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Meatless Mountain Green Beans with Potatoes
Meatless Mountain Green Beans with Potatoes
5 Reviews
From: EatingWell Magazine, July/August 2013
In the southern Appalachian Mountains, green beans were cooked at the back of the stove in a bacon-seasoned broth with new potatoes added in the final part of the long, slow process. The result is a vegetable dish so imbued with meaty flavor that it was regularly served as the main part of an otherwise meatless meal with slaw, fresh tomatoes, sliced cucumbers, raw onion and cornbread. Here the meaty flavor in this vegetarian green bean recipe is created without pork by using smoked Spanish paprika and olive oil. Look for smoked paprika with other spices in well-stocked supermarkets.
- By: Ronni Lundy
Ingredients 8 servings
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Original recipe yields 8 servings
Nutrition per serving may change if servings are adjusted.
- 2 pounds green beans, trimmed, cut into 1-inch pieces (about 8 cups)
- 4 cups water, or as needed
- 2 tablespoons extra-virgin olive oil
- 2 teaspoons smoked Spanish paprika, mild or sweet, plus more to taste
- 1½ teaspoons salt
- 16 baby or new potatoes (about golf ball size), rinsed but not peeled
Preparation
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Active
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Ready In
- Place beans in a large pot or Dutch oven. Pour in enough water to just barely cover the beans. Add oil, paprika and salt; gently stir to combine. Bring to a boil. Reduce heat to maintain a lively simmer, cover and cook until the beans are tender, about 1 hour. (Check the pot occasionally and add water a little bit at a time if the beans are in danger of cooking dry.) Taste the bean broth and stir in additional paprika, if desired, for a "meatier" taste, but do so in small increments; too much can impart a bitter taste.
- Place potatoes on top of the beans and push down into the broth. Return to a simmer and cook, uncovered, until the potatoes are very tender, 20 to 30 minutes more.
- Serving size: about 1 cup
- Per serving: 121 calories; 4 g fat(1 g sat); 5 g fiber; 20 g carbohydrates; 3 g protein; 42 mcg folate; 0 mg cholesterol; 2 g sugars; 0 g added sugars; 1,063 IU vitamin A; 15 mg vitamin C; 59 mg calcium; 1 mg iron; 444 mg sodium; 362 mg potassium
- Nutrition Bonus: Vitamin C (25% daily value), Vitamin A (21% dv)
- Carbohydrate Servings: 1½
- Exchanges: 1 starch, 2 vegetable, ½ fat
Reviews 5
April 26, 2016
By: EatingWell User
Lord Have Mercy!
Don't miss the meat at all.... The broth is to die for.... I will never put bacon in my beans again! I added the red potatoes and chopped yellow onion for the last 20 minutes of cooking. I think my Mama would have loved them too and she never made green beans without pork fat. Thrilled
January 03, 2015
By: EatingWell User
Delicious! A keeper!!
This is going into my meatless rotation, small as it is. Very savory and satisfying.
Pros: Easy to prepare
September 21, 2013
By: EatingWell User
Beans?
Why does the picture seem to include a starchy peans like pinto?
August 13, 2013
By: EatingWell User
No meat necessary
I live in the south and have struggled to make a version of the traditional beans and fat back, streak a'lean without all that not good for me fat. This is it! I was I initially skeptical but became a believer after tasting. My husband who hates eating healthy also loved these so they are a winner. I have a SIL from TN who gave them 2 thumbs up which I consider a ringing endorsement as he is not a transplanted Southerner as I am.
August 13, 2013
By: EatingWell User
You Have to Try This!
Unbelievably satisfying. Comfort food at its best and low in fat and calories to boot! How can you go wrong? I would add a nice crusty bread to sop up the broth the next time I make this. And I WILL be making this again. This is a keeper.
Pros: Easy ~ just prep and simmer away,
Cons: Long cooking time (not good for work nights).
