Growing up, Eric often ate green beans as a vegetable side dish. So a few weeks ago, when Eric & I were out to dinner with his mother, she was surprised to hear me say that Eric did not like green beans. (For my side dishes, I ordered mashed potatoes and green beans and proclaimed that I often ordered green beans when eating out because Eric did not like them and we rarely ate them at home.) Eric clarified his position on this vegetable and we both learned that he prefers other green vegetables (asparagus, Brussels sprouts, and broccoli) to green beans.
Over this past weekend, Eric ran to the grocery store to pick up a few things we needed for the recipes we were making for dinner. Along with the needed items, Eric also brought home some green beans. I was so pleased! When we talked with Eric’s mom later that day, I shared with her that Eric had bought green beans for me. With no specific prep in mind, his mother suggested we make the green bean and potato dish Eric’s grandmother used to make. Eric agreed that he really enjoyed green beans prepared that way as a child.
Eric came up with a few potato and green bean recipes for us to try. This is the version we both gave thumbs up to. The oregano provides depth of flavor and the taco seasoning provides extra flavor and a bit of a kick to this classic veggie side dish.
Potatoes & Green Beans
Potatoes & Green Beans (adapted from eatsomethingvegan.com) Prep Time: 10 minutes, Cook Time: 35 minutes, Total Time: 45 minutes, Makes: 4 servings
Ingredients:
- 1-1/2 pounds potatoes
- 2 tablespoons olive oil, divided
- 3/4 teaspoon salt, divided
- 1/4 teaspoon pepper
- 1/2 tablespoon taco seasoning
- 1/2 tablespoon oregano
- 1 pound green beans, trimmed
- 4 garlic cloves, minced
Instructions:
Preheat the oven to 400º F. Peel the potatoes and cut them into medium-sized cubes. Place the cubes into a mixing bowl and add 1-1/2 tablespoons of the olive oil, the taco seasoning, oregano, 1/2 teaspoon salt, and the pepper. Mix everything well.
Add the oil, taco seasoning, salt, & pepper to the cut potatoes . . .
. . . and mix them together well.
Evenly spread the potatoes out on a large baking sheet so they are not touching. Bake them in the preheated oven for 15 minutes.
Transfer the potatoes to the baking sheet.
While the potatoes bake, add the green beans to the same mixing bowl the potatoes were in. Add the remaining 1/2 tablespoon of olive oil, the garlic, and the remaining 1/4 teaspoon of salt. Stir it all together to coat the green beans.
Trim the green beans and combine them with the oil, garlic, and salt.
Remove the potatoes from the oven and add the green beans to the baking sheet, gently mixing everything together.
Add the green beans to the potatoes.
Return the baking sheet to the oven and bake for another 20-30 minutes, or until the beans and potatoes are cooked through. Serve.
When the potatoes and green beans are cooked through, they are ready to be served!
Store any leftovers in an airtight container in the refrigerator for 3-5 days. Reheat on a baking sheet in a 350º F oven for 7-10 minutes or in the microwave.
Any leftovers can be stored in the fridge for 3-5 days.
Green beans are back in favor! ~Linda
Potatoes & Green Beans (adapted from eatsomethingvegan.com) Prep Time: 10 minutes, Cook Time: 35 minutes, Total Time: 45 minutes, Makes: 4 servings
Ingredients:
- 1-1/2 pounds potatoes
- 2 tablespoons olive oil, divided
- 3/4 teaspoon salt, divided
- 1/4 teaspoon pepper
- 1/2 tablespoon taco seasoning
- 1/2 tablespoon oregano
- 1 pound green beans, trimmed
- 4 garlic cloves, minced
Instructions:
Preheat the oven to 400º F. Peel the potatoes and cut them into medium-sized cubes. Place the cubes into a mixing bowl and add 1-1/2 tablespoons of the olive oil, the taco seasoning, oregano, 1/2 teaspoon salt, and the pepper. Mix everything well.
Evenly spread the potatoes out on a large baking sheet so they are not touching. Bake them in the preheated oven for 15 minutes.
While the potatoes bake, add the green beans to the same mixing bowl the potatoes were in. Add the remaining 1/2 tablespoon of olive oil, the garlic, and the remaining 1/4 teaspoon of salt. Stir it all together to coat the green beans.
Remove the potatoes from the oven and add the green beans to the baking sheet, gently mixing everything together. Return the baking sheet to the oven and bake for another 20-30 minutes, or until the beans and potatoes are cooked through. Serve.
Store any leftovers in an airtight container in the refrigerator for 3-5 days. Reheat on a baking sheet in a 350º F oven for 7-10 minutes or in the microwave.