Categories: Recipes
      Date: Jun 19, 2015
     Title: 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