Green Beans with Potatoes
Published by Tuttle Publishing
Editor's Note: If you've only had green beans that were overcooked in the microwave, then you'll want to go in a different direction with this recipe for Green Beans with Potatoes! This easy vegetable recipe can be made with either fresh or frozen green beans, so you can make this side dish year-round if you'd like. You can easily serve this green bean dish as a hearty and tasty side, then use the leftovers for lunch the next day. Want to reheat this dish to perfection? Tips on how to reheat the green beans like a pro are included below the recipe's instructions.
Green beans are deliciously nutritious, easy to grow, and popular in India. This easy to make green bean and potato sautéed dish (aloo France beans) goes best with baked whole wheat flatbreads. When shopping for fresh green beans, look for the bright green, crisp, and firm ones rather than the softer ones. The best ones will make a snapping noise when broken in half. You may refrigerate them in plastic bag for up to three days. Green beans are also called snap beans, French beans, and string beans. Green beans are a heart-healthy vegetable since they are a source of fiber.
Refrigerator Life: 3 days
Freezer Life: 1 month
Preparation time: 5 minutes (15 minutes if using fresh green beans)
Serves3 to 4
Cooking Time30 min
- 1 lb (500 g) fresh green beans (American green beans or French haricot verts) or frozen, chopped or French cut green beans
- 3 tablespoons vegetable oil
- 1 teaspoon cumin seeds
- 1 medium russet potato (about ½ lb/225 g), peeled and diced into ¼ in (6 mm) cubes
- ½ teaspoon ground turmeric
- ¼ teaspoon ground red pepper (cayenne)
- 1 teaspoon salt
- ½ teaspoon ground black pepper
If you’re using frozen green beans, do not defrost them. If you’re using fresh green beans, wash them. Trim the tips and heads and discard. (If using haricot verts, only trim the head, and leave the thin tip). Chop the green beans into ¼-inch (6 mm) pieces.
Pour the oil into a large nonstick skillet and place over medium heat. When the oil is heated, add the cumin seeds and let brown, about 10 seconds. Do not let the cumin seeds burn and turn black. Immediately add the green beans, turmeric, red pepper, salt, and black pepper. Stir thoroughly. Cover the skillet and cook for 5 minutes, stirring occasionally.
Remove the cover. Cook uncovered, stirring frequently, until the green beans are tender, and you can easily insert a knife through the potato cubes, about 20 minutes. Turn off the heat. Let rest, covered, for 5 minutes on the warm stove. Enjoy now or let cool to room temperature and refrigerate for later!
Place the refrigerated or defrosted beans in a microwave and stir periodically. Or, place them in a skillet over medium-low heat and stir periodically.
Copyright 2013 Shubhra Ramineni