string beans and potatoes recipe

The Best string beans and potatoes recipe

String beans and potatoes is one of those dinners I make when I want something simple that everyone at the table will actually eat. I have been cooking it for years and it still shows up in my rotation at least a couple times a month. There is nothing complicated about it. You need a pot, a skillet, and about thirty minutes, and you end up with a vegetable dish that tastes like it took way more effort than it did.

My kids have never once complained about this one, which says a lot. My youngest picks out the potatoes first and my oldest goes straight for the beans, so between the two of them the whole pan gets cleared. My husband likes it with a little extra pepper and a sprinkle of parmesan on top. I usually serve it next to roasted chicken or a pork chop, but I have absolutely made a bigger bowl of it on a weeknight and called that dinner when I was short on time. It also travels well to a cookout or a holiday table, and it holds up fine sitting out on a buffet for a while.

Beyond being easy and affordable, this recipe gives you a good amount of fiber from both the beans and the potatoes, along with vitamin C and vitamin K from the green beans and potassium from the potatoes. It is a vegetable side that fills people up instead of just taking up space on the plate. Nothing here is fancy or hard to find. I pick up the beans and potatoes at my regular grocery store and use pantry staples for the rest, which is exactly why it became a regular in my house in the first place.

🥘Ingredients

👨‍🍳Directions

🔧Equipment

📊Nutrition Facts (per serving)

📝Notes

Watch Video Of How String Beans and Potatoes Works

I make this string beans and potatoes recipe all year because it pairs with whatever I am already cooking and I do not have to stand over the stove. It feeds a crowd without wrecking my grocery budget, and there is usually enough for seconds. For holidays, Sunday dinners, or a weeknight with friends, this is the dish that gets emptied first.

❓ Frequently Asked Questions About String Beans and Potatoes

1. What kind of potatoes work best in this recipe?

Waxy potatoes like red potatoes or Yukon Golds hold their shape well during simmering and turn creamy without falling apart. Russets will work in a pinch, but they break down more easily and can thicken the cooking liquid. Cut them into even one-and-a-half-inch chunks so they cook at the same rate as the beans.

2. Can I use frozen or canned string beans instead of fresh?

Yes. Frozen cut or whole green beans can go straight into the pot without thawing, though they need about five to eight minutes less cooking time than fresh. Canned beans are already fully cooked, so add them near the end and simmer just long enough to heat them through, otherwise they turn soft and gray.

3. How do I keep the potatoes from getting mushy?

Keep the pieces uniform and avoid stirring too often, since agitation is what breaks the potatoes down. Simmer gently rather than at a hard boil, and start checking with a fork at the 15-minute mark. If the potatoes finish before the beans, scoop them out with a slotted spoon and return them to the pot during the last few minutes.

4. Do I need to blanch the string beans first?

No. When the beans are simmered or braised with the potatoes, they soften on their own and pick up flavor from the cooking liquid. Blanching is only worth the extra step if you plan to finish the dish with a quick sauté or roast and want the beans bright and crisp-tender.

5. Can I make string beans and potatoes ahead of time, and how should I reheat them?

This dish holds up well and often tastes better the next day once the flavors settle. Store it covered in the refrigerator for up to three days. Reheat gently on the stovetop over low heat with a splash of water or broth to loosen the liquid, stirring occasionally until hot throughout.