Fresh Green Beans W Fresh Irish Potatoes Recipes

FRESH GREEN BEANS W/ FRESH IRISH POTATOES

Steps:

• 1. in a large skillet cook bacon sections on med heat, when drippings begin to gather in pan dump in chopped onion. Cook until bacon is crisp and onion is tender.
• 2. Have bacon onion mixture on low, add beans and irish potatoes to bacon and onion; turn heat up to medium/ high to get beans and potatoes to boiling well. Add salt and pepper and toss to coat. Cover, turn heat down to low...medium low and cook until potatoes are fork tender. Make sure all liquid does not boil out, beans will stick. May add a little more if necessary.
• 3. Remove lid, if too much liquid may turn up to cook some liquid out. Watch closely so contents do not stick.

GREEN BEANS AND NEW POTATOES

Steps:

• In a 5-qt. slow cooker, layer the green beans, potatoes, mushrooms and onion. In a small bowl, combine the remaining ingredients; pour over vegetables. Cover and cook on low for 6-8 hours or until vegetables are tender. Serve with a slotted spoon.

BOILED POTATOES AND GREEN BEANS

Steps:

• Place baby red potatoes in a large saucepan; add enough water to cover by 1 inch. Bring to a boil; add coarse salt, and cook until potatoes are tender, 15 to 20 minutes. Remove with a slotted spoon; slice in half.
• Add green beans to boiling water; cover, and cook until crisp-tender, 4 to 6 minutes. Drain; transfer vegetables to a medium bowl. Add butter; season with salt and ground pepper. Toss.

ROASTED POTATOES WITH GREEN BEANS AND MUSHROOMS

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Grease a shallow baking dish.
• Mix soup mix and 1/4 cup olive oil together in a large zip-top bag. Add potatoes and coat well. Transfer to the prepared baking dish.
• Roast in the preheated oven, uncovered, for 30 minutes. Mix in green beans and portobello mushrooms. Sprinkle in carrots and drizzle with remaining 1 tablespoon olive oil. Continue to roast until beans and potatoes are tender, about 10 minutes more.

GREEN BEANS AND POTATOES

Steps:

• Wash beans thoroughly. Snap off ends and remove strings.
• Break into 2 inch pieces.
• Peel potatoes and cut in half.
• In a large pot fry bacon, just until it starts to brown.
• Add the beans and potatoes.
• Cover with water. Bring to a boil.
• Reduce heat and simmer on medium for about 1 hour.
• Salt and pepper to taste.
• ****I also threw some onions in the pot as well. The onions added a little more flavor.

GREEN BEANS AND POTATOES

Steps:

• In a large skillet over medium-high heat combine potatoes, green beans, thyme, pepper, Worcestershire sauce and 3/4 cup of broth. Bring to a boil; reduce heat to medium-low, cover and simmer 15 to 20 minutes or until vegetables are tender.
• In a small bowl blend remaining broth and cornstarch. Stir in parsley; add to potato mixture. Cook, stirring, until bubbly and thickened.

FRESH GREEN BEANS WITH NEW POTATOES

Steps:

• Remove ends of beans and wash in a colander. set aside and let drain.
• In a large dutch oven, heat olive oil and add beans, turning to coat. Add 2 cups of Chicken broth and 2-3 tsp of Ronda's House Seasonings (to taste).
• Cook over medium-low heat, covered for about 30 minutes or until beans are about half done.
• Wash potatoes, leaving skins on, and cut in half (depending on size you can leave whole).
• Add potatoes and onion to beans.
• Add more broth if needed.
• Cover and allow to cook until potatoes are tender, about 20-35 minutes.
• Check often to make sure liquid levels are alright in case you need to add more broth.
• Beans should be slightly wilted when done.
• Take off lid and add pepper and butter in the last 15 minutes of cooking.