Green beans with potatoes are very much a grandmother’s recipe, although everyone makes them their own way. The fact is that they are so easy, and we like them so much that today they are our recipe of the day.
When I was little, during the cold months, this recipe of green beans with potatoes was practically dinner every day, changing the vegetables depending on what was in the market, because some days it was with green beans as on this occasion, others with chard or spinach, with Brussels sprouts …. And it is a simple recipe to make, cheap, healthy and easy to eat, because there are no bones or thorns and it is perfect so that the little ones do not get traumas with vegetables.
- Green beans, 500 g
- Potatoes, 2 medium
- 2 eggs
- Bacon, 100 g (preferably the leanest part)
- 2 tablespoons extra virgin olive oil
- Garlic, 2 or 3 cloves
- Vinegar, 2 tablespoons (to cook the eggs)
How to make green beans with potatoes
This is a very simple and easy recipe to make and within reach of almost every pocket.
We wash the potatoes, peel them and cut them into pieces of about two or three centimeters, crushing them as if they were for a stew. We put them in a pot with cold water and put them to cook over high heat.
Meanwhile, we wash the beans, remove the tips and the lateral strands, and we cut them in pieces of about five centimeters.
When the water of the potatoes begins to boil, add salt to taste and lower the fire to maintain the cup chup. After about five minutes, add the cleaned and chopped beans. This time is a reference, but you can take a little longer to add them or even add them at the same time as the potatoes, depending on whether you like the beans more al dente or softer.
We let cook about fifteen minutes more until we check that the potatoes are tender.
While the potatoes are cooking, in another saucepan, we are cooking the eggs. For it, we put the saucepan with water to the fire, we throw a couple of spoonfuls of vinegar, and when it breaks to boil, we count eight minutes if the eggs were to ambient temperature or ten minutes if they were of the refrigerator or out to very low temperature. After that time, remove them, pass them under cold water, peel and reserve.
In a frying pan, heat over low heat two tablespoons of extra virgin olive oil, add the sliced garlic and cook over low heat until they begin to release their aromas.
Add the bacon cubes and continue cooking with the garlic over low heat until the garlic begins to take color. Then add the cooked potatoes and beans, the chopped hard-boiled eggs and two or three tablespoons of the potato cooking water. Mix well, sauté for a couple of minutes, add salt if necessary and add a touch of freshly ground pepper.
Step 4: Serve immediately.
Serve immediately. As they are best, these green beans with potatoes are best, at least for my taste, is freshly made. If there are leftovers, it is not a recipe that feels good reheated, in fact, when there are leftovers at home, I almost prefer to take the cold, as if they were a potato salad.
This is a recipe that admits many variations and in which you can play with the ingredients and quantities to your taste or depending on what you have in the fridge. Instead of bacon, you can use ham . Instead of hard-boiled egg, you can serve them with a poached or fried egg so that the yolk becomes the sauce when you break it. You can add more potatoes if one day you are very hungry.