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Beans, Peas, and Potatoes

Beans, Peas, and Potatoes
9 votes, 3.56 avg. rating (71% score)
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  • 3 cups fresh or frozen green beans, cut into 2-inch lengths
  • 2 cups fresh or frozen peas
  • 5 or 6 small new potatoes, scrubbed and quartered
  • evaporated milk
  • 2 tablespoons butter
  • salt and pepper to taste


Place green beans in a covered pot with a scant 2 inches of water, and cook over medium heat until beans are tender-crisp, about 10 minutes. Add peas; cook slowly for 5 minutes. Add potatoes and cook about 8 minutes more, or until potatoes are just done. By this time almost all water should be cooked away; add extra only if necessary to prevent burning. When vegetables are cooked, add regular or evaporated milk just to cover, butter, and salt and pepper to taste. Heat thoroughly but don't boil.
Updated Sunday, April 21st, 2002

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6 Responses to Beans, Peas, and Potatoes

  1. Anonymous January 19, 2003 at 3:42 pm #

    It was simple to make and had a very good taste

  2. Anonymous September 18, 2004 at 9:48 pm #

    This recipe for Almanac Date Squares was one I used years ago and lost and could not remember the exact measurements. To add a little more zing add a tablespoon of fresh lemon juice into the filling, it makes a world of difference.

  3. Anonymous September 8, 2005 at 11:23 am #

    I loved this recipe, but I did add one onion, chopped fine.

  4. Anonymous April 25, 2006 at 8:30 pm #

    I like very much. I added an onion to it and it was good.

  5. Anonymous March 22, 2007 at 7:37 pm #


  6. Anonymous August 8, 2007 at 5:46 pm #

    This sounds like something my grandmother would have made. Delicious.

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