Skip to Content
Menu

Hot German Potato and Bean Skillet Dinner

  • Save Recipe
  • Prep 2 min
  • Total 15 min
  • Servings 4
  • Save
  • Print
  • Pinterest
  • Facebook
  • Email
Ready to Make?
  • Save
  • Shop
  • Share
  • Keep Screen On
Looking for a German dinner using potato and bean? Then check out this scrumptious skillet - a dish that's ready in just 15 minutes!
Updated May 17, 2013
  • Save
  • Shop
  • Share
  • Keep Screen On

Ingredients

  • 2 tablespoons vegetable oil
  • 1 package (16 ounces) frozen green beans, potatoes, onions and red peppers
  • 2/3 cup vegetable or chicken broth
  • 1/3 cup cider vinegar
  • 1 tablespoon sugar
  • 1 tablespoon cornstarch
  • 1 can (15 to 16 ounces) kidney beans, rinsed and drained
  • 1 can (15 to 16 ounces) garbanzo beans, rinsed and drained
  • 2 tablespoons bacon flavor bits or chips, if desired

Steps

  • 1
    Heat oil in 12-inch nonstick skillet over medium-high heat. Cook vegetables in oil about 5 minutes, stirring frequently, until hot.
  • 2
    Mix broth, vinegar, sugar and cornstarch; stir into vegetables. Heat to boiling. Boil, stirring constantly, until thickened.
  • 3
    Stir in beans. Cook until beans are hot. Sprinkle with bacon bits.

Tips from the Betty Crocker Kitchens

  • tip 1
    Vegetarians often substitute arrowroot for cornstarch. Arrowroot, the fine powder from the tropical arrowroot tuber, has no flavor and becomes clear when cooked. Unlike cornstarch, arrowroot doesn't taste chalky when undercooked.

Nutrition

285 Calories, 9g Total Fat, 13g Protein, 49g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
285
Calories from Fat
80
Total Fat
9g
Saturated Fat
2g
Cholesterol
0mg
Sodium
660mg
Total Carbohydrate
49g
Dietary Fiber
11g
Protein
13g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
© 2024 ®/TM General Mills All Rights Reserved