Recipe Detail

Meatless Mountain Green Beans with Potatoes

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  1. 2 pounds - green beans trimmed, cut into 1-inch pieces, about 8 cups
  2. 4 cups - water or as needed
  3. 2 tablespoons - extra-virgin olive oil
  4. 2 teaspoons - smoked Spanish paprika mild or sweet, plus more to taste
  5. 1 1/2 teaspoons - salt
  6. 16 - baby or new potatoes about golf ball size, rinsed but not peeled


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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