green bean potatoes

Smashed Green Beans & Potatoes

veganmofo2013

One of the challenges of my theme for this year’s MoFo (Pinterest Challenge!) is not choosing recipes from the same bloggers. For example, since 2009, I’ve saved/pinned quite a few recipes from 101 Cookbooks (and if the search function on Pinterest weren’t so buggy, I’d actually give you a number…). But since I’ve already posted a recipe from Heidi (East Little Bread), I won’t post another during MoFo. It’s these little, made-up rules that keep the game interesting, right?

One site that I’ve pinned quite a bit but haven’t talked about yet is Serious Eats, the little meat-centric food-writing empire with columns ranging from Daily Slice and A Hamburger a Day to Food Lab and conversations with bartenders, chefs, and food-lovers alike. While some vegans might shy away from the site for its meat-focus, there are actually many great vegetarian and vegan recipes to be found (Kenji even spends 1 month a year doing the “Vegan Experience” and posts recipes along the way), as well as a plethora of oh-so-easy-to-veganize ones.

Take, for example, these Smashed Green Beans and Potatoes from The Glorious Vegetables of Italy. Sure, I guess you could throw pancetta into the recipe, but, ya’ll, I have fresh green beans off the vine and local potatoes I’m working with, not to mention pretty high quality, floral olive oil. There’s really no need for the pork.

Just sayin.

Basically, this side dish is everything that’s great about mashed potatoes with some delicious green beans thrown in for good measure. Oh, and no need for non-dairy milk or Earth Balance–the flavor is all in the olive oil, so do use a good quality oil. Throw in a little extra salt and some fresh cracked black pepper and you’re all set for an awesome, vegan side dish that’ll wow just about anyone.

Smashed Green Beans & Potatoes

Adapted from Serious Eats/The Glorious Vegetables of Italy

1 lb medium-size yellow potatoes, such as Yukon Gold, peeled and cut in half crosswise
1 lb fresh young green beans, ends trimmed
1/3 cup good-quality extra-virgin olive oil, plus more for drizzling
Fine sea salt
Freshly ground black pepper

Put the potatoes and green beans in a large pot and fill with cold water to cover. Set the pot over high heat and salt generously. Bring the water to a boil and reduce the heat to medium-high to maintain a lively (but not violent) simmer. Boil the vegetables until they are very tender, about 25 minutes.

When the vegetables are tender, drain them in a colander. Return them to the pot and slowly drizzle in the olive oil. Use a potato masher to mash the potatoes and green beans together as you drizzle. What you’re aiming for is a somewhat lumpy, textured mash—no need to purée completely. Season with salt and pepper.

Spoon the mixture into a serving bowl and drizzle with a little more olive oil if you like. Serve warm or at room temperature.

Serves 6.


On this Day in MoFos Past:
2010: I Love ATL Part 3
2011: 821 Cafe, Take Four
2012: Enchanted Broccoli Forest, Cream of Tomato Soup

Comments
11 Responses to “Smashed Green Beans & Potatoes”
  1. Chrissy says:

    I’m tempted to make this right now, for breakfast. It looks so good!

  2. Monika says:

    I love Serious Eats! I find inspiration almost anywhere, although I know that is not (understandably) true for many vegans. Anyway, this recipe looks divine, and will be a perfect excuse to break out my best-quality olive oil. I, too, have green beans in my garden right now, and my neighbor is growing yukons…

  3. Renae says:

    I love green beans and potatoes together, yet somehow have never thought to mash them together. I’m totally doing it next time!

  4. Eileen says:

    Green beans and potatoes are one of the best, BEST combinations ever. They’re more or less my favorite potato salad with a little vinaigrette. A giant smash sounds perfect! And my potato vines are dying back–maybe soon I will have fresh garden potatoes to try this with!

  5. Caitlin says:

    i love to put corn in my mashed potatoes, so this looks like an awesome alternative. OR corn AND green beans in mashed potaties ;)

  6. Excellent combo! No need for the pork indeed. It reminds me of a deconstructed sort of bubble and squeak.

  7. FoodFeud says:

    Interesting! I love all the variations on mashed (smashed?) potatoes. Anything to get an extra vegetable in, no? It also brightens the dish up a bit too. Very cool.

  8. Yvonne says:

    I would never have thought to put these two things together but it looks delicious!

  9. Yummy! This looks so comforting. I have no self control when it comes to mash potatoes.

  10. I love how easy this looks. We just got some beans in our CSA – I am definitely going to make this!

  11. I’m with you on using olive oil, I made mashed potatoes with it once and now that’s all I’ll use! Thanks for this recipe, I’m going to add some green beans next time!

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