green beans and potatoes Recipe
This simple and hearty dish combines fresh green beans and tender potatoes, creating a nutritious side that pairs well with any main course. It's an excellent way to enjoy seasonal produce while keeping the flavors bright and vibrant.
Equipment
- 1 large pot or saucepan
- 1 colander
- 1 cutting board
Ingredients
- 1 pound green beans, trimmed
- 1.5 pounds small potatoes, halved or quartered if large
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon lemon juice optional
Instructions
- Begin by bringing a large pot of salted water to a boil. Add the halved or quartered potatoes and cook for about 10 minutes, or until tender when pierced with a fork.
- While the potatoes are cooking, trim the ends off the green beans. After the potatoes have cooked for 10 minutes, add the green beans to the pot.
- Continue to cook both potatoes and green beans for an additional 5-7 minutes, until the green beans are bright green and tender-crisp.
- Drain the potatoes and green beans in a colander and set aside.
- In the same pot, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute, just until fragrant but not browned.
- Return the drained potatoes and green beans to the pot. Stir well to coat with the garlic oil. Season with salt and pepper, and add lemon juice if using.
- Toss everything together gently, ensuring the vegetables are well combined with the seasonings. Cook for an additional 2 minutes to heat through.
- Serve warm as a delicious side dish.
Notes
For added flavor, you can include herbs like thyme or parsley towards the end of cooking.
This dish can be served immediately or stored in the fridge for up to three days. Reheat gently before serving.