Green Beans with Potatoes

Source: Just Say Yes to Fruits and Vegetables

Serving size: 1.5 cups

Servings per recipe: 8

View Nutrition Facts


  • 4 potatoes, cut into chunks
  • 1 sliced onion
  • 1 cup chicken or vegetable broth
  • 1/4 teaspoon garlic powder
  • dash of black pepper
  • 1 3/4 cups cooked green beans
  • 1 tablespoon vegetable oil
  • 2 tablespoons lemon juice (or yellow mustard)
  • 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.

More About Potatoes

How to Select

Look for firm, well-shaped and fairly smooth potatoes. Avoid potatoes that have wrinkles.

How to Store

Do not wash for storage. Do not store with onions. Place in a paper bag, or in a plastic bag with some air holes. Store potatoes in a cool, dark, well-ventilated place, or refrigerate. Can last up to 5 months.

How to Prepare

Scrub gently under water. Skin has many nutrients. If peeling, first remove any sprouts. Carve out any green spots. Steam, microwave, boil, bake, sauté, roast, or mash. Add to casseroles, soups, stews, and curry dishes.