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YumVegan Southern Green Beans and Potatoes, is a flavorful version of the popular classic Southern side dish. Fresh green beans and baby potatoes cooked with onions, garlic, and smoked paprika
Since living here in Florida, I have been moved to prepare a lot more Southern-Style dishes, like my Smothered Tofu, Biscuit, And Gravy, Southern Collard Greens, and my Southern Black Eyed Peas.
This Vegan Southern Green Beans and Potatoes is my new favorite dish. Traditionally green beans are cooked with bacon and potatoes but with my classic dish and served as side dish. With my version, you won't even miss the bacon. It was so delicious, I ate it alone for supper and didn't even eat the other dishes I prepared, next time I'm planning to add some coconut bacon.
Traditionally the green beans and potatoes are cooked for at least an hour but I cooked mine for less so that the greens are not mushy. The beauty of this recipe is that it will work for both fresh or frozen green beans, I haven't tried it with canned green beans but I'm sure it will be fine.
I used smoked paprika to give the bacon-like flavor but you could substitute with vegan sausage or liquid smoke.
- Energy:
- 232 kcal / 970 kJ
- Fat:
- 4 g
- Protein:
- 6 g
- Carbohydrate:
- 45 g
Ingredients
- 1 tablespoon olive oil
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1 pound baby red potatoes,, cut into quarters or halves
- 1 teaspoon smoked paprika
- 1 tablespoon Bragg liquid aminos
- 2 cups vegetable broth, or 2 cups water plus 1 veggie bouillon cube
- 1 pound green beans, trimmed, fresh or frozen
- 1/4 teaspoon Cayenne pepper
- 1 tablespoon non-dairy butter, (optional)
- `1 teaspoon salt, or to taste
- Preparation:
- 15 min
- Cooking:
- 25 min
- Ready in:
- 40 min
Instructions
Heat oil in a large saucepan over medium-high. Add onion and cook until soft, about 3 minutes. Add garlic and cook for 60 seconds stirring. Stir in potatoes, paprika, Bragg liquids aminos and vegetable broth.
Bring to boil, cover saucepan and reduce to simmer and allow to cook for 10 minutes.
Add green beans and cook for 15 more minutes or until tender. Stir in butter.
Season with salt and pepper and enjoy!
Notes
Trying now. The cayenne pepper is missing in the directions. Thanks.
Thank you Donna, I’m editing right now. Hope you enjoy.
I just made this recipe and was delicious! (i added a little bit of agave syrup). Here, in Spain we only cook green beans and potatoes with water and salt, and then eat with olive oil and vinegar on top, so this recipe was quite different and extremely good!
Thank you Ana for your feedback, so happy you got to try this recipe done a different way. I’m happy you enjoyed it.
What plant based entree might you serve this with?
Beverly, it is delicious with any of my stews, curries, or even my smothered tofu.
That sounds so good. I don’t eat tofu or soy so I used this (without liquid aminos) as a side dish for an oven roasted portabella mushroom. (rubbed in avocado oil, sprinkled with pink Himalayan salt, pepper, and garlic powder.)
This recipe was delicious!!! I have also tried the chickpea salad recipe which rocked also. It’s a great site for vegan food.
Thank you Adrienne. I’m so happy you enjoyed my recipes. Thank you for your feedback.
I want to try this recipe it promises to be sooo good. I need to know when to add the cayenne pepper. Also, the pic shows another bean of some sort, is this a part of the recipe or a pic of something altogether different?
Hello Salaamah, you can add the cayenne pepper at the end, I think you are seeing chopped onions, I only used green beans and the potatoes.
This was delicious! The broth had a nice, subtle smoky flavor. I have made several of the recipes I found on healthiersteps.com. It’s a great site!
Thank you Mary, so happy you enjoyed this recipe it is certainly one of my favorite.
Absolutely delicious.
Thank you Joys!