Smoked salt adds a hint of Southern style to this easy, vegan green beans and potatoes side dish.
I know that after my recent talk about all the San Francisco restaurants where we dined on our vacation, some of you expected me to come back with ideas for fancy, cutting-edge dishes. Well, sorry to disappoint you, but here I am with something so un-trendy, so uncool, that most bloggers would be afraid to post it. Well, not me!
Boiled vegetables may have fallen out of fashion with foodies, but this side dish is one of those comfort food recipes that I associate with growing up in Louisiana.
When we got fresh green beans, my mother would cook them up with potatoes, the broth forming a delicious “pot likker” that we would sop up with wedges of homemade corn bread. There would always be some black-eyed peas, lima beans, or other fresh field peas on the table, along with slices of home-grown tomato, summer-fresh corn on the cob, and maybe a pot of greens.
So, after a few days of eating out in some of the best vegan restaurants in the country, I came home and almost immediately cooked up an old-fashioned Southern meal. It felt good to get back to basics with some food that feeds my Southern soul.
Southern Flavor Tips
Browning the onion first (and then the garlic for a shorter time) adds a rich flavor to the broth. Donât be tempted to throw them into the pot with the beans uncooked. Smoked salt or Liquid Smoke are essential to get the smoky flavor right, but if you add them too soon, the flavor dissipates, so be sure to wait until just before serving.
More Southern Vegan Dishes
If you’re looking for more homestyle Southern recipes, give these a try:
- Confetti Cornbread
- Sausage-Flavored Breakfast Beans and Grits
- Real Louisiana Red Beans and Rice
- Vegan Chicken Gumbo with Soy Curls
- Southern-Style Banana Pudding
Homestyle Green Beans and Potatoes
Ingredients
- 1 large onion chopped or thinly sliced
- 2 cloves garlic minced or pressed
- 1 1/4 pound green beans trimmed and cut into 1 1/2 inch pieces
- 12 ounces small new potatoes halved
- 4-6 cups vegetable broth or âno-chickenâ broth
- freshly ground black pepper to taste
- 1/4 teaspoon smoked salt or liquid smoke
- salt to taste (if using sodium-free broth)
Instructions
- In a large Dutch oven or saucepan, cook the onion until it begins to brown, adding a splash of water when necessary to keep it from sticking. Add the garlic and cook for another minute.
- Add the green beans and the potatoes and then add enough broth to barely cover the potatoes. Add black pepper to taste, bring to a boil. Reduce heat to simmer and cover. Cook until potatoes are tender, about 15-20 minutes.
- Add the smoked salt or Liquid Smoke and cook for another minute. Serve with slotted spoon to reserve broth for another use or serve in a bowl with a piece of cornbread for sopping up all the flavorful broth.
Nutritional info is approximate.
Please pin and share:
elenh ulver
July 18, 2011 at 11:12 ammy mother cooks green beans and potatoes in tomato sauce and is marvellous!!!
elenh ulver
July 18, 2011 at 12:04 pm*are marvellous!!!
Mandy
July 18, 2011 at 11:16 amYou sound a little apologetic, but damn – good food is good food!! And this looks lovely đ
Julie White
July 18, 2011 at 11:25 amThe liquid smoke is a great idea! For some reason, I never thought of that as a way to replicate the ham flavor from my mom’s original recipe.
Nikki @ The Tolerant Vegan
July 18, 2011 at 11:58 amThis looks so beautiful and it reminds me of home. Now I’m craving beans!
AikoVenus
July 18, 2011 at 12:16 pmYou know what’s funny? I was just thinking about purple potatoes yesterday and where to find them. This looks so pretty and sounds delicious.
Elise
July 18, 2011 at 12:54 pmIt’s nice to hear what bloggers really eat, rather than specially eat so they can write about it (I am so guilty of this!). I loev beans & potatoes, I miss living with my parents for their allotment so I could have yummy fresh veg like this.
Pat
July 18, 2011 at 1:17 pmSounds really good and I will be trying it after tomorrow’s farmers market – except I really prefer my green beans a bit crunchy, so I’ll add them later in the cooking process. Maybe with a “meat” loaf on the grill? Yummy!
Chery J
July 18, 2011 at 1:28 pmI looked at this recipe along with the beautiful pic and immediately thought of my late grandmother. Thank you for honest food and bringing back amazing memories. Looks so yummy I feel a farmer’s market run coming over me. LOL!!! Happy Summer
Get Skinny, Go Vegan.
July 18, 2011 at 1:31 pmI grew up on this stuff!!
Wendy (Healthy Girl)
July 18, 2011 at 1:40 pmSusan, I don’t normally do something like this, but I have a recipe for green beans and potatoes that I got at Weight Watchers (don’t even get me started) meeting. But don’t let that scare you. It is SO darned delicious and shocking that something so simple can be so incredibly flavorful and delicious. Anyway, here is a link to it on my blog. I hope you are not annoyed by this. It is, like, one of my favorite recipes of all time. http://healthygirlskitchen.blogspot.com/2010/07/weight-watchers-potato-and-green-bean.html
SusanV
July 18, 2011 at 3:52 pmIt looks delicious, Wendy! Appropriate links are always welcome.
I also have a potato-green bean salad, but it’s very different from yours. Check it out if you get the time: https://blog.fatfreevegan.com/2009/06/potato-green-bean-salad-with-lemon-and.html
Wendy (Healthy Girl)
July 19, 2011 at 7:36 amYum! Your recipe looks awesome!
Andrea @ Vegvacious
July 18, 2011 at 2:10 pmI love traditional comfort foods! I’m so glad you did a vegan version of this — I love southern green beans (I’ve never had it with the taters mixed in) and I never knew how to get the same flavour without the ham!
Izzy
July 18, 2011 at 2:10 pmThis is beautiful, just the way it is! Wish I could find some of those fancy, schmancy purple potatoes! Thanks for posting this, I think this is a beautiful dish.
Dawn
July 18, 2011 at 2:25 pmGosh this would have been perfect when I pulled all the potatoes from my csa! I had purple, new, fingerling etc! I will bookmark this.
I actually came across your blog as I recently read the China Study and it sounds like you read it long ago. I’m just going through the process of trying to figure out how to make dinner for me, my husband who still eats meat and isn’t a huge fan of ethnic foods and a daughter who is allergic to everything! đ Thank goodness she already eats pretty healthy (mainly do to the allergies funny enough) but cutting meat out would be the next big step.
Grandpa Ron
July 18, 2011 at 2:32 pmSo glad you had a great time (well, E was still smiling i spite of ….) in our great state and city. Your research is paying off for the restaurants you mentioned. I KNEW NOTHING ABOUT ANY OF THEM!
Now, when looking at each other wondering where shall we eat, I have a list.
Give a hug to E from her ole Grandpa Ron.
GR
Susan Westover
July 18, 2011 at 8:29 pmMom made green beans and potatoes with ham. Of course, I wouldn’t use ham but I sure would make these. I’m hungry for black eyed peas and field peas now. Yum.
Susan Westover
July 18, 2011 at 8:39 pmI wanted to add that while I normally like my veggies to be overcooked. I only like green beans that are cooked for a while.
Susan Westover
July 18, 2011 at 8:51 pm*Don’t like
Joann
July 19, 2011 at 10:24 amThis is simple and healthy, and that’s fine by me. With the warm weather and a couple kids to entertain this sounds like a perfect recipe. In fact, we are going to make this tonight!
The Hoff
July 19, 2011 at 12:45 pmI can’t wait to try this! I just discovered the wonder of liquid smoke and am looking for ways to use it. Thanks!
Andrea
July 19, 2011 at 12:49 pmFor those who don’t have hickory salt/liquid smoke, this is also good with sweet smoked paprika to replace the meat component.
Vicki
July 19, 2011 at 6:46 pmIt is an amazing recipe. Being Greek, I grew up eating my mom’s green beans and potatoes cooked in fresh tomato sauce, olive oil and garlic. In Greece we call the recipe “fasolakia”. It’s very interesting to see similarities with the southern American cuisine. Definitely delicious!
michele
July 19, 2011 at 7:58 pmMy grandma also made something similar to this recipe but she was from Italy. Simple, nutritious and feed the family.
Genki Kitty
July 20, 2011 at 6:57 amLooks so delicious! Sometimes we all just have to have a “welcome home” meal after a long trip. MMMM
Kelsey Bisset
July 20, 2011 at 8:32 amThis looks delicious! I’ve been wanting this (without the ham of course) and the liquid smoke sounds awesome. Thanks!
Pete
July 20, 2011 at 2:47 pmNice colour combination. Love this vegetable dish!
Kathleen @ KatsHealthCorner
July 20, 2011 at 9:03 pmYUMAHLICIOUS! đ
Diet Clinic
July 21, 2011 at 6:37 amThis recipe will be interesting to try, Thanks for sharing.
Sue
July 21, 2011 at 3:31 pmI love potatoes and eat a lot of them. Filling and healthy.
I love this site. Been eating primarily vegan for over a year. Have been vegetarian for 36 years, and over the years have eaten largely vegan for some of them.
I’d thought that eating fat from plant foods would help me with satiety, but, alas, my cholesterol had gone back up to 230 from the low of 185 the year before. So, back to a fat intake of between 10 -15% most days. Apparently, my liver doesn’t process fat well, whether it’s healthy fats or not.
So, all that to say, I am so glad for sites like yours!! Even though I do love those naughty vegan high fat magic bars…
Karmalily
July 21, 2011 at 8:19 pmI love the yellow and purple potatoes with the green beans! So colorful! I’ve been on a green bean kick recently with all the local ones I’ve been getting my hands on. Yesterday I made green beans with potatoes but I roughly mashed the potatoes before adding the beans to them.
Lady Amalthea
July 22, 2011 at 9:56 amThe fact that you included those gorgeous purple potatoes absolutely makes this blog-worthy. Yum!
stephanie
July 22, 2011 at 2:03 pmYou are brilliant! I just had green beans and potatoes for lunch yesterday but yours look so much better with those purple potatoes. What kid can resist eating this healthy meal when it has purple potatoes in it!
Natasha
July 22, 2011 at 6:02 pmHi Susan,
I’ve been a browser of your blog for a long time, but have never left a comment.
My dad was from Tennessee, and my mom from Ohio. I’m originally from Ohio, but grew up pretty much equally in both places. I’ve been vegan for 3 years, and veggie for 7 total and have made it my undertaking to recreate my dad’s recipes in memory of him (awesome Southern cook).
I say that to say THANK YOU for bringing something so classically Southern into the mainstream. I love your blog even more now. đ
Carla @ Gluten Free Recipe Box
July 22, 2011 at 11:30 pmJust recently purchased some new potatoes at Trader Joe’s. They are so colorful that they can turn any plain recipe into an aesthetic culinary dish!
Danielle
July 23, 2011 at 7:36 pmSusan,
Instead of 12 oz of potatoes, I just used 48 oz, because I just wanted to use up 2 little bags of both small yellow potatoes and small purple potatoes. I then increased everything else. Now, I have sooo much left over, lol. Do you have any suggestions for leftovers?
SusanV
July 23, 2011 at 7:52 pmI think you could freeze them with no problem. Now you have a side dish for the next three months! đ
Paula
July 24, 2011 at 2:04 pmHi Susan. I made this recipe since we have a garden and I had purple & white new potatoes and picked some fresh green beans. I followed it, yet mine did not look as pretty as yours. As a matter of fact, my potatoes got a bit mushy. I guess that I cooked them too long. I just want to say thanks for having your blog and sharing so many recipes. I am a vegetarian that is bordering on vegan and with recipes like yours it shouldn’t be long before I am 100% vegan. Frankly since I have adopted this lifestyle, I have lost 30 pounds and have kept it off for nearly 9 months!
Amy
July 24, 2011 at 3:41 pmThese are delicious! Finally, a way to duplicate the yummy taste of childhood dinners at Grandma’s in Indiana. The smoke adds just a hint of ham flavor. This will be a good winter dish. Thank you!
Brenda
July 24, 2011 at 6:56 pmSusan:
This is on the menu for a gathering I’m having for friends tomorrow.
I just want to say I am confident it will be delicious: I have made a number of recipes from your site, and each and every one has been WONDERFUL. If you ever make a cookbook…..!
Thanks for taking the time to post all these ideas and techniques.
And good healing to E (I broke my leg last year—not a lot of fun!)
Christopher Kandrat
July 24, 2011 at 10:16 pmGreat dish. Never can go wrong with green beans and potatoes. Low Cal high flavor dish.
Rachel
July 25, 2011 at 10:26 amWow look so yum
I just made an amazing vegan recipe too!
I just started to blog so check it out!
http://www.cloudsandclovers.com/?p=968
Thanks,
Rachel
Rachel
July 25, 2011 at 2:24 pmI am a veg Kentuckian living in California and your southern inspired recipes keep me sane! Thanks so much for all the healthy inspiration.
Claire
July 25, 2011 at 5:37 pmI just found your website, and I am so excited. I recently have gone vegetarian but am trying to move towards a vegan lifestyle. I am also trying to lose weight, so I think this blog will be super helpful!.. and so far every recipe I have read sounds delicious! Looking forward to becoming a regular reader!
FatFreeVeganFan
July 26, 2011 at 4:03 pmThanks for this recipe! Susan I love your blog, it has been instrumental in helping me to follow a low fat vegan diet. I just wanted to ask do you have a recipe for oil-free oven chips (fries)? I really love chips but have given them up because I no longer cook with oil, but a fat-free version would be very much appreciated! đ
SusanV
July 26, 2011 at 4:29 pmThanks for your kind words! For oven fries, I just cut the potatoes into pieces (larger ones like steak fries), and place in boiling water for 5 minutes. Then I drain well and put them in a single layer on an oiled or silicon-lined baking sheet and bake for 15 minutes, turn, and bake until done (about 15 more minutes). Sprinkle with salt or your choice of seasoning.