Homestyle Green Beans and Potatoes
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5 from 3 votes

Homestyle Green Beans and Potatoes

I used a combination of small purple potatoes and tiny gold ones, but any small, new potatoes will do. Or, if you don’t have new potatoes, chop large potatoes into 3/4-inch cubes. But waxy new potatoes taste best in this and hold together better.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Side Dish, Vegetable
Cuisine: Southern, Vegan
Servings: 4
Calories: 136kcal
Author: Susan Voisin


  • 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 “no-chicken” broth
  • freshly ground black pepper , to taste
  • 1/4 teaspoon smoked salt or liquid smoke
  • salt to taste (if using sodium-free broth)


  • 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.


Serving: 1serving | Calories: 136kcal | Carbohydrates: 31g | Protein: 6g | Sodium: 610mg | Fiber: 6.7g | Sugar: 3.3g