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green beans & potatoes

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Yield: Serves 4-6

Category: Side Dish

Method: Sautéing

Cuisine: American

Diet: Vegetarian (can be made vegan by omitting butter)

Ingredients:

  • 2 lbs fresh green beans, trimmed
  • 2 Russet potatoes, diced in 1-inch cubes
  • 1/2 onion, diced
  • 2 Tbsp minced garlic
  • 1 tsp Extra Virgin Olive Oil (EVOO) to coat bottom of pan
  • 1/2 cup vegetable stock (may use chicken stock or water)
  • 1 tsp Paul Prudhomme’s Vegetable Magic
  • 1/2 tsp onion powder
  • 1/4 tsp cracked pepper
  • 1 tsp butter (optional)

Directions:

  1. Preheat the Pan: Bring a pan to medium/high heat.
  2. Sauté Onion: Coat the bottom of the pan with EVOO. Add onion and sauté until fragrant.
  3. Add Garlic and Green Beans: Add garlic and green beans to the pan. Give it a good stir to mix.
  4. Season and Simmer: Pour in your chosen liquid (vegetable stock, chicken stock, or water). Season with vegetable magic, onion powder, and cracked pepper. Add the diced potatoes and a tablespoon of butter (optional). Stir well.
  5. Cook: Reduce the heat to medium. Cover the pan and let it cook until the vegetables are tender, about 20-25 minutes.

Notes:

  • Feel free to adjust the seasoning according to your taste.
  • For a vegan version, omit the butter or use a plant-based alternative.
  • This dish pairs well with a variety of main courses, making it a versatile side dish for any meal.

 

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1 thought on “green beans & potatoes”

  1. My mom made it all the time. She called it succatash. I don’t know what it’s called but I love it and will keep making it. It’s nice to know we weren’t the only people who were eating are green beans and potatoes this way.

    Reply

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