Meatless Mountain Green Beans with Potatoes
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.
Source: EatingWell Magazine, July/August 2013
Gallery
Recipe Summary
Nutrition Profile:
Ingredients
Directions
Nutrition Facts
Serving Size: about 1 cup
Per Serving:
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.
Exchanges:
1 starch, 2 vegetable, 1/2 fat
