Garlicky Italian Green Beans and Potatoes #SundaySupper

I grew up in one of those meat-and-potatoes households and as a child found myself fascinated with the old Hidden Valley Ranch commercials. Could snacking on veggies be that fun?! As you might imagine, greens were hardly in my vocabulary back then, so when my buddy DB over at Crazy Foodie Stunts said he was hosting an Eat Your Greens #SundaySupper, exactly two  dishes came to mind–broccoli cheese casserole and Italian green beans with potatoes. That’s normal, right? Old habits die hard.

I’m sometimes haunted by that broccoli cheese casserole, too. How did I do it? Broccoli swimming in gobs of Velveeta cheese, then topped with Ritz crackers that had been sautéed in butter. Fortunately, it’s lost its appeal since then. But these green beans, however, are a treat that survived the years, perhaps my second favorite childhood “green” dish behind the stick-to-your-gut-artery-clogging broccoli.

Italian green beans, or Romano beans, are a flat snap bean and are mostly available during the summer months. Finding fresh ones can be a challenge, but it’s one green bean that most grocery stores stock in the freezer section. This particular recipe is an old Italian dish that my grandmother as well as my mother used to make. It may not be the prettiest dish on the table, but it’s certainly got great flavor between the garlic and the vinegar. It’s really like a warm potato salad and is best, in fact, when served warm or at room temperature.

Dig in!

Get a large pot of salted water going on the stove. While waiting for that to boil, wash, peel, and cut the potatoes into bite-sized chunks.

Once the water is boiling, add the potatoes and green beans, cooking for 12-15 minutes, or until the desired level of doneness is reached.

I tend to cook them on the longer side, as I like the potatoes to mash up a bit in the dish. I think they carry the vinegar better this way.

These worked really well with that baked corned beef hovering in the background.

Here’s the printer-friendly version:

4.5 from 4 reviews

Garlicky Italian Green Beans and Potatoes

 

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Prep time

5 mins

Cook time

15 mins

Total time

20 mins

 

Italian Green Beans are boiled with potatoes then tossed with a garlic vinaigrette, making a delicious warm potato salad.

Author: Anne Papina

Recipe type: Side

Cuisine: Italian

Serves: 4-6

Ingredients

• 1 lb frozen Italian green beans
• 3 smallish Russet potatoes (about 1½ lbs)
• 1½ tbsp red wine vinegar
• ¼ cup extra virgin olive oil
• 2-3 cloves garlic, crushed
• ¾ tsp kosher salt
• several twists of a pepper mill

Instructions

1. Bring a large pot of salted water to a boil over high heat.
2. Wash and peel the potatoes, then cut into bite-sized pieces. Once the water is boiling, add the potatoes and the green beans.
3. Leave pot on high, and continue to cook an additional 12-15 minutes, depending on desired level of doneness.
4. Drain the potatoes/beans, then transfer to a bowl. Toss with the vinegar first, then toss in the remaining ingredients.
5. Serve hot or warm.

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Getting Greens Through Salads

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Desserts and Beverages That Will Make Others Turn Green

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Tagged as: garlic, italian green beans, Potatoes, romano beans, salad