Snap Beans and Potatoes
Elevate your side dish game with this hearty and flavorful Snap Beans and Potatoes recipe! Featuring tender green beans (also known as snap beans) and creamy red potatoes, this dish is cooked to perfection in a savory blend of butter, olive oil, and aromatic garlic and onions. Simmered in rich chicken or vegetable broth, the dynamic duo of beans and potatoes soaks up layers of flavor, creating a comforting and wholesome addition to any meal. Best of all, this easy one-pot recipe comes together in just 45 minutes, making it perfect for busy weeknights or relaxed family dinners. Garnished with fresh parsley, this versatile dish can shine as a healthy side or a light vegetarian-friendly main course when made with veggie broth. Bursting with vibrant color and irresistible seasonings, Snap Beans and Potatoes is destined to become a crowd-pleasing favorite!
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Recipe Information
Ingredients
- 1 pound fresh green beans (snap beans), trimmed
- 1 pound small red potatoes, halved or quartered
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium yellow onion, finely chopped
- 3 garlic cloves, minced
- 1 cup chicken broth (or vegetable broth for vegetarian option)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
Wash and trim the green beans. Cut in half if they are particularly long. Set aside.
Wash the red potatoes well and halve or quarter them depending on their size. Aim for uniformly sized pieces to ensure even cooking.
In a large pot or deep skillet over medium heat, combine the butter and olive oil. Once the butter has melted, add the chopped onion and sauté for 3-4 minutes, stirring occasionally, until the onion is soft and translucent.
Add the minced garlic to the pot and cook for another minute until fragrant, being cautious not to burn it.
Add the potatoes to the pot and stir to coat them in the butter and onion mixture. Cook for 5 minutes, stirring occasionally.
Pour in the chicken (or vegetable) broth and add the salt and black pepper. Stir well. Cover the pot with a lid and let the potatoes cook for 10 minutes.
After 10 minutes, add the green beans to the pot and stir gently to combine them with the potatoes. Cover again and cook for an additional 10-12 minutes, or until the potatoes are fork-tender and the green beans are cooked but still slightly crisp.
Taste and adjust seasoning with more salt or pepper if needed.
Garnish with freshly chopped parsley before serving, if desired.
Serve warm as a side dish or a light main course.
Nutrition Facts
Calories |
242 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.4 g | 16% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 23 mg | 8% | |
| Sodium | 723 mg | 31% | |
| Total Carbohydrate | 30.5 g | 11% | |
| Dietary Fiber | 6.0 g | 22% | |
| Total Sugars | 6.4 g | ||
| Protein | 5.4 g | 11% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 65 mg | 5% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 861 mg | 18% | |
*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.
