Vegetarian Southern Green Beans and New Potatoes

I’ve been driving to one of the local produce stands each week and buying what’s fresh, what looks good, and whatever’s marked down to sell quickly (I always make something that night or freeze the produce for later). My route goes out of St. Louis County and I pass a few corn fields and go into farm country so it’s a beautiful drive that reminds me of home 🙂

I try to see what I can fit into my market basket for about $20 and lately that’s been peaches, plums, peppers, tomatoes, and green beans and new potatoes. I saw the baby Yukon potatoes and immediately knew I was going to fix them with the fresh green beans. But I got home all excited for some green beans and new potatoes and realized I didn’t know exactly what I needed to make them like Grandma Ree…so I called her and got the basics.

Green Beans and New Potatoes are a classic, easy side or main dish that consists of 4 ingredients. Fresh green beans, new potatoes, butter, and some salt. And some water (I didn’t count that haha). New potatoes are baby potatoes that haven’t developed a thick skin yet so they’re made with the skins on and they are super tender when done right. They can be just about any variety– I recommend Yukons but red potatoes are good, too.

Vegetarian Southern Green Beans and New Potatoes are:

  • Simple and delicious (no fancy ingredients needed to make this classic!)
  • Healthy (158 calories for 1 serving)
  • Comforting– hearty and perfect year-round
  • Easy! Put the pot on then cook about 30 minutes, stirring occasionally
  • Great for meal planning- the leftovers are amazing!

This recipe is vegetarian because it uses butter as the fat. My grandparents use fatback or bacon in lots of their foods but in green beans and potatoes, Grandma Ree has always used butter. The butter makes the potatoes SO GOOD and it flavors the water perfectly. This dish is the perfect and easy comfort food. Fresh veggies in a buttery broth– win!

Print Pin
0 from 0 votes

Vegetarian Southern Green Beans and New Potatoes

Easy and comforting green beans with new potatoes. Vegetarian (made without bacon or ham). A delicious, classic Sunday dinner fixin'. Makes 8 servings.
Course Main Course, Side Dish
Cuisine American, Southern
Keyword Green Beans and New Potatoes, Green Beans and Potatoes, Southern Green Beans and Potatoes
Prep Time 15 minutes
Cook Time 35 minutes
Resting Time 5 minutes
Total Time 55 minutes
Servings 8
Calories 158kcal


  • 2 lbs fresh green beans
  • lbs new potatoes baby Yukons or similar
  • 6 Tbsp butter
  • water, enough to cover veggies ~7-8 cups
  • salt, to taste


  • Wash green beans and trim ends. Cut into 2-3 inch pieces. Wash potatoes and cut in half.
  • Add veggies to a large pot and add enough water to submerge veggies by 1-2 inches. Add in butter and salt liberally.
  • Turn heat to medium-high and cook, stirring occasionally, until potatoes are fork tender and green beans are soft and no longer bright–about 35 minutes.
  • Remove pot from heat and let stand 5-10 minutes before serving. Do not drain. Serve with a little of the broth, salt and some pepper, if desired.
  • Keep leftovers refrigerated and enjoy within 4 days.


  • Potatoes should be tender but not mashed. Some potatoes may begin to fall apart.
  • Don’t be shy with the salt! Add a good bit before cooking then add during cooking, if needed.


Calories: 158kcal

I’ll be adding more classics on here in the future 🙂 I’ve always bonded with my grandparents over recipes but talking to them lately has been really comforting. I miss our Sunday dinners so I’m trying to fix some of that here for me and Andrew. Some recipes seem so simple and like everyone just *knows* them that maybe they aren’t even ‘recipes’ but I want to keep some of our traditions going. I’m not afraid to admit I have to call Grandma sometimes for the basics 🙂

I also just need to shoutout to Grandma Ree for wanting to help me find the best vegetarian and vegan way to make some southern classics 🙂 She’s a gem who I love dearly!

Hope y’all have a great week! If you’re not already following me on Instagram–come join me! (@thedachshundmom)


Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.