4 minutes until softened. Add the minced garlic and sauté for another 1–2 minutes until fragrant.
- Cook the potatoes:
- Add the cubed potatoes to the pot, along with thyme, rosemary, salt, and pepper. Stir to combine, then cook for 5 minutes, stirring occasionally, until the potatoes begin to soften slightly.
- Add the broth and green beans:
- Pour in the chicken or vegetable broth, then add the green beans. Stir everything together, cover the pot, and bring the mixture to a simmer.
- Simmer:
- Reduce the heat to low and let everything simmer for 15–20 minutes, or until the potatoes are tender and the green beans are cooked through. Stir occasionally, and check the seasoning, adding more salt and pepper if needed.
- Finish with butter:
- Once the vegetables are tender and the flavors have melded, stir in the butter until melted and creamy.
- Serve:
- Garnish with chopped fresh parsley, if desired. Serve hot as a side dish alongside your favorite main course!
Leave a Reply