Helping Hands in the Kitchen: Sautéed Green Beans & Potatoes

Golden sautéed green beans and diced red potatoes in a large pan, glistening with olive oil and sprinkled with minced garlic and onions, ready to be served.

Each week, we strive to bring you delicious and budget-friendly recipes that support healthy living while making the most out of pantry staples and fresh ingredients. This week, we’re excited to share a simple yet hearty recipe: Sautéed Green Beans & Potatoes. This dish is perfect for those busy evenings when you need a quick, wholesome meal that everyone will love.

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Sautéed Green Beans & Potatoes Recipe

Servings: 2
Estimated Cost: $4.75-5.25
Cost Per Serving: $2.37-$2.63

Equipment:

  • Cutting board
  • Knife
  • Large sauté pan with lid
  • Spoon
  • Can opener
  • Colander

Ingredients:

  • 2 tbsp extra virgin olive oil
  • 1/2 cup onion, sliced
  • 1 can (15 oz) green beans, drained and rinsed
  • 4 small red potatoes, small diced
  • 2 cloves garlic, minced
  • 1/4 cup chicken broth, vegetable broth, or water
  • Sea salt, to taste
  • Ground black pepper, to taste

Directions:

  1. Heat Oil: In a large sauté pan, heat the oil over medium heat. Add the onions and sauté for 5-7 minutes or until tender, stirring occasionally.
  2. Add Vegetables: Add the green beans, potatoes, and garlic to the pan and sauté for 2 minutes.
  3. Simmer: Add the chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for 10 minutes or until the potatoes are tender.
  4. Season: Add salt and pepper to taste. Enjoy!

Health Benefits:

  • Green Beans: Rich in calcium and vitamin K, green beans can aid in bone health and reduce the risk of fractures. They also contain folate, which may help reduce depressive symptoms.
  • Potatoes: Packed with fiber, especially in the skin, potatoes improve digestive health and help control blood sugar levels. Their starch content offers additional digestive benefits.
Left: A basket of fresh green beans Right: A pile of Russet and Red Potatoes
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References: Recipe provided by Reanetta Perkins, Maryland University of Integrative Health