Green beans and potatoes are two of the most popular vegetables in the world. They are both versatile and delicious, and they can be cooked in a variety of ways. But what makes these two vegetables such a classic combination?
There are a few reasons why these two go so well together. First, they have complementary flavors. The mild, slightly sweet flavor of green beans is balanced by the earthy, savory flavor of potatoes. Second, they have similar textures. Both are firm and starchy, which makes them a good match for each other. Third, they are both relatively low in calories and fat, making them a healthy choice.
My Soul Food Recipe is a stable on every holiday table and most Sunday dinners. It is a great substitute for collard greens when I want something quick and easy. Here are the ingredients and instructions.
How to Make Soul Food Green Beans and Potatoes
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Ingredient for Green Beans and Potatoes:
Green Beans, Red Potatoes, Bacon, Chicken Broth, Water, Onion, Garlic, Garlic Powder, Onion Powder, Salt and Black Pepper
Rinse the green beans and break them in half and set aside. Rinse the potatoes and cut them into quarters. In a frying pan, fry the bacon for 7 minutes or until crispy. Remove and set aside until later.
Now add the onion and garlic.
Saute for two minutes.
Add the green beans, water and chicken broth then bring to a light boil. Season with the salt, onion powder, garlic powder and 1 teaspoon of black pepper. Mix well then cover and allow it to cook for 30 minutes. After 30 minutes add the potatoes, bacon and the remaining teaspoon of black pepper. Cover the beans and allow them to cook for an additional one hour stirring occasionally. After one hour your beans are ready to serve.
This is a simple and delicious recipe that goes great with chicken, fish or beef.
Green Beans and Potatoes Recipe
4
servings30
minutes40
minutesIngredients
2lbs Green Beans
5 Red Potatoes
1 Cup Onion
1 clove Garlic
10 slices Bacon
3 ½ Cups Chicken Broth
2 Cups Water
1/2 tsp Garlic Powder
1/2 tsp Onion Powder
1 ½ tsps Salt
2 tsps Black Pepper
Directions
- In a Dutch oven cook the bacon for 5 minutes.
- After 5 minutes remove the bacon from the pan and set it aside until later.
- Add the onion and garlic and saute for two minutes.
- Add the green beans, water and chicken broth then bring to a light boil.
- Season with the salt, onion powder, garlic powder and 1 teaspoon of black pepper.
- Mix well then cover and allow it to cook for 30 minutes.
- After 30 minutes add the potatoes, bacon and the remaining teaspoon of black pepper.
- Cover the beans and allow them to cook for an additional one hour stirring occasionally.
- After one hour your beans are ready to serve.
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