recipes:side_dish:beans:homestyle_green_beans_and_potatoes
I used a combination of small purple potatoes and tiny gold ones, but any small, new potatoes will do. Or, if you don’t have new potatoes, chop large potatoes into 3/4-inch cubes. But waxy new potatoes taste best in this and hold together better.
- 1 large onion, chopped or thinly sliced
- 2 cloves garlic, minced or pressed
- 1 1/4 pound green beans, trimmed and cut into 1 1/2 inch pieces
- 12 ounces small new potatoes, halved
- 4-6 cups vegetable broth or “no-chicken” broth
- freshly ground black pepper, to taste
- 1/4 teaspoon hickory salt or liquid smoke
- salt to taste (if using sodium-free broth)
- In a large Dutch oven or saucepan, cook the onion until it begins to brown, adding a splash of water when necessary to keep it from sticking. Add the garlic and cook for another minute.
- Add the green beans and the potatoes and then add enough broth to barely cover the potatoes. Add black pepper to taste, bring to a boil. Reduce heat to simmer and cover. Cook until potatoes are tender, about 15-20 minutes.
- Add the smoked salt or Liquid Smoke and cook for another minute. Serve with slotted spoon to reserve broth for another use or serve in a bowl with a piece of cornbread for sopping up all the flavorful broth.
Preparation time: 15 minute(s) | Cooking time: 20 minute(s)
Number of servings (yield): 4 Nutrition Facts
Nutrition (per serving): 136 calories, 2 calories from fat, <1g total fat, 0mg cholesterol, 610.4mg sodium, 808.8mg potassium, 30.7g carbohydrates, 6.7g fiber, 3.3g sugar, 5.8g protein, 4.1 points.
source: http://blog.fatfreevegan.com/2011/07/homestyle-green-beans-and-potatoes.html
tags: CSA, vegetarian, vegan, pareve
recipes/side_dish/beans/homestyle_green_beans_and_potatoes.txt · Last modified: 2017/12/19 19:43 by admin