Labor Day Green Beans and Potatoes vegetarian. Cook the unpeeled potatoes and green beans separately in salted water 'til slightly fork-tender. The green beans cook faster than the potatoes will. Pour the potatoes and beans into a large bowl.
The flavor of these Vegan Smoky Green Beans with Potatoes comes from the liquid smoke, some crushed red pepper, and the onions that are cooked in vegetable broth to a caramelly savoriness.
Place potatoes on top of the beans and push down into the broth.
Use a slotted spoon to transfer the potatoes and green beans to a serving dish.
You can cook Labor Day Green Beans and Potatoes vegetarian using 7 ingredients and 6 steps. Here is how you achieve it.
Ingredients of Labor Day Green Beans and Potatoes vegetarian
- It's 1 stick of butter.
- It's 2 pounds of whole green beans.
- Prepare 1-1/2 teaspoon of seasoned salt.
- Prepare 1 tablespoon of minced garlic.
- Prepare 1/2 teaspoon of salt.
- Prepare 1 pound of diced potatoes skin on.
- It's 1/2 cup of water.
Spoon over the vegetables, and gently fold to mix. Packed with fresh-cooked green beans, tender potatoes, and carrots in a savory tomato broth. It's warmed by the addition of curry powder and a pinch of cayenne pepper. Remove with a slotted spoon; slice in half.
Labor Day Green Beans and Potatoes vegetarian instructions
- Melt the butter and add diced potatoes. Sauté for 7 minutes..
- Add seasoned salt and garlic. Sauté for 10 minutes..
- Add green beans and salt the green beans..
- Add water and cover stirring occasionally let simmer for 20-25 minutes.
- Let rest covered for 10 minutes serve..
- I hope you enjoy!.
In a large Dutch oven or saucepan, cook the onion until it begins to brown, adding a splash of water when necessary to keep it from sticking. Add the garlic and cook for another minute. Add the green beans and the potatoes and then add enough broth to barely cover the potatoes. Add black pepper to taste, bring to a boil. Heat butter and oil in a large nonstick pot or pan over medium heat.