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Creamed Beans and Potatoes Recipe

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This soothing side dish is so much nicer than plain beans and potatoes. Mother relied on hearty downhome recipes such as this one. Now I also cook it for my family. —Lisa Andis, Morristown, Indiana

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Creamed Beans and Potatoes Recipe

Prep/Total Time: 20 min.

Yield: 6 Servings

5 15 20

Ingredients

4 medium red potatoes, cut into wedges
1 package (10 ounces) frozen beans or peas
2 tablespoons butter
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/8 teaspoon pepper
1 cup milk

Directions

Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Cook beans according to package directions.
Meanwhile, melt butter in a saucepan; stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 1 minute or until thickened. Drain potatoes and beans; place in a serving bowl. Add sauce and stir to coat. Yield: 6 servings.

Nutritional Facts 1 serving (1 cup) equals 137 calories, 5 g fat (3 g saturated fat), 16 mg cholesterol, 314 mg sodium, 19 g carbohydrate, 3 g fiber, 4 g protein.

Originally published as Creamed Beans and Potatoes in Taste of Home October/November 1997, p35

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