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Potato Bean Skillet

By: Dixie Terry  
"'This is a quick side dish for a pork chop supper,' notes Dixie Terry from Goreville, Illinois. 'Our eight grandkids like its mild sweet-and-sour taste. However, the recipe has to be doubled or tripled when they're around for supper!'"

Rating: This weblink has been rated 2 times with an average star rating of 4.5 Read Reviews (2)

Rate/Review | 24 people have saved this

Prep Time:
30 Min
Ready In:
30 Min

Servings  (Help)

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Original Recipe Yield 6 servings
 

Ingredients

  • 1 pound fresh or frozen green beans, cut into 2 inch pieces
  • 2 medium red potatoes, peeled and sliced
  • 1 small onion, chopped
  • 1 tablespoon olive or canola oil
  • 3 tablespoons cider vinegar
  • 2 tablespoons water
  • 2 teaspoons sugar
  • 1/2 teaspoon ground mustard
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper

Directions

  1. Place beans and potatoes in a saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 5 minutes; drain well.
  2. In a large skillet, saute beans, potatoes and onion in oil until tender. In a small bowl, combine the remaining ingredients; pour over vegetables. Cook and stir over medium heat until the liquid is evaporated.

Footnotes

  • Nutritional Analysis: One serving (3/4 cup) equals 95 calories, 3 g fat (trace saturated fat), 0 cholesterol, 200 mg sodium, 17 g carbohydrate, 3 g fiber, 2 g protein. Diabetic Exchanges: 1 vegetable, 1/2 starch, 1/2 fat.
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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 22, 2008 by MISTERSOLEMN 
I loved this and my fiance thought it was good. However, it did seem to have way too many... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 17, 2008 by SHERA1088 
This was good, although my husband didn't care for the vinegar flavor. I may make this again... MORE

 
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