Meatless Mountain Green Beans with Potatoes Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.

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.

    Brief Description

    Slow cooked green beans and potatoes with a meaty flavor provided by smoked Spanish paprika.

    Main Ingredient:

    green beans

    Category:  Vegetables

    Cuisine:  Southern

    Prep Time: 15 min
    Cook Time: 1 hour(s) 30 min

    Source

    Eating Well

    Posted By:

    cookingmama

    Posted On:

    September 4, 2013

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