Best 3 Creamy Green Beans And Potatoes Recipes
For a side dish that is both indulgent and nutritious, look no further than creamy green beans and potatoes. This classic comfort food combines the vibrant flavors of fresh green beans with the tender texture of cubed potatoes, all enveloped in a rich and satisfying cream sauce. Whether you’re serving it as a holiday side dish, a hearty main course, or a quick and easy weeknight meal, this versatile dish is sure to become a family favorite.
Here are our top 3 tried and tested recipes!
CREAMY GREEN BEANS AND POTATOES
A recipe I really liked based on one from JoAnna Lund's Cooking Healthy with Splenda. So, you can substitute Splenda back in if you so desire. JoAnna's hint: "Thaw green beans by placing in a colander and rinsing under hot water for 1 minute."
Provided by mersaydees
Categories Potato
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a medium saucepan, combine green beans, potatoes, and water. Bring mixture to a boil. Continue cooking for 10 minutes or until beans and potatoes are tender. Drain well.
- In a covered jar, combine evaporated milk, flour, and sugar. Shake well to blend.
- Pour milk mixture into same saucepan. Stir in parsley flakes and lemon pepper. Cook over medium heat until mixture thickens, stirring often. Add drained green beans and potato mixture. Mix well to combine. Continue cooking for 5 minutes or until mixture is heated through, stirring often.
CREAMY GREEN BEANS AND POTATOES
I remember coming home from school to a big kettle of creamed potatoes and beans...my Grandma sure had a way with comfort food..so good, yet so simple.. My photos
Provided by Cassie *
Categories Vegetables
Time 30m
Number Of Ingredients 8
Steps:
- 1. In a medium saucepan, combine green beans, potatoes, and water. Bring mixture to a boil. Continue cooking for 10 minutes or until beans and potatoes are tender. Drain well.
- 2. In a covered jar, combine evaporated milk, flour, and sugar. Shake well to blend.
- 3. Pour milk mixture into same saucepan. Stir in parsley flakes and salt and pepper. Cook over medium heat until mixture thickens, stirring often. If the mixture is too thick, thin it down with more milk.. Add drained green beans and potato mixture. Mix well to combine. Continue cooking for 5 minutes or until mixture is heated through, stirring often.
SKINNY CREAMY NEW POTATOES AND GREEN BEANS
0g sat fat • 0mg of cholesterol. Dijon-style mustard adds a delicious zip to this easy slow cooker side dish.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 6h30m
Yield 12
Number Of Ingredients 6
Steps:
- Place potatoes and green beans in a 3 1/2- or 4-quart slow cooker. Combine soup, the water, mustard, and dill weed. Pour over vegetables; gently stir to combine.
- Cover; cook on low-heat setting for 6 to 7 hours. Gently stir before serving.
Nutrition Facts : Calories 80, Carbohydrate 18 g, Cholesterol 0 mg, Fiber 2 g, Protein 2 g, SaturatedFat 0 g, ServingSize 3/4 Cup, Sodium 160 mg, Sugar 1 g, TransFat 0 g
Tips:
- Choose fresh, tender green beans for the best flavor and texture.
- If you don't have fresh green beans, you can use frozen or canned green beans. Just be sure to thaw or drain them before using.
- Yukon Gold potatoes are a good choice for this recipe because they hold their shape well when cooked.
- You can use any type of milk in this recipe, but whole milk will give you the creamiest sauce.
- If you don't have heavy cream, you can use half-and-half or even milk. Just be sure to add a little extra butter to the sauce to make up for the lack of fat.
- Season the sauce to taste with salt, pepper, and garlic powder.
- Serve the green beans and potatoes immediately, while they are still hot.
Conclusion:
Creamy green beans and potatoes is a classic comfort food dish that is easy to make and always a crowd-pleaser. The creamy sauce is rich and flavorful, and the green beans and potatoes are tender and delicious. This dish is perfect for a weeknight meal or a special occasion.
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