Tag Archives: green beans

Instant Pot Potatoes & Green Beans With Fish

 

Happy Valentine’s Day!

I love each and every one of you reading this. If you want a fabulous last-minute dinner idea that is drop-dead easy, I’ve got you covered.

How about we make everyone happy and start with the recipe, huh?

Instant Pot Fish n Veg Gif

Ingredients:
  • 2-4 filets of fish – your choice, I’ve used cod and salmon with great results
  • 6 – 8 potatoes – any kind works! Or all the kinds.
  • ~1lb green beans – you can use fresh, frozen, or canned
  • 1/4 c soy sauce
  • 3/4 c chicken or veg stock
  • 2-3 tbsp crushed/diced garlic or garlic powder to taste
  • Optional: 2-3 tbsp honey or maple syrup if using salmon
  • Optional: crushed red pepper or black pepper for spice

This recipe is very flexible! If you don’t like potatoes or green beans or just want some extra variety, add some carrots, onion, radishes, grape tomatoes, mushrooms, collard greens, or whatever suits your fancy.

This can easily be made vegetarian/vegan if you skip the fish and use tofu/tempeh or just a medley of veg instead. And you can adjust the cooking time, I have done 6 minutes (perfect) and 10 minutes (a little too much).

Step 1: Dice the potatoes into a medium size, add to the pot. I’ve used russet, sweet potatoes, redskin, and Yukon gold, and a combination of all of them, they all work well here.

Step 2: If using fresh green beans, cut the ends off, discard any black or rotting beans. If using canned or frozen just toss em in. Add to the pot on top of the potatoes.

Step 3: Add the fish filets on top of the green beans, if they have skin, skin side up. I had salmon filets that were 3-4 oz each.

Step 4: Mix the rest of the sauce ingredients, and pour over everything. Set your cooker to 6 minutes. Then go do something else while it comes up to pressure and cooks.

10 minutes later, enjoy!

 

This is a full meal in one pot, one dish to clean up! If you want a little more, you can serve it over rice, with crusty bread to sop up the juices, with a side salad, or over a bed of wilted spinach.

We had plenty for dinner for 2 with enough for 2 more containers of leftovers for lunch the next day.

Obviously this doesn’t have to be saved for a special occasion, you can have this any day of the week. In fact I encourage you to have it every day of the week! Just kidding. But I hope you like it, let me know if you try this in the comments!

 

If you want to adapt this for stove top:
  1. Cook the potatoes in a covered pan for 25-30 minutes first. Add veggie stock, water, or oil to keep from sticking/burning.
  2. Add the green beans and flavorings, cook another 10-15 minutes until beginning to soften.
  3. Add the fish, cover, and cook a final 7-10 minutes until fish is opaque and flakes apart with a fork.

Spicy Green Beans

 

Ever try to get a child, or significant other, or friend, or yourself, to eat a new vegetable? ┬áSometimes, it is just fine. But most of the time, it does not go over well. You’re greeted with scrunched up noses, tongues sticking out, and a chorus of “ewwww!”.

Well, I have good news for you. I know of several tricks to get new vegetables to at the least be considered, if not openly adored. One involves trying it in a new texture. I’ve found that pan-frying or baking until crispy can render some normally off-putting veg nearly irresistible.

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The second trick is spice. Usually the hot kind, but also all kinds of spices. Familiarize yourself with different spices, fresh and dried, ground and whole. Peppers are a whole world of their own, from as innocuous as bells and jalapenos up through cherry peppers, poblanos, and serranos.

While they are in season, pick them up cheap at the store or farmer’s market (or better yet, grow your own, peppers are very forgiving and easy growing!) and they freeze or dehydrate beautifully for salsas and recipes all year long.

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Ingredients:

  • 1 cup fresh green beans (or any pole bean)
  • 1/2 cup fresh cherry tomatoes
  • 1 tsp ground or fresh diced hot pepper
  • 1 tsp dried or fresh diced garlic
  • 2 tbsp soy sauce
  • 2 tsp olive oil

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Step 1: Put the olive oil and green beans in a frying pan over medium heat. Cook, stirring occasionally, for 6-8 minutes, until beans start to brown.

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Step 2: Add the garlic, tomatoes, soy sauce, and hot pepper. You can use any kind of tomatoes, or forget about them and just cook the beans too. I happened to have a yellow pear tomato plant that just exploded with fruit so I used those. It adds a nice juicy, fresh taste.

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Cook until tomatoes burst, and most of the liquid is evaporated. Serve hot!

These come out crunchy yet easy to chew, with a very fun texture. If you let them cool slightly, they can be great finger foods. Obviously you can adjust the level of heat to the comfort level of whoever is eating them. Add extra hot peppers to convince a doubtful male to try it (Seriously, spice works to conceal a lot of “vegetal” tastes most dudes don’t love), or dial it back for those who are new to spices.

You can even omit the hot pepper at all for children, or people who are allergic or just don’t like hot pepper. But I’d suggest giving it a try, you’ll never go back to canned beans once you’ve tried this delish dish!

 

Vegan Four Bean Salad

 

This dish was cooked up (pun intended) for a work potluck I had. I wanted a dish that didn’t take too much time and effort, since I would put it together the day of, maybe even the night before. And it needed to be something that made a lot, to feed a lot of people, but on a penny budget.

In comes my old best friends, beans, to the rescue! Beans are delightful, cheap, and filling. They come in endless variety too, so when you put several kinds together you get a healthy, hearty, and also pretty dish.

This is a very easily customizable adaptation of your typical “three-bean” salad, in that I simply added an extra type of beans. Here I used canned, but you can slash the cost even further by starting with dried beans, and cooking them in a crock pot on low overnight to rehydrate. Then drain and refrigerate until needed.

Ingredients:

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Step 1: Open all the cans, put the beans in a colander and rinse them several times with cold water. This helps remove some of the excess sodium and any preservatives that might have been in the canned juices. Mix in a large bowl with the peppers and onion.

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Step 2: Combine the vinegar and oil, and pour over the mixture. Add the spices, and mix everything up.

 

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