Haricot Vert with Idaho Potatoes

This easy plant-based haricot vert with potatoes recipe is not only a sensory delight but also a nutritional powerhouse. Packed with antioxidants and essential vitamins, it caters to both taste buds and well-being.

5 from 1 vote

Print Pin Add to Collection

Course: Dinner, Easy, Lunch

Cuisine: American, Gluten free Cuisine, Healthy, Mediterranean, Vegan Cuisine, Vegetarian Cuisine

Keyword: eashy lunch ideas, French Style String Beans, haricot vert with potatoes, Vegan Cuisine, Vegetarian Cuisine

Prep Time: 5

Cook Time: 25

Total Time: 25

Servings: Servings

Calories: 236kcal

Author: Julietkitchen By Chef Yasmin

Equipment

1 5 quart duch oven

Ingredients

2 - 3 tablespoons extra virgin olive oil
1 large shallot peeled and sliced
4 cloves fresh garlic peeled and grated
2 tablespoons fresh dill minced
Optional: 1/2 teaspoon red pepper flakes
1 tablespoon porcini powder
1 large Idaho potato peeled and cut into 1 inch chunks.
1 cup water
3/4 teaspoons kosher salt adjust for your taste bud and diet
1/2 teaspoon freshly ground black pepper
3 vine ripened tomatoes seeded and diced
16 ounces haricot vert (French Style String Beans) Trimmed and cut in halves.
1/2 cup kalamata olives pitted and chopped
1/2 lemon juiced.

Get Recipe Ingredients

Instructions

Add the olive oil to a hot dutch oven pan or deep skillet. Use medium heat.
Add shallots. Sauté 2 minutes until fragrant.
Add garlic and dill. Add red pepper flakes if using. Mix. Cook 30 to 60 seconds.
Add porcini powder. Mix and cook 30 seconds until fragrant .
Add potatoes. Season with a generous pinch of the salt and freshly ground black pepper. Mix well to combine.
Add the water. Bring to a boil. Cover. Reduce heat to medium low. Simmer until potatoes are fork tender. 8 to 10 minutes.
Add the tomatoes, haricot vert. Season with salt and freshly ground black pepper to taste. Mix. Cover the pot tightly. Steam the beans until fork tender (al dente). 8 to 10 minutes.
Note: If too much water has evaporated, add a couple of tablespoons more. You don't want to make it too soupy - just enough to steam the beans and leave a little bit of sauce.
Turn off the stove. Add the Kalamata olives and remaining dill. Mix. Plate and serve.
Note: May add toasted nuts of choice. I usually like toasted chopped walnut or almond also work. Serve over brown rice and make it a meal.

Nutrition