Potatoes in Green Beans
Elevate your dinner table with this simple yet flavorful recipe for **Potatoes in Green Beans**, a perfect blend of tender baby potatoes and crisp green beans simmered in a savory broth. Infused with aromatic garlic, sautéed onions, and a hint of paprika, this dish offers a comforting balance of earthy and spicy notes. The addition of red pepper flakes provides optional heat, while a sprinkle of fresh parsley adds a vibrant finish. This one-pan creation comes together in just 45 minutes, making it an easy and wholesome choice for a hearty side or light vegetarian main. Packed with fresh ingredients and bursting with flavor, this dish is both satisfying and customizable to suit any palate. Perfect for families looking for a quick, healthy option or anyone craving a rustic, homestyle meal.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 lb baby potatoes
- 1 lb fresh green beans
- 2 tbsp olive oil
- 1 medium yellow onion
- 3 garlic cloves
- 2 cups vegetable broth
- 1 tsp salt
- 0.5 tsp black pepper
- 0.5 tsp paprika
- 0.25 tsp red pepper flakes (optional)
- 2 tbsp fresh parsley (for garnish)
Instructions
Wash and scrub the baby potatoes thoroughly. Cut them in half or quarters, depending on their size, to create bite-sized pieces.
Trim the stems off the green beans and wash them thoroughly. Set aside.
Peel and dice the yellow onion into small pieces. Mince the garlic cloves finely.
Heat the olive oil in a large skillet or sauté pan over medium heat.
Add the diced onion to the skillet and sauté for 3-4 minutes until softened and translucent.
Stir in the minced garlic and cook for an additional 1 minute until fragrant, being careful not to burn it.
Add the halved potatoes to the skillet and stir to coat them in the oil and onion mixture. Sprinkle with salt, black pepper, paprika, and optional red pepper flakes.
Pour in the vegetable broth, ensuring the potatoes are partially submerged. Bring the mixture to a gentle boil.
Reduce the heat to low, cover the skillet with a lid, and let the potatoes simmer for 10-12 minutes, stirring occasionally.
After 10-12 minutes, add the green beans to the skillet, spreading them evenly over the potatoes.
Cover the skillet again and let the mixture simmer for another 10-12 minutes, or until the potatoes are fork-tender and the green beans are cooked to your preferred level of tenderness.
If needed, uncover the skillet and cook for another 2-3 minutes to allow any excess liquid to evaporate.
Taste and adjust seasoning as needed with additional salt or pepper.
Remove from heat and garnish with freshly chopped parsley before serving.
Serve hot as a side dish or a light main course.
Nutrition Facts
Calories |
973 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.3 g | 43% | |
| Saturated Fat | 5.7 g | 29% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3539 mg | 154% | |
| Total Carbohydrate | 155.9 g | 57% | |
| Dietary Fiber | 30.2 g | 108% | |
| Total Sugars | 29.9 g | ||
| Protein | 27.9 g | 56% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 347 mg | 27% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 3952 mg | 84% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
