Prep time: 10 min | Cook: 25 | Total: 35 | Servings: 6 | Yield: 6 servings
This Green Beans and Potatoes are my favorite! It is a very good alternative for greasy meat. I am kind of making a pass from a meaty and greasy meal that is why I am looking for new and easy recipes and this one just gets me! I am so satisfied with the taste of all the veggies in this dish. The simplicity of the flavors is the best thing about this. For those of you who love potatoes and beans, this will surely satisfy you to your very core! I may be exaggerating but it’s just that, I want you to taste it yourself and find out if what I am saying is true! For those of you who want meat, you can also add ground pork or beef. I know that it will be awesome with meat but I just prefer this recipe instead. If you do add meat, make sure to toast it a little. It will give extra flavor to the dish. Enjoy!
INGREDIENTS
Want to save this recipe? Enter your email below and we’ll send the recipe straight to your inbox!
3 cups thinly sliced potatoes
2 cups frozen green beans
½ teaspoon dried thyme
¼ teaspoon ground black pepper
1 teaspoon vegetarian Worcestershire sauce
1 cup vegetable broth, divided
1 teaspoon cornstarch
¼ cup chopped fresh parsley
HOW TO MAKE OLD-FASHIONED GREEN BEANS AND POTATOES
Step 1: Place the potatoes, green beans, thyme, pepper, Worcestershire sauce, and 3/4 cup of broth in a large skillet. Bring to a boil over medium-high heat, then, adjust the heat to medium-low and simmer for about 15 to 20 minutes, covered, until the vegetables are tender.
Step 2: Combine the rest of the broth and the cornstarch in a small bowl. Then, add in the parsley.
Step 3: Stir it in the potato mixture and continue to cook while stirring until bubbly and thickened.
Nutrition Facts:
Per Serving: 82.7 calories; 0 mg cholesterol; 99.3 mg sodium; 2.1 g protein; 18.3 g carbohydrates
Ingredients
- 3 cups thinly sliced potatoes
- 2 cups frozen green beans
- ½ teaspoon dried thyme
- ¼ teaspoon ground black pepper
- 1 teaspoon vegetarian Worcestershire sauce
- 1 cup vegetable broth, divided
- 1 teaspoon cornstarch
- ¼ cup chopped fresh parsley
Instructions
Step 1: Place the potatoes, green beans, thyme, pepper, Worcestershire sauce, and 3/4 cup of broth in a large skillet. Bring to a boil over medium-high heat, then, adjust the heat to medium-low and simmer for about 15 to 20 minutes, covered, until the vegetables are tender.
Step 2: Combine the rest of the broth and the cornstarch in a small bowl. Then, add in the parsley.
Step 3: Stir it in the potato mixture and continue to cook while stirring until bubbly and thickened.
