String Beans (Green Beans) and Potatoes

4 servings Prep: 10 m Cook: 45 m Total: 55 m Beginner
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String Beans (Green Beans) and Potatoes
From the LSU College of Ag Center: Snap beans, green beans, or string beans—no matter which name you prefer, they are one and the same and in season! This simple Southern side dish combines fresh green beans, red potatoes, and onions simmered together until tender. Green snap beans are categorized into two different groups, bush or pole beans, based on growth characteristics. Spring and fall crops can be planted but the spring crop generally yields larger quantities.

Ingredients

4 servings
  • 5 cups fresh beans
  • 2 to 3 red potatoes
  • 1 small onion sliced fine
  • 1 teaspoon Season All or other seasonings
  • 1 teaspoon vegetable oil

Step-by-Step Instructions

  1. Cut the tips of the beans and break or cut into 2 inch pieces.
  2. Peel and cube the red potatoes.
  3. Combine the beans, potatoes, onions and oil in a medium aluminum or Magnalite pot and cover vegetables with water.
  4. Bring to a boil, lower heat and continue to cook until beans are tender, about 35-40 minutes.
  5. Add seasonings, stir well and serve.

Common Problems and Solutions

Q: Why are my green beans still tough after cooking?

A: Green beans need adequate cooking time to become tender—usually 35-45 minutes at a simmer. Make sure the water is covering the vegetables and the heat is maintained at a gentle simmer, not just a low bubble.

Q: Should I salt the water at the beginning?

A: It's best to add seasonings at the end. Adding salt too early can toughen the beans and affect cooking time.

Tips and Techniques

Using a Magnalite or heavy aluminum pot helps distribute heat evenly and prevents scorching. You can test doneness by tasting a bean—it should be tender but not mushy. If the water level gets too low during cooking, add a bit more to prevent sticking.

Ingredient Substitutions

  • fresh green beans: frozen green beans
  • red potatoes: Yukon Gold or white potatoes
  • Season All: Cajun seasoning, Tony Chachere's, or salt and pepper

Equipment Needed

  • Medium aluminum or Magnalite pot
  • Knife and cutting board
  • Vegetable peeler

Historical Context

This dish reflects the resourceful nature of Southern cooking, particularly popular when fresh garden beans are in season during spring and early summer. Cooking beans and potatoes together in one pot was an economical way to feed a family while keeping the kitchen cool with minimal cooking vessels.