Prep time: 10 min | Cook: 25 | Total: 35 | Servings: 6 | Yield: 6 servings
This Old-Fashioned Green Beans and Potatoes is the perfect thing to go with a summer barbecue, but we’re sure to enjoy the hell out of such a meal. It was a tradition growing up in my home, but I generally only ate the potatoes because just a few years ago, my deep passion for green beans showed up. This minimalist side dish pairs easily with any grilled or roasted meat, so take note of this one as the weather gets warmer, and you start cooking outside. It is the kind of colorful and delicious side that would be nice to have alongside a steak, grilled chicken, or even a home-made burger alongside this would be nice to have.
I’ve had fresh green beans for way too long like, maybe this has been a nightmare since last summer. I love a fresh green bean slightly crunchy, and for lack of a better word, the flavor is just so “green.” The freshness reminds me of the summer, which I currently desperately need. So when I heard all about this recipe from a friend, I realize that this is the time where I should wake up from my nightmare. You should try these Old-Fashioned Green Beans and Potatoes too, and don’t forget to enjoy it with your loved ones.
3 cups thinly sliced potatoes
2 cups frozen green beans
½ tsp dried thyme
¼ tsp ground black pepper
1 tsp vegetarian Worcestershire sauce
1 cup vegetable broth, divided
1 tsp cornstarch
¼ cup chopped fresh parsley
1. In a large skillet, add and combine potatoes, green beans, thyme, pepper, Worcestershire sauce, and 3/4 cup of broth over medium-high heat. Bring to a boil; reduce heat to medium-low, cover, and simmer 15 to 20 minutes or until vegetables are tender.
2. In a small bowl, add and blend the remaining broth and cornstarch. Stir in parsley, then add to potato mixture. Cook, stirring, until bubbly and thickened.
Per Serving: 82.7 calories; 0 mg cholesterol; 99.3 mg sodium; 2.1 g protein; 18.3 g carbohydrates.
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