Best Snap Beans And Potatoes Recipes

EASY BEANS & POTATOES WITH BACON

Easy Beans & Potatoes with Bacon image

I created this recipe because I love the combination of green beans with bacon. It's smart when company is coming because you can start the side dish in the slow cooker and continue preparing the rest of the dinner-or visit with your guests! -Barbara Brittain, Santee, California

Provided by Taste of Home

Categories Side Dishes

Time 6h15m

Yield 10 servings.

Number Of Ingredients 7

Ingredients

8 bacon strips, chopped
1-1/2 pounds fresh green beans, trimmed and cut into 2-inch pieces (about 4 cups)
4 medium potatoes, peeled and cut into 1/2-inch cubes
1 small onion, halved and sliced
1/4 cup reduced-sodium chicken broth
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove to paper towels with a slotted spoon; drain, reserving 1 tablespoon drippings. Cover and refrigerate bacon until serving., In a 5-qt. slow cooker, combine the remaining ingredients; stir in reserved drippings. Cover and cook on low for 6-8 hours or until potatoes are tender. Stir in bacon; heat through.

Nutrition Facts : Calories 116 calories, Fat 4g fat (1g saturated fat), Cholesterol 8mg cholesterol, Sodium 256mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 3g fiber), Protein 5g protein. Diabetic exchanges

SNAP BEANS AND POTATOES

Snap Beans and Potatoes image

Eating home grown snap beans (green beans) is a rite of summer. This is a simple Southern side dish that my entire family loves.

Provided by ratherbeswimmin

Categories Vegetable

Time 59m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

4 medium red potatoes, peeled and quartered (about 1 1/2 lb.)
2 1/4 teaspoons salt, divided
1 lb fresh green beans, broken into 1 1/2 inch pieces
3 slices bacon
1 large onion, sliced
1/4 cup cider vinegar
2 teaspoons dried rosemary, crushed
1/4 teaspoon sugar
1/2 teaspoon pepper

Steps:

Cook potatoes and 1 teaspoon (or to taste) of salt in boiling water to cover for 10 minutes or until potatoes are tender.
Drain and rinse with cold water; set aside.
Cook beans and 1 teaspoon (or to taste) of salt in boiling water to cover for 3-4 minutes or until crisp-tender.
Take pan from heat and plunge into icewater (to stop the cooking process).
Drain the beans and set aside.
Fry bacon in a big skillet until crisp; transfer bacon to a paper-towel lined plate to drain; pour out all but 2 tablespoons of bacon grease; crumble bacon and set side.
Saute onion in hot bacon drippings until crisp-tender.
Add in remaining salt, vinegar, and remaining ingredients; stir to combine.
Add in the potatoes, green beans; cook, stirring occasionally until well heated.
Sprinkel bacon crumbles over the top.

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