Potato Bean Skillet Recipe

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Potato Bean Skillet Recipe
Potato Bean Skillet Recipe photo by Taste of Home
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Potato Bean Skillet Recipe

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"This is a quick side dish for a pork chop supper," notes Dixie Terry from Goreville, Illinois. "Our eight grandkids like its mild sweet-and-sour taste. However, the recipe has to be doubled or tripled when they're around for supper!"
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1 pound fresh or frozen green beans, cut into 2-inch pieces
  • 2 medium red potatoes, peeled and sliced
  • 1 small onion, chopped
  • 1 tablespoon olive oil
  • 3 tablespoons cider vinegar
  • 2 tablespoons water
  • 2 teaspoons sugar
  • 1/2 teaspoon ground mustard
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper

Directions

Place beans and potatoes in a saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 5 minutes; drain well.
In a large skillet, saute beans, potatoes and onion in oil until tender. In a small bowl, combine the remaining ingredients; pour over vegetables. Cook and stir over medium heat until the liquid is evaporated. Yield: 6 servings.
Originally published as Potato Bean Skillet in Quick Cooking November/December 2002, p56

Nutritional Facts

3/4 cup: 95 calories, 3g fat (0 saturated fat), 0 cholesterol, 200mg sodium, 17g carbohydrate (0 sugars, 3g fiber), 2g protein. Diabetic Exchanges: 1 vegetable, 1/2 starch, 1/2 fat.

  • 1 pound fresh or frozen green beans, cut into 2-inch pieces
  • 2 medium red potatoes, peeled and sliced
  • 1 small onion, chopped
  • 1 tablespoon olive oil
  • 3 tablespoons cider vinegar
  • 2 tablespoons water
  • 2 teaspoons sugar
  • 1/2 teaspoon ground mustard
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  1. Place beans and potatoes in a saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 5 minutes; drain well.
  2. In a large skillet, saute beans, potatoes and onion in oil until tender. In a small bowl, combine the remaining ingredients; pour over vegetables. Cook and stir over medium heat until the liquid is evaporated. Yield: 6 servings.
Originally published as Potato Bean Skillet in Quick Cooking November/December 2002, p56

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kamillafowler User ID: 4230058 65690
Reviewed Jun. 18, 2014

"This recipe is wonderful. I added chickpeas and made this a meatless main dish.

Kamilla A. FowlerKansas City, KS"

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