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Green Beans and Potatoes

Green Beans and Potatoes

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Krista B

A good side dish when your guests are vegetarians and meat lovers. (As in my house.)

Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 83 kcal
  • 4%
  • Fat:
  • 0.2 g
  • < 1%
  • Carbs:
  • 18.3g
  • 6%
  • Protein:
  • 2.1 g
  • 4%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 99 mg
  • 4%

Based on a 2,000 calorie diet

Directions

  1. 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.
  2. In a small bowl blend remaining broth and cornstarch. Stir in parsley; add to potato mixture. Cook, stirring, until bubbly and thickened.
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Reviews

the allrecipes staff
31
2/18/2003

The staff at Allrecipes.com has revised the recipe to reflect the changes as suggested by the submitter.

KRISTA BB
16
2/18/2003

Note from the recipe author -- There is a typo in the recipe. It should be 1/4tsp of pepper.

happygirl
9
6/22/2011

This was really good. How can you ever go wrong with potatoes and thyme? I used fresh green beans so I steamed them first. i cooked the potatoes in the broth mixture and then added the green beans when the potatoes were done. I used chicken broth instead and found that i didnt need the starch because the starch from the potatoes thickened it quite well.