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.

Ronni Lundy
Source: EatingWell Magazine, July/August 2013

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Recipe Summary

total:
2 hrs
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

121 calories; protein 3.2g 6% DV; carbohydrates 20.4g 7% DV; exchange other carbs 1.5; dietary fiber 4.8g 19% DV; sugars 2.3g; fat 3.9g 6% DV; saturated fat 0.6g 3% DV; cholesterolmg; vitamin a iu 1062.8IU 21% DV; vitamin c 15mg 25% DV; folate 42mcg 11% DV; calcium 58.6mg 6% DV; iron 1mg 6% DV; magnesium 33.5mg 12% DV; potassium 362.4mg 10% DV; sodium 443.9mg 18% DV; thiamin 0.1mg 14% DV.

Reviews (6)

Read More Reviews
6 Ratings
  • 5 star values: 5
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
08/13/2013
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. Read More
Rating: 3 stars
09/21/2013
Beans? Why does the picture seem to include a starchy peans like pinto? Read More
Rating: 5 stars
04/26/2016
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 Read More
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Rating: 5 stars
01/03/2015
Delicious! A keeper!! This is going into my meatless rotation small as it is. Very savory and satisfying. Pros: Easy to prepare Read More
Rating: 5 stars
08/13/2013
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). Read More
Rating: 5 stars
10/27/2017
Delicious! Made without potatoes and it was still yummy. Added sweet onions and used Hungarian paprika. Definitely a keeper! Read More
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