Green Beans and Potatoes – Spend With Pennies

Ready in minutes, Green Beans and Potatoes is a side dish you can make all year long.

Green beans, potatoes, and onions are seasoned and cooked in butter for a delicious budget-friendly side dish!

Simple Ingredients = A Perfect Side Dish!

From our favorite green bean casserole to spicy Szechuan beans, they’re one of our favorite side dishes. This version turns a handful of beans into a hearty and delicious side.

• Potatoes: Any variety of potatoes can be used, I like reds or yellow potatoes because they are creamy and don’t need to be peeled. If using russets, peel them first.
• Green Beans: Fresh green beans are best, but frozen green beans can be used in place with no other changes to the recipe.
• Onions: Caramelized onions add mild sweetness and flavor.
• Seasonings: Seasoned salt and a dash of garlic powder are all you need.

Variations

• Bacon: Fry up some bacon and saute the onions in the drippings in Step 3, then top it with bacon bits.
• Meat: Diced ham, sliced summer sausage, or leftover chicken or turkey makes green beans and potatoes a flavorful and budget-friendly main dish.
• Veggies: Other tasty veggies to toss in are sliced mushrooms, strips of red bell peppers, and even chopped spinach or kale.
• Cheese: Top with parmesan cheese, cheddar, or crumbled feta before serving if desired.
• Seasoning: Add an extra pop of flavor, you can switch out the seasoned salt for a robust Cajun blend.

How to Make Green Beans and Potatoes

1. Boil the potatoes (recipe below).
2. Saute onions in olive oil and add potatoes, green beans, and seasonings.
3. Cook until potatoes are browned and beans are tender.
4. Stir in butter and additional seasonings before serving.

Storing Leftovers

Keep leftover green beans and potatoes in an airtight container in the refrigerator for up to 5 days. Enjoy cold or reheat portions in the microwave with water or broth.

Freeze portions in zippered bags for up to 6 months and thaw overnight in the refrigerator before reheating. Leftovers can also be added to a hearty vegetable soup.

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Green Beans and Potatoes

This green beans and potatoes recipe is a simple and flavorful side dish with tender potatoes, fresh green beans, and a blend of savory seasonings,

Prep Time 10 minutes minutes

Cook Time 33 minutes minutes

Total Time 43 minutes minutes

Cook ModePrevent your screen from going dark

• If using Russet potatoes, peel the potatoes. Cut the potatoes into ¾-inch cubes.

• Add the potatoes to a medium saucepan and fill with cold water to 1 inch above the potatoes. Add salt and bring to a boil over medium-high heat. Cook uncovered for 10 to 12 minutes or until the potatoes are tender and almost cooked through.

• While the potatoes are boiling, heat a large skillet over medium-low heat. Add the olive oil and onions, cook for 3 to 4 minutes or until they begin to soften.

• Drain the potatoes well and add them to the skillet along with the green beans. Add garlic powder, seasoned salt, and pepper. Stir to combine.

• Cook, stirring occasionally, for 15 to 20 minutes or until the potatoes are lightly browned and the beans are tender.

• Stir in the butter and season with additional salt and pepper to taste.

Store leftover green beans and potatoes in an airtight container in the fridge for up to 5 days or freeze for 6 months. Reheat in the microwave with a splash of water or broth.

Calories: 160 | Carbohydrates: 21g | Protein: 3g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 11mg | Sodium: 915mg | Potassium: 512mg | Fiber: 4g | Sugar: 3g | Vitamin A: 526IU | Vitamin C: 25mg | Calcium: 38mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Side Dish

Cuisine American

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