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Country Ranch Green Beans and Potato

Country Ranch Green Beans and Potatoes

  • Author: Monkey and Me Kitchen Adventures
  • Prep Time: 15 Minutes
  • Cook Time: 35 Minutes
  • Total Time: 50 Minutes (+10 Minutes)
  • Yield: 4-5 Servings 1x
  • Category: Dinner, Lunch
  • Method: Stovetop
  • Cuisine: American


This comforting Country Ranch Green Beans and Potato dish is brimming with healthy, wholesome ingredients and a total flavor bomb of tastiness! Whole Food Plant Based, vegan, plant based, oil free, refined sugar free, gluten free, no highly processed ingredients.


  • 1 cup yellow onions, fine dice
  • 2 Tablespoons minced garlic
  • 1 cup vegetable broth *
  • 1 cup water (or broth)
  • 2 teaspoons nutritional yeast
  • ¼ teaspoon baking soda *
  • 1 lb. baby red-skinned potatoes, halved *
  • 1 lb. fresh green beans *

Spice/Herb Ingredients:

  • 1 ½ teaspoons garlic powder
  • 1 teaspoon onion powder
  • 2 Tablespoons dried minced onions
  • ½ teaspoon dried ground mustard powder
  • 1 teaspoon dried parsley
  • ¼ teaspoon dried dill (+/-)
  • 1 teaspoon dried chives *
  • ¼ teaspoon smoked paprika

Other Ingredients:

  • ¾ teaspoon sea salt (+/-) *
  • ¼ teaspoon black pepper (+/-)
  • 2 teaspoons apple cider vinegar
  • 2 to 3 teaspoons Dijon mustard *
  • 1 – [ 15.5 oz. can ] cannellini beans, drained and rinsed

Optional Toppings:

  • Freshly chopped parsley


  1. Place all the Spice/Herb Ingredients into a bowl (do not add the sea salt and pepper), mix to combine, set aside.
  2. In a large ceramic/enamel lined Dutch oven/pot or similarly large stockpot/skillet, add the finely diced onions, sauté over medium-high heat for 5 to 7 minutes until the onions are tender. (If needed to prevent sticking/burning, add a splash of vegetable broth or water).
  3. Add the minced garlic, sauté for one minute. Then add the vegetable broth, water, nutritional yeast, and the Spice/Herb Mix, stir well to incorporate, bring to a boil, then immediately lower to a simmer. Add the baking soda, stir to combine.
  4. Stir in the baby potatoes, then layer the green beans on top of the potatoes. It is important that the baby potatoes are on the bottom submerged or nearly submerged in the liquids. The green beans will sit on top of them and will steam/cook while the potatoes cook in the liquid.
  5. Cover with a tight-fitting lid and simmer for 15 minutes. After 15 minutes remove the lid, add the sea salt, black pepper, apple cider vinegar, Dijon mustard, and cannellini beans.  Stir well to combine, then continue to simmer uncovered for approximately 5 to 10 minutes or until the baby potatoes are perfectly tender.  Then remove from the stove and allow to sit for 7 to 10 minutes to allow the flavors to further develop.
  6. Serve with freshly chopped parsley.


*Vegetable Stock:   We use Pacific Organic Low Sodium Vegetable Stock. We love this brand because it is Whole Food Plant Based compliant, as it does not contain MSG, has no oil, and does not contain any highly-processed ingredients.

*Baking Soda:  The baking soda is often used as a neutralizer for dishes that contain a lot of acidity or to enhance the cooking process of vegetables by aiding in breaking down the cellular wall.  We use it in this dish to remove some of the acidity and to speed up the cooking process. When you add it, the mixture will often bubble up, then settle down as it neutralizes the acidity.

*Baby Red-Skinned Potatoes:  You can use any potato you wish, adjust the cooking time according to the size of the potato and type of potato used.  Additionally, we tried several different cooking pots when making this recipe. In the photos you will see a wide skillet.  In other kitchen tests, we used a deep Dutch oven that was not as wide, but deeper so the potatoes were completely (or mostly) submerged in the liquid. This allowed the potatoes to get done faster and were more evenly cooked. Make sure you test a wide selection of potatoes for tenderness as there isn’t a ton of liquid in this dish, so you want to make sure all the potatoes are perfectly tender.

*Green Beans Tenderness:  We used fresh green beans. The baking soda helps to soften the exterior cellular wall of the green beans to break down them down faster (soften quicker).  We preferred tender green beans for this almost rustic stew-like dish  If using frozen green beans, you may wish to add them slightly later in the cooking process. If using canned green beans, then add at the same time you add the cannellini beans.

*Dried Chives:  We love keeping dried chives on hand as they add great flavor.  You can also use fresh chives, just increase the amount to 1 Tablespoon of finely chopped fresh chives.

*Dijon Mustard:  We used Koops Dijon Mustard.  You can use your favorite Dijon mustard.  Our family was divided over how much to use.  We had several family members who preferred a lighter amount while others preferred the bold flavor of Dijon.  The good news is you can taste test and add as much as you like.  Start on the lower side and crank it up based upon your own personal preferences.

*Sea Salt:  Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

*Serving:  Makes 4 servings.

*Storage:  Refrigerate and use within 5 days.