Regular Foods · Vegetable Sides · by Bramble
Greenwarden Red Potatoes and Beans
Green Beans and Red Potatoes
A familiar two-for-one side: tender green beans and red potatoes, lightly seasoned rather than buried under sauce. It works especially well beside roast chicken, turkey, pork tenderloin, or fish.
- Total time
- 25 min
- Yield
- 6 servings
- Serving
- About 1/2 cup
- Texture
- Tender vegetables and potatoes
Ingredients
- 8 ounces fresh green beans, trimmed and cut into 1-inch pieces
- 8 ounces small red potatoes, scrubbed and cut into 1-inch pieces
- 1 1/2 teaspoons light soft-tub margarine
- 2 tablespoons chopped fresh parsley
- 1/8 teaspoon kosher salt
- Black pepper, to taste
- Pinch of paprika
Directions
- 1
Place the potatoes in a steamer basket over simmering water. Cover and steam for 4 minutes.
- 2
Add the green beans, cover again, and steam for about 8 minutes more, until the potatoes and beans are both tender.
- 3
Transfer to a bowl and toss gently with the margarine, parsley, salt, pepper, and paprika.
- 4
Divide into six half-cup servings and pair with a separately measured protein.
PER SERVING
Nutrition
- Protein
- 2g
- Calories
- 49
- Carbs
- 9g
- Fat
- 2g
- Fiber
- 2g
- Sodium
- 129mg
Nutrition per serving is reported by the source recipe. Margarine brand, added salt, and the finished vegetable yield can change the result.
Source: Adapted and independently worded from the American Heart Association's Green Beans and Red Potatoes.
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