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Meatless Mountain Green Beans with Potatoes
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Brief Description
Slow cooked green beans and potatoes with a meaty flavor provided by smoked Spanish paprika.
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Main Ingredient
green beans
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Category: Vegetables
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Cuisine: Southern
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Prep Time: 15 min(s)
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Cook Time: 90 min(s)
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Recipe Type: Public
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Source:
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Tags:
Vegetarian Gluten-Free Dairy-Free Low-Fat Large groups Low-Cholesterol Dutch Oven Paleo Thanksgiving Low-carb
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Notes:
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Posted By: cookingmama
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Posted On: Sep 04, 2013
Number of Servings:
Ingredients:
- 2 pounds - green beans trimmed, cut into 1-inch pieces, about 8 cups
- 4 cups - water or as needed
- 2 tablespoons - extra-virgin olive oil
- 2 teaspoons - smoked Spanish paprika mild or sweet, plus more to taste
- 1 1/2 teaspoons - salt
- 16 - baby or new potatoes about golf ball size, rinsed but not peeled
Directions:
Place beans in a large pot or Dutch oven. Pour in enough water to just barely cover the beans. Add oil, paprika and salt; gently stir to combine. Bring to a boil. Reduce heat to maintain a lively simmer; cover and cook until the beans are tender, about 1 hour. (Check the pot occasionally and add water a little bit at a time if the beans are in danger of cooking dry). Taste the bean broth and stir in additional paprika, if desired, for a "meatier" taste, but do so in small increments, as too much can impart a bitter taste.
Place potatoes on top of beans and push down into broth. Return to a simmer and cook, uncovered, until the potatoes are very tender, about 20-30 minutes more.
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