Ranch Green Beans Potatoes
This comforting dish features tender baby red-skinned potatoes, savory green beans, and hearty cannellini beans simmered in a delicious country ranch-flavored broth. It's a satisfying and flavorful side that's perfect for any meal.
Instructions
- 1
Place all the spice/herb ingredients: garlic powder (1.5 tsp), onion powder (1 tsp), onion flakes (2 tbsp), mustard powder (0.5 tsp), dried parsley (1 tsp), dried dill (0.25 tsp), chives (1 tsp), and smoked paprika (0.25 tsp) into a bowl, mix to combine, and set aside.
- 2
In a large Dutch oven or stockpot, add the yellow onions (1 cup) and sauté over medium-high heat for 7 minutes until tender. Splash [vegetable broth] or [water] as needed to prevent sticking.
- 3
Add the garlic (2 tbsp) and sauté for 1 minute.
- 4
Add the remaining vegetable broth (1 cup), water (1 cup), nutritional yeast (2 tsp), and the spice/herb mix. Stir well to incorporate, bring to a boil, then immediately lower to a simmer. Add the baking soda (0.25 tsp) and stir to combine.
- 5
Stir in the baby potatoes (1 lb), then layer the green bean (1 lb) on top of the potatoes. Ensure the [baby potatoes] are on the bottom, submerged or nearly submerged in the liquids, so the [green bean] steam cook on top.
- 6
Cover with a tight-fitting lid and simmer for 15 minutes.
- 7
Remove the lid and add the sea salt (0.75 tsp), black pepper (0.25 tsp), apple cider vinegar (2 tsp), dijon mustard (3 tsp), and cannellini bean (1 can).
- 8
Stir well to combine, then continue to simmer uncovered for approximately 10 minutes, or until the [baby potatoes] are perfectly tender.
- 9
Remove from the stove and allow to sit for 10 minutes to allow the flavors to further develop.
- 10
Serve with freshly chopped fresh parsley (1 tbsp).
Nutrition Facts
Per portion