It is officially harvest season, and with that, you might be wondering how to use all of the produce you have on hand! This recipe uses a hefty amount of both beans and potatoes, in a simple preparation.
Green beans in particular are high in Vitamin K, which is essential to building strong bones. As they contain a lot of fiber, they are helpful in maintaining healthy cholesterol and sugar levels, too. Potatoes meanwhile, are considered to be one of the “world’s healthiest foods,” as they are loaded with nutrients that have antioxidant properties.
This recipe can be completely vegetarian, or if you are feeling a tad indulgent, can be made with bacon for extra flavor; it is totally flexible!
Green Beans And Potatoes In Broth
INGREDIENTS (Serves 4)
- (Optional) 3 strips of bacon, diced
- 1 tablespoon olive oil
- ½ red onion, diced
- 1-pound small potatoes of your choice
- 2 cups vegetable stock
- 1-pound green beans
- 1 tablespoon butter
- Heat the olive oil in a large skillet over medium heat. If using bacon, add to the pan, with the onions, and cook until the bacon is crisp and the onions are translucent.
- Add the potatoes to the pan with the stock. Bring to a boil.
- Continue to cook the mixture until the potatoes are tender (about 8-10 minutes depending on the size of your potatoes).
- Finish by adding the green beans to the pan with the butter. Cook for an additional 2 minutes.
- Serve warm, or at room temperature.
What are your favorite ways to use up summer produce?