Green Beans and New Potatoes

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This week is National Farmers Market Week. These markets are a great place to gather fresh produce, organic ready made meals, handmade goods and a variety of other products such as herbs and plants.

In my community, the Webb City Farmers Market sets up every Tuesday, Thursday and Saturday under an open air pavilion. It’s one of my favorite places to visit, especially during the summer and fall months when there is such a bounty of fruits and veggies.

On a recent trip to the market I picked up fresh green beans and new potatoes, along with other veggies. Although I grew up eating green beans and new potatoes that included bacon or ham, I knew I could create a tasty vegan version.

And I did just that! It’s such a simple, wholesome recipe too. Paired with fresh sliced tomatoes, this easy to prepare meal is one of my favorite eats on hot summer days.

Health Benefits of Green Beans and Potatoes

Before sharing the recipe, check out why green beans and potatoes are a good for you meal.

Green Beans

These veggies are one of the oldest cultivated vegetables in the world. And they are highly nutritious. Green beans contain vitamins A, C and K along with folic acid, calcium and fiber.

Green beans are also rich in iron, containing about twice the amount found in spinach, which means they are great for boosting energy and metabolism. They also offer an easily absorbed type of silicon, which is crucial for healthy connective tissue, nails and skin.

Because of their vitamin K content, green beans supports bone health, strengthening them from the inside out. And they are loaded with antioxidants that prevent free radical damage in the body’s cells.

The calcium in green beans protects heart health and helps prevent blood clots in arteries. And finally, these nutritious beans help prevent macular degeneration while maintaining good eyesight and night vision.

New Potatoes

Potatoes have a bad rap as an unhealthy food. They are, in fact, a very healthy and nutritious food.

The entire potato is edible, with the skin being very high in nutrients. Because they develop underground, potatoes draw trace minerals from the earth. They are high in potassium, B6 and amino acids…in particular Lysine in its bioactive form. Lysine fights against cancers, viruses such as Epstein-Barr and shingles, liver disease and inflammation.

Potatoes strengthen the kidneys and liver, soothe over excited nerves and help the digestive system to heal from Crohn’s, irritable bowel syndrome and ulcers. They are antiviral, antifungal and antibacterial, relieving stress, supporting the brain and helping us to feel centered and grounded.

New potatoes are simply small potatoes dug up from the ground before they fully mature.

Simple Vegan Recipe

Excited to prepare the fresh from the market green beans and new potatoes, I considered how to season them for the best flavor. I didn’t want to add bacon or ham…but what could I add?

Instead, I came up with a very simple seasoning…smoked paprika. I loved how it gave the green beans and new potatoes a subtle “meaty” flavor and created a rich broth as the veggies cooked.

Here’s what you need for this recipe:

• 12 small new potatoes, skin on, scrubbed and halved or quartered
• 2 pounds of fresh green beans, washed and ends cut off
• 2 teaspoons smoked paprika
• 1 1/2 teaspoons sea salt
• 6 cups of water or veggie broth

Cooking green beans and new potatoes:

• in a large cooking pot, cover prepared green beans with 6 cups of water or veggie broth (make your own vegetable broth HERE)
• add smoked paprika and sea salt
• bring to a boil and then reduce heat, cover and simmer for up to an hour, checking beans for tenderness after 45 minutes
• add prepared new potatoes, stir to combine with green beans
• bring mixture of veggies back to a boil, reduce heat, cover and simmer for 45 minutes or until potatoes are tender
• makes 4 – 6 servings…store leftovers in refrigerator

Enjoying Green Beans and New Potatoes

I tell you sincerely that this recipe is so delicious! I love the combination of these two vegetables. And the flavor added by the smoked paprika was perfect. In fact, the broth is so good you’ll want to drink it if you have any left.

I didn’t miss the bacon or ham at all. With a sliced garden fresh tomato, this is the perfect summer meal. No oven use to heat up the house, one cooking pot and easy clean up. I kept the leftovers in the covered cooking pot and popped it into the refrigerator.

If you don’t have a farmers market near you, or a garden to grow your own veggies, look for fresh green beans and new potatoes in the produce section of your favorite grocery store.

Do you like fresh green beans and new potatoes combined together? If you make this simple recipe, let me know what you think!

 

Cooking helps from Amazon:

 

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