Fresh String Beans with Red potatoes
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 340.2
- Total Fat: 14.3 g
- Cholesterol: 31.0 mg
- Sodium: 989.4 mg
- Total Carbs: 48.8 g
- Dietary Fiber: 10.1 g
- Protein: 7.8 g
IntroductionI only make this when my garden comes in so everything is fresh and organic. I suppose one could try to substitute frozen Italian flat green beans and most good produce departments have fresh organic small Red Bliss potatoes, onions, parsley (I used the more delicately flavored curly parsley) and garlic. - Go for it! I call this a side dish, but when I make this recipe, it is all I want. My husband feels the same way. I only make this when my garden comes in so everything is fresh and organic. I suppose one could try to substitute frozen Italian flat green beans and most good produce departments have fresh organic small Red Bliss potatoes, onions, parsley (I used the more delicately flavored curly parsley) and garlic. - Go for it! I call this a side dish, but when I make this recipe, it is all I want. My husband feels the same way.
ONLY USE THIS INGREDIENTS LIST (the other was for nutritional calculations only - the recipe does not call for mashed potatoes and each serving does not have a cup of chopped onions)
2.5 pounds of fresh green string beans (Roma flat beans are good, any fresh beans will do, heirloom string beans are what I grow and use.) Wash the beans, break off the heads and tails, string if necessary and break beans into @ 2"pieces.
2 pounds 2" diameter Red Bliss Potatoes, scrubbed and cut in half (If you have to use larger potatoes, just cut them down accordingly.)
1 cup medium-fine diced onions (I use sweet ones)
3 large cloves garlic minced
3 TBS olive oil
2 TBS salt and 1 TBS sugar added to 6-8 quarts boiling water
I sit on the porch and make snapping the beans into an enjoyable ritual. It takes me about 20 minutes to snap 2.5 pounds of green beans - but I don't hurry.
When I drain the cooked beans and potatoes, I then put them into a much smaller pot (one with a cover). When you are stirring in the garlic, onions and oil, some of the potatoes will probably smush up a bit - that's ok. I cook my onions in a 6" cast iron skillet - it is perfect for this. I try to keep the onion mixture warm - or I heat it up just before mixing with the drained beans and potatoes. If your ingredients are good and fresh, this is Southern Comfort Food at it's best.
Bring the water, salt & sugar to rolling boil. Add the scrubbed, chunked potatoes. Cook @ 10-15 minutes, until potatoes are not quite done. Add the green beans and cook 10-15 minutes or until the potatoes are done and the beans are tender.
While the spuds are cooking, heat oil in a small skillet. Add onions and cook until translucent (@10 minutes) add garlic and cook until fragrant and barely golden -(NOT BROWN.) Remove pan from heat and set aside.
After you add the beans to the potatoes to cook, while you are waiting, chop the parsley and set aside.
When done, drain the potatoes and beans ( I have a large screen sieve that I use, a colander would do.) Then return the beans and potatoes to the still hot cooking pot. Add the raw parsley, and then the sauteed onions, garlic and the oil they were cooked in. Stir well and cove the pot for @ 8-10 minutes to allow the flavors to meld.
Serving Size: makes 6 @2 cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user CURTIOSITY.