Buttered Beans and Potatoes

Serves 8

Serving size: ½ cup



4 red skinned potatoes, diced small

1 pound fresh beans or peas

¼ cup butter

2 cups chicken stock

1 teaspoon thyme

1 tablespoon salt

½ teaspoon black pepper



  1. Cook diced potatoes in a pot with plenty of water.  When tender, drain and spread out on a plate and put in refrigerator.
  2. In a small pot, melt butter.  Add fresh beans or peas and cook for 5 minutes.
  3. Add enough stock to almost cover the beans or peas.
  4. Add thyme, salt, and pepper.  Bring beans or peas to a simmer.  Cook for 10-15 minutes.
  5. Add potatoes and adjust seasoning if necessary.

Adapted from


Nutrition information for 1 serving:

kcals Pro (g) CHO (g) Sugar (g) Fiber (g) Fat (g) Ca (mg) Sodium (mg) Iron (mg) VitD (µg) Folate (µg)
177 5.6 25.5 4.2 5 6 33 375 2 0 58

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Market Umbrella


Market Umbrella is an independent nonprofit 501(c)(3), based in New Orleans, whose mission is to cultivate the field of public markets for public good. Market Umbrella has operated the Crescent City Farmers Markets (CCFM) since 1995.

Crescent City Farmers Market


The Crescent City Farmers Market operates weekly year-round in four New Orleans neighborhoods. The CCFM hosts nearly 80 local small farmers, fishers and food producers, and more than 100,000 shoppers annually.