Are you looking for a side dish that checks off all the boxes? This is it! Potatoes and Green Beans in Stewed Tomatoes is the only side dish you need. It combines two classic vegetables into one irresistible side dish.
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When it comes to side dishes, my family enjoys potatoes. While I love them as much as the next person, dinnertime is also an important meal to include at least one vegetable. This side dish brings together both, making everyone around the table happy.
Baby red potatoes are sliced and boiled, while the green beans are trimmed, steamed, and set into an ice bath. Then they’re both tossed in a simple tomato sauté with thyme and rosemary for an extra special finish.
This is an excellent side dish to enjoy with just about any main course, but I especially enjoy making it during the holidays because of the green and red color.
💗 Why You’ll Love Potatoes and Green Beans
- Simple to Make
- Handful of Ingredients
- Healthy and Flavorful
- Naturally Gluten-Free
- Vegan-Friendly
🥣 Ingredients and Notes
Red Potatoes: Any potato would work for this recipe. However, I like using baby red potatoes because they cook quickly and have a creamy texture. Be sure to wash them, but you don’t need to remove the skin.
Green Beans: There are many varieties available. Any type will work. I like using Haricot Verts, which are thinner than the regular variety.
Diced Tomatoes: You need one 14.5-ounce can of diced tomatoes. Get regular diced tomatoes, not fire-roasted or seasoned.
Seasoning: Dried thyme, rosemary, garlic powder, salt, and pepper, as well as two minced garlic cloves, provide a nice rounded flavor.
Optional: Add a tablespoon of olive oil for richness and a touch of healthy fat. You could also sauté red onion to add to the tomatoes.
👩🏻🍳 How to Make Potatoes and Green Beans
- Wash the potatoes to remove any dirt or debris. Then, slice them into quarters.
- Fill a large pot with cold water. Add a dash of salt. Add the diced potatoes while the water is still cold. This ensures that the potatoes cook evenly. Bring the water to a boil. Reduce the heat to a simmer, and cook the potatoes for approximately 10 minutes or until they are fork tender.
- Drain the potatoes from the water and set them aside.
- While the potatoes are cooking, wash and trim the green beans. Bring another pot of salted water to a boil. Once the water boils, reduce the heat to a simmer. Add the green beans, and cook for two minutes. Immediately transfer them to a bowl of ice water to stop cooking. This helps the green beans retain their bright green color.
- Add the diced tomatoes, minced garlic cloves, thyme, rosemary, garlic powder, salt, and black pepper in a large saute pan or Dutch oven. Stir to combine and cook for about two minutes. Add the cooked and drained potatoes to the pan with the tomatoes. Gently toss to combine.
- Drain the green beans from the ice water, and add them to the pan with the tomatoes and potatoes. Gently toss to combine. Top with olive oil (optional). Cover and cook for 1-2 minutes or until everything is warmed. Serve immediately.
❓ FAQS
Yes, green beans and potatoes are both healthy. Green beans are a good source of vitamin K and also calcium for strong bones. They also contain other vitamins and minerals such as vitamin A, vitamin C, potassium, folate, zinc, and magnesium. Potatoes are also a healthy food when prepared healthily. Potatoes help you feel fuller longer, which reduces the likelihood of snacking. They are also good for heart health, plus the skin or red potatoes are a good source of fiber, B vitamins, iron, and potassium.
The challenge of cooking green beans and potatoes together is that they take a different amount of time to cook. Green beans need a short amount of time (2 minutes), while potatoes need longer (10 minutes.) You could cook them together with a pot divider for the boiling water. Then, you could remove the green beans quickly and easily while allowing the potatoes enough time to cook all the way through. Another option is to roast the green beans and potatoes together. Although, it is important to note that the green beans will cook and brown more quickly.
Yes, you can use frozen green beans or frozen diced potatoes if you like. The veggies will take a little more time to cook since they are frozen instead of fresh.
I like using red potatoes because of their texture, and they cook quite quickly compared to larger potatoes. However, Yukon Gold potatoes and russet potatoes also work for this recipe. You may have to increase the time the potatoes boil to ensure they are cooked throughout.
📝 Expert Tips
- For best results, cook the vegetables in two separate water pots since they need different cooking times. Or use one of these cooking pots that have a center divider.
- Salt the boiling water. This improves the taste of the vegetables.
- Make sure to submerge the green beans in an ice bath immediately after draining them from the boiling water. This stops the cooking process and helps them retain their bright green color.
- Once you toss the vegetables together with the stewed tomatoes, only cook them for another 2 minutes.
🍽 How to Serve
Top with your favorite fresh herbs for a finishing touch. Serve this side dish with any of your favorite main dishes. It’s a beautiful dish to serve during the holidays because of the colors of the season. I suggest serving this dish with meatless meatloaf, stuffed acorn squash, or roasted cauliflower with tahini.
🫙 How to Store and Keep
Fridge: Allow the dish to cool. Transfer the leftovers to an airtight container. Store in the refrigerator for up to 4 days.
Reheat: When ready to enjoy, reheat in the microwave or add to a skillet over medium heat until warmed through.
😋 More Delicious Side Dishes!
🎥 Video
⚖️ Serving Size
This recipe makes eight side dish servings.
Recipe
Potatoes and Green Beans in Stewed Tomatoes
Equipment
Ingredients
- 1 lb fresh green beans washed and trimmed
- 1 lb baby red potatoes washed and quartered
- 14.5 ounces diced tomatoes canned
- 2 cloves garlic minced
- 1 teaspoon garlic powder
- ½ teaspoon thyme
- ½ teaspoon rosemary
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon olive oil optional
Instructions
- Wash the potatoes to remove any dirt or debris. Then slice them into quarters.
- Fill a large pot with cold water. Add a dash of salt. Add the diced potatoes while the water is still cold. This ensures that the potatoes cook evenly. Bring the water to a boil. Reduce the heat to a simmer, and cook the potatoes for approximately 10 minutes or until they are easily pierced with a fork.
- Drain the potatoes from the water and set them aside.
- While the potatoes are cooking, wash and trim the green beans. Bring another pot of salted water to a boil. Once the water comes to a boil, reduce the heat to a simmer. Add the green beans, and cook for two minutes. Immediately transfer them to a bowl of ice water to stop the cooking process. This helps the green beans retain their bright green color.
- In a large saute pan, add the diced tomatoes, minced garlic cloves, thyme, rosemary, garlic powder, salt, and black pepper. Stir to combine and cook for about two minutes.
- Add the cooked and drained potatoes to the pan with the tomatoes. Gently toss to combine.
- Drain the green beans from the ice water, and add them to the pan with the tomatoes and potatoes. Gently toss to combine. Top with olive oil (optional). Cover and cook for 1-2 minutes or until everything is warmed through. Serve immediately.
Video
Notes
- For best results cook the vegetables in two separate pots or use one of these cooking pots that have a center divider.
- Salt the boiling water for both vegetables. This gives them a bit of extra flavor.
- Make sure to submerge the green beans in an ice bath immediately after draining them from the boiling water. This stops the cooking process and helps them retain their bright green color.
- Once you toss the potatoes and green beans together with the stewed tomatoes, only cook for an additional 2 minutes. Cooking them longer can result in potatoes and green beans becoming overcooked. The green beans will become soggy and turn dark, while the potatoes will fall apart and won’t retain their shape or texture.
- Store leftovers in an airtight container in the fridge for up to 4 days.
Beth
This is such a great side. Potatoes and green beans are both classic sides, and I love the treatment this recipe gives them.
Toni
I really love delicious this side dish is!! A new favorite side at my house!
Tayler
I made these veggies with dinner last night and they were amazing! Simple yet delicious and so easy to make!
Dannii
What a delicious light and fresh side dish. A great way use up potatoes too.