Rosemary New Potatoes & Beans

Submitted by DuChick

"I love a healthy, quick veggie dish and this one is sure to please! I'm posting this from one of those freebie recipe cards I found in the mail."

 

• Ready In: 25mins
• Ingredients: 12
• Serves: 8

ingredients

• 2 cups water
• 1 lb new potato, thinly sliced
• 1⁄4 cup chopped onion
• 2 teaspoons instant chicken bouillon granules
• 1 garlic clove, minced
• 1 (16 ounce) can red kidney beans, rinsed and drained
• 1⁄4 cup green pepper strip
• 1⁄4 cup red pepper, strips
• 1 tablespoon olive oil
• 1 tablespoon red wine vinegar
• 2 teaspoons dried parsley flakes
• 1⁄4 teaspoon dried rosemary leaves, crushed

directions

1. Place water in 3 quart saucepan and bring to a boil over high heat.
2. Add sliced potatoes, onion, bouillion and garlic.
3. Return to boil.
4. Cover. Reduce heat to low.
5. Cook for 10-12 minutes, or until potatoes are tender-crisp. Drain.
6. Add remaining ingredients. Stir to combine.
7. Return to heat.
8. Cook, uncovered, over medium heat for 2-3 minutes, or until hot, stirring occassionally.
9. Cover. Let stand for 5 minutes before serving.

Reviews

[Michelle from Central Time]

We will be having this one again as it worked quite well. We used red cooking potatoes instead of new potatoes. It was not too vinegary, which is sometimes a problem for me.

 

[kitty.rock]

We really enjoyed this dish - DH really liked the different flavor it had. I think I cooked my potatoes a little too long, though it was less than 10 minutes, as they got a little "mashed" as I stirred the other ingredients in with them. But the dish turned out very tasty; I needed to add a little salt and pepper at the table. Very nice recipe, thanks DuChick. Made for Fall 2008 PAC.