Close
Cook Time:15 minsAdditional Time:1 hr 45 minsTotal Time:2 hrsServings:8Yield:8 servings, about 1 cup eachJump to Nutrition Facts
Cook Time:15 minsAdditional Time:1 hr 45 minsTotal Time:2 hrsServings:8Yield:8 servings, about 1 cup each
Cook Time:15 mins
Cook Time:
15 mins
Additional Time:1 hr 45 mins
Additional Time:
1 hr 45 mins
Total Time:2 hrs
Total Time:
2 hrs
Servings:8
Servings:
8
Yield:8 servings, about 1 cup each
Yield:
8 servings, about 1 cup each
Jump to Nutrition Facts
Cook Mode(Keep screen awake)
Ingredients
2poundsgreen beans, trimmed, cut into 1-inch pieces (about 8 cups)
4cupswater, or as needed
2tablespoonsextra-virgin olive oil
2teaspoonssmoked Spanish paprika, mild or sweet, plus more to taste
1 ½teaspoonssalt
DirectionsPlace beans in a large pot or Dutch oven. Pour in enough water to just barely cover the beans. Add oil, paprika and salt; gently stir to combine. Bring to a boil. Reduce heat to maintain a lively simmer, cover and cook until the beans are tender, about 1 hour. (Check the pot occasionally and add water a little bit at a time if the beans are in danger of cooking dry.) Taste the bean broth and stir in additional paprika, if desired, for a “meatier” taste, but do so in small increments; too much can impart a bitter taste.Place potatoes on top of the beans and push down into the broth. Return to a simmer and cook, uncovered, until the potatoes are very tender, 20 to 30 minutes more.Originally appeared: EatingWell Magazine, July/August 2013
Directions
Place beans in a large pot or Dutch oven. Pour in enough water to just barely cover the beans. Add oil, paprika and salt; gently stir to combine. Bring to a boil. Reduce heat to maintain a lively simmer, cover and cook until the beans are tender, about 1 hour. (Check the pot occasionally and add water a little bit at a time if the beans are in danger of cooking dry.) Taste the bean broth and stir in additional paprika, if desired, for a “meatier” taste, but do so in small increments; too much can impart a bitter taste.Place potatoes on top of the beans and push down into the broth. Return to a simmer and cook, uncovered, until the potatoes are very tender, 20 to 30 minutes more.
Place beans in a large pot or Dutch oven. Pour in enough water to just barely cover the beans. Add oil, paprika and salt; gently stir to combine. Bring to a boil. Reduce heat to maintain a lively simmer, cover and cook until the beans are tender, about 1 hour. (Check the pot occasionally and add water a little bit at a time if the beans are in danger of cooking dry.) Taste the bean broth and stir in additional paprika, if desired, for a “meatier” taste, but do so in small increments; too much can impart a bitter taste.
Place potatoes on top of the beans and push down into the broth. Return to a simmer and cook, uncovered, until the potatoes are very tender, 20 to 30 minutes more.
Originally appeared: EatingWell Magazine, July/August 2013
Rate ItPrint
Nutrition Facts(per serving)121Calories4gFat20gCarbs3gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
