Green Beans with Potatoes

Source: Just Say Yes to Fruits and Vegetables

Serving size: 1 cup

Servings per recipe: 8

Bite-sized potatoes and green beans taste great cooked together with herbs and spices!

View Nutrition Facts


  • 4 medium potatoes, cut into chunks
  • 1 sliced onion
  • 1 cup low-sodium chicken or vegetable broth
  • 1/4 teaspoon garlic powder
  • dash of black pepper
  • 1 3/4 cups cooked green beans, canned, frozen or fresh
  • 1 Tablespoon vegetable oil
  • 2 Tablespoons lemon juice
  • 2 Tablespoons chopped parsley (optional)


Sharp knife and cutting board, measuring cups and spoons, medium pot, mixing spoon and slotted spoon


1. In a medium pot, add potatoes, onion, chicken broth, garlic powder and pepper.

2. Bring to a boil. Reduce heat, cover and simmer for 15 minutes or until potatoes are tender.
3. Add green beans, stir gently.
4. Heat on low for 5 minutes, or until green beans are heated through.
5. Remove from heat. Drizzle vegetable oil and lemon juice (or mustard) on top, and serve with a slotted spoon.
6. Refrigerate leftovers.


To add a little spice to this dish, add a couple of tablespoons of mustard.

More About Green Beans

How to Select

Choose green beans with long pods that are firm, plump, and shiny. Beans should snap easily when bent. Avoid green beans that feel too soft. One pound of beans makes about four servings.

How to Store

Store in the refrigerator in a plastic bag and use within 3-5 days. Beans can also be blanched for 3 minutes, cooled and frozen for preservation.

How to Prepare

Steam in water until tender-crisp, prepare on stovetop, microwave them or add them directly to soups, stews, stir fries, and other recipes.