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Pioneer Woman Green Beans and New Potatoes

Pioneer Woman Green Beans and New Potatoes - recipe card
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This rustic, one-pot dish features tender green beans and creamy new potatoes simmered in a savory, herb-infused broth until the potatoes are meltingly soft and the beans are perfectly tender. Finished with a generous amount of butter, it’s a comforting, country-style side that pairs beautifully with any main course.

Ingredients

Scale
  • 1 lb fresh green beans, trimmed and halved
  • 1 lb small new potatoes, scrubbed and halved (or quartered if larger than 2 inches)
  • 1 small yellow onion, finely diced (about 1/2 cup)
  • 3 cloves garlic, minced
  • 4 tbsp unsalted butter, divided
  • 2 cups vegetable broth (low-sodium)
  • 1/2 tsp kosher salt, plus more to taste
  • 1/4 tsp freshly ground black pepper, plus more to taste
  • 1/2 tsp dried thyme
  • 1/2 tsp smoked paprika
  • 1 tbsp fresh parsley, chopped, for garnish

Instructions

  1. Trim the green beans by snapping off the stem ends and removing any strings. Rinse them thoroughly under cold water and pat dry. Scrub the new potatoes well; halve or quarter them so all pieces are roughly the same size to ensure even cooking.
  2. In a large Dutch oven or heavy-bottomed pot, melt 2 tablespoons of the butter over medium heat. Add the diced onion and cook, stirring occasionally, for 4-5 minutes until translucent and fragrant. The butter will foam initially; stir until it subsides and the onion begins to soften.
  3. Add the minced garlic, kosher salt, black pepper, dried thyme, and smoked paprika. Stir constantly for 30 seconds until the garlic is aromatic but not browned to avoid bitterness.
  4. Add the prepared green beans and new potatoes to the pot. Stir to coat them evenly with the butter and seasonings.
  5. Pour in the vegetable broth. It should almost cover the vegetables; if needed, add a splash more broth or water to barely cover. Bring the liquid to a boil over high heat, then reduce the heat to medium-low. Cover the pot with a tight-fitting lid and let it simmer gently.
  6. Simmer the vegetables for 25-30 minutes, or until the potatoes are fork-tender and the green beans are tender but still slightly al dente. Check occasionally and stir once or twice to prevent sticking, adding a little broth or water if the liquid reduces too much.
  7. Once the vegetables are done, remove the lid and increase the heat to medium-high. Cook for an additional 3-5 minutes, stirring frequently, to reduce the broth to a light, glossy sauce that coats the vegetables. Do not reduce completely; you want a few tablespoons of flavorful liquid remaining.
  8. Remove the pot from the heat. Stir in the remaining 2 tablespoons of butter until it melts into a silky glaze. Taste and adjust seasoning with more salt and pepper if needed.
  9. Transfer the green beans and potatoes to a serving bowl using a slotted spoon, leaving the excess liquid behind. Spoon a little of the reduced broth over the top for extra flavor.
  10. Garnish with fresh chopped parsley and serve hot. This dish is best enjoyed immediately, but leftovers can be stored refrigerated for up to 3 days.

Notes

Storage: Place leftovers in an airtight container and refrigerate for up to 3 days. Reheating: Reheat gently in a skillet over medium-low heat with a splash of broth or water, until warmed through, about 5 minutes. You can also microwave in 30-second bursts, stirring between. Freezing is not recommended as the potatoes and green beans will become mushy upon thawing. For a richer flavor, you can use chicken broth if not vegetarian. To make this vegan, substitute the butter with a high-quality vegan butter or olive oil.

Nutrition

Keywords: Pioneer Woman green beans, green beans and potatoes, new potatoes recipe, Southern green beans, country side dish, vegetable side, stovetop green beans, homestead recipe, comfort food side, vegetarian green beans

Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-green-beans-and-new-potatoes-recipe/