Freshly Snapped Green Beans with Potatoes
If you want a hearty, flavorful, and wholesome side, this Fresh Snapped Green Beans and Potatoes dish is a timeless favorite. Bright green beans are combined with soft, tender potatoes and gently cooked in a rich, savory broth. For extra depth, you can add smoky bacon or ham. Easy to prepare and deeply comforting, this dish works just as well for weeknight dinners as it does for holiday tables.
🥔 Fresh Snapped Green Beans & Potatoes
📝 Ingredients
- Fresh green beans – 1 lb, snapped with ends removed
- Small new potatoes – 1 lb, quartered
- Olive oil or butter – 1 tbsp
- Onion – 1 large, diced
- Garlic – 2 cloves, minced
- Chicken or vegetable broth – 4 cups
- Salt – 1 tsp, or to taste
- Black pepper – ½ tsp
- Smoked paprika – ½ tsp (optional)
- Red pepper flakes – ¼ tsp (optional)
- Bacon bits or diced ham – ¼ cup (optional)
- Fresh parsley – chopped, for garnish
🍴 Instructions
Step 1: Prep the Vegetables
Rinse the green beans and snap them into smaller pieces. Wash the potatoes and cut them into quarters, slicing smaller if needed to ensure even cooking.
Step 2: Cook the Aromatics
Heat the olive oil or butter in a large pot over medium heat. Add the diced onion and cook for about 5 minutes, until softened and translucent. Stir in the garlic and cook for another minute until fragrant.
Step 3: Add Vegetables and Liquid
Add the green beans and potatoes to the pot, then pour in the broth. Season with salt, black pepper, smoked paprika, and red pepper flakes. Stir in the bacon or ham if using.
Step 4: Simmer Until Tender
Bring everything to a boil, then reduce the heat. Cover and simmer for 20–25 minutes, or until the potatoes are fork-tender and the green beans are fully cooked.
Step 5: Finish and Serve
Taste and adjust seasoning as needed. Garnish with fresh parsley and serve warm as a side dish or a light main.
