Recipe by LaGrub
Tender green beans and golden potatoes simmered with onion, garlic, herbs, and a savoury broth for an easy, comforting side dish full of homemade flavour.
Calories
185kcal
Protein
5g
Carbs
30g
Fat
7g
Trim the green beans and cut them into bite-sized pieces. Wash the baby potatoes and halve any larger ones so the pieces are similar in size.
Heat the olive oil in a large heavy-bottomed pot over medium heat. Add the chopped onion and cook for 3 to 4 minutes until softened. Add the garlic and cook for another 30 seconds.
Stir in the smoked paprika, thyme, black pepper, and salt. Cook briefly until the spices become fragrant.
Add the potatoes and vegetable broth to the pot. Bring the mixture to a gentle boil, then reduce the heat and cover.
Cook the potatoes for about 12 minutes, or until they are beginning to become tender but are not yet completely cooked.
Add the green beans and continue simmering uncovered for 12 to 15 minutes, until the potatoes are tender and the beans are cooked through but still have some texture.
Stir in the apple cider vinegar and butter. Taste and adjust the seasoning if needed. Simmer for another minute so the flavours come together.
Scatter fresh parsley over the green beans and potatoes. Serve warm with some of the savoury cooking liquid spooned over the vegetables.
This green beans and potatoes recipe is a simple, comforting side dish made with tender green beans, creamy potatoes, onion, garlic and savoury herbs. A light broth and splash of apple cider vinegar give the vegetables plenty of flavour without making the dish heavy.
Simple and budget-friendly ingredients.
One-pot preparation with minimal cleanup.
Tender potatoes and flavourful green beans.
Perfect for family dinners and holiday meals.
Easy to customise with your favourite seasonings.
The combination of garlic, onion, smoked paprika and thyme creates a savoury base for the vegetables. The broth helps the potatoes become tender while the green beans retain a pleasant bite. A small splash of apple cider vinegar at the end brightens the whole dish.
Small baby potatoes are ideal because they become tender and creamy while holding their shape. Cut larger potatoes into similar-sized pieces so everything cooks evenly.
Add the green beans after the potatoes have had time to cook. This keeps them tender without making them overly soft or dull in colour.
The savoury broth and seasonings provide depth, while a little apple cider vinegar adds brightness. Taste before serving and adjust the seasoning if needed.
These green beans and potatoes make an excellent side for roasted chicken, grilled meats, baked fish or a hearty family dinner. They can also be served alongside other vegetable dishes for a comforting meal.
Yes. Frozen green beans can be used when fresh beans are unavailable. Add them towards the end of cooking so they do not become overly soft.
Yes. Cooked crumbled bacon adds a smoky, savoury flavour and works especially well with the potatoes and green beans.
Yes. Use vegetable broth to keep the dish vegetarian. The vegetables and seasonings provide plenty of flavour without meat.
This green beans and potatoes recipe is an easy way to turn simple vegetables into a satisfying and flavourful side dish. The tender potatoes, fresh green beans, garlic, herbs and savoury broth make it a dependable addition to everyday dinners and special occasions. For more delicious homemade recipes, explore LaGrub.
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